Crispy Basic Spring Rolls

Crispy Basic Spring Rolls

These spring rolls remain deliciously crispy even when cool. They're perfect as a snack or in your lunchbox.

Ingredients: 4 servings

150 g
Boiled bamboo shoot
Shiitake mushrooms
3 leaves
Chinese chives
60 g
★Chinese soup stock
2 tablespoons
★Soy sauce
1 1/2 tablespoons
★Sesame oil
1 tablespoon
1 tablespoon
1/2 tablespoon
to taste
1 tablespoon
as needed
Spring roll wrappers
1 pack
as needed


1. Let the spring roll wrappers warm back up to room temperature. Slice the meat and vegetables into 3 cm pieces.
2. Combine the ★ seasoning ingredients in a container. Grease a frying pan with a little oil and stir-fry the meat. When the meat has browned, stir-fry the vegetables as well.
3. Add the ★ seasoning to the pan as well and mix it with the meat and vegetables. Sprinkle in some katakuriko to soak up some of the moisture, then pour the mixture out of the frying pan and spread it out in a shallow container. Leave the mixture to cool then chill it in the fridge.
4. Separate the mixture into 10 equal portions, place each portion on a spring roll wrapper, and roll them up.
5. Once wrapped, seal the edge with a little flour mixed with water and place them seam-down on a plate.
6. Begin to stir-fry the spring rolls at a low temperature, gradually turning the temperature up until the rolls are golden brown.
7. Arrange the spring rolls on a plate and serve with Japanese mustard and soy sauce.

Story Behind this Recipe

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.