One Dish

Cooking With Idols

2013.06.14 : Pork and ginger spring rolls

This is another one that could go either as a main dish or an appetizer if you and/or your guests are super hungry. They take time to assemble but they’re really good.

Sakamoto Masayuki’s pork and ginger spring rolls
Recipe type: Appetizer, Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Ginger: one thing
  • Pork: 200g
  • Spring roll wrappers: 4
  • Mirin: 1 tbsp
  • Soy sauce: 1½tbsp
  • Onions: 20g
  • Flour: 1½tbsp
  • Water: ½tbsp
  • Cooking oil: appropriate amount
  1. Grate the ginger (he has a weird grater thing that looks an awful lot like a juicer but it’s not a regular grater, like it makes it look kind of like applesauce? idk but whatever, grate the ginger)
  2. When half of it is grated, chop the rest into thin, tiny strips
  3. Toss the grated ginger in a big-ass bowl.
  4. Cut the pork into 5cm pieces, mix together with the ginger, soy sauce, and mirin.
  5. Coat everything, and when it’s coated, add in onions and thin strips of ginger.
  6. Coat all of that, then add in flour and coat everything in that (to make everything stick together in the spring rolls better).
  7. Add ¼ of the mixture to a spring roll wrapper and roll it up. Do that 3 more times. Be sure that, when you’re going to seal it all up, to seal the wrapper with some water mixed with flour to make it stick (1/2tbsp flour, ½tbsp of water) just like you would with gyoza.
  8. FIll a pan with enough cooking oil to coat them about halfway, cook them for about 7-8 minutes, flipping once halfway through to cook both sides.
  9. When they’re done, pull them out of the pan and let the oil drain off them.
  10. Enjoy~!


2013appetizersmain dishspring rolls

tokaikko • November 26, 2014

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