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
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
- 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)
- When half of it is grated, chop the rest into thin, tiny strips
- Toss the grated ginger in a big-ass bowl.
- Cut the pork into 5cm pieces, mix together with the ginger, soy sauce, and mirin.
- Coat everything, and when it’s coated, add in onions and thin strips of ginger.
- Coat all of that, then add in flour and coat everything in that (to make everything stick together in the spring rolls better).
- 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.
- 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.
- When they’re done, pull them out of the pan and let the oil drain off them.