Japanese-style Spring Rolls

Ingredients

While the Chinese version of Spring Rolls typically use a thicker wrapper and are deep-fried, the Japanese-style Spring Rolls feature a thinner, more delicate wrapper that is lightly pan-fried or baked. The filling also incorporates Japanese ingredients such as tofu, shiitake mushrooms, and daikon radish, giving it a unique flavor profile. We alse have the original recipe for Spring Rolls, so you can check it out.

• 10 spring roll wrappers 10 spring roll wrappers
• 200g (7oz) firm tofu, drained and diced 200g (7oz) firm tofu, drained and diced
• 100g (3.5oz) shiitake mushrooms, thinly sliced 100g (3.5oz) shiitake mushrooms, thinly sliced
• 1 small carrot, julienned 1 small carrot, julienned
• 1 small daikon radish, julienned 1 small daikon radish, julienned
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 6g / 0.9g saturated
• Carbohydrates: 24g / 3g sugars
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the tofu, shiitake mushrooms, carrot, daikon radish, and green onions.
2. 2.
   In a separate small bowl, whisk together the soy sauce, mirin, sesame oil, and grated ginger. Pour the sauce over the vegetable mixture and toss to coat evenly.
3. 3.
   Heat a tablespoon of vegetable oil in a pan over medium heat. Add the vegetable mixture and cook for 5-7 minutes until the vegetables are slightly softened.
4. 4.
   Stir in the cornstarch mixture and cook for an additional 2 minutes until the sauce thickens. Remove from heat and let the filling cool.
5. 5.
   Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
6. 6.
   Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up tightly, sealing the edge with a bit of water.
7. 7.
   Repeat with the remaining wrappers and filling.
8. 8.
   Heat vegetable oil in a pan over medium heat. Fry the spring rolls for 2-3 minutes on each side until golden brown and crispy. Alternatively, you can brush the spring rolls with oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes until crispy.
9. 9.
   Serve the Japanese-style Spring Rolls hot with soy sauce or a dipping sauce of your choice.

Treat your ingredients with care...

• Tofu — Press the tofu before dicing it to remove excess moisture and improve its texture.
• Shiitake mushrooms — Soak dried shiitake mushrooms in hot water for 20 minutes before slicing.
• Daikon radish — If daikon radish is not available, you can substitute it with regular radish or jicama.

Tips & Tricks

• To prevent the spring roll wrappers from drying out, cover them with a damp cloth while assembling.
• Experiment with different fillings such as cooked shrimp, shredded cabbage, or bean sprouts for variety.
• Serve the spring rolls immediately after frying or baking for the best texture.

Serving advice

Serve the Japanese-style Spring Rolls as an appetizer or part of a Japanese-themed meal. Arrange them on a platter with a side of soy sauce or a dipping sauce of your choice. Garnish with sesame seeds and sliced green onions for an extra touch of elegance.

Presentation advice

Arrange the Sakura Rolls on a beautiful Japanese-style plate or a bamboo serving tray. Consider adding a small dish of pickled ginger or wasabi for an authentic touch. Sprinkle some edible flowers or microgreens on top for a pop of color.