The Feel-Good Guide to Sports, Travel, Shopping & Entertainment

Main Sports Events Holidays & Observances Pop Culture Shopping Travel

MAIN Arrow to Recipes Search Recipe Search

Japanese Spring Rolls


Number of Servings: 4
Prep Time: 1 h Skill Level: Average


* 1/4 pound ground pork
* 1 cup bean sprouts
* 1/2 cup boiled strips of bamboo shoots
* 4-5 dried shiitake mushrooms
* 1 oz. harusame (bean starch noodles) or cellophane noodle
* 1 tsp grated ginger
* 2 tbsps vegetable oil
* 1 tbsp cornstarch
* 2/3 cup chicken soup
* 1 1/2 tbsps soy sauce
* 1 tsp sugar
* 1 tsp sesame oil
* 2 tbsps sake rice wine
* mixture of 1 tbsp water and 1 tbsp cornstarch
* 10 egg roll wrappers
* mixture of 1 tsp flour and 1 tbsp water
* vegetable oil of frying


Soak dried shiitake mushrooms in water for 30 min. to soften. Sprinkle cornstarch over pork meat and stir the meat. Boil starch nooldes (harusame) in a pan for a min. and drain. Cut the noodles into 3-inch length.
Cut shiitake into thin strips. Heat oil in a frying pan and add ginger and saute. Add pork meat in the pan and saute well. Further, add shiitake and bean sprout and saute. Add chicken soup, sugar, soy sauce, sesame oil, and sake in the pan. Add starch noodles in the pan and simmer. When it boils, add mixture of water and cornstarch and stir well. Place the filling into a bowl and cool. Put 1-2 tbsps of filling on an egg roll wrapper. Fold one side over the filling to cover. Further, fold both sides of the wrapper over and roll to the edge. Seal the edge with the mixture of flour and water. Heat oil in a deep pan and fry spring rolls in 360 F until it's brown.

Submitted By :

Karol K.


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



Privacy  |  Mission Statement  |  Contact us |  Sitemap

All contents copyright © 1999 - 2022