Does anyone have a good recipe for Japanese Spring Rolls?

Question

I love Spring Rolls and I was wondering if you had any recipe's for me to try. Thanks in advance!

Answer 1

Looks like you got a lot of good answers.
Well here is another type.

JAPANESE SPRING ROLLS

Vegetable oil for frying
15 spring roll sheets
4 dried Chinese mushrooms
1 can bamboo shoots
1/2 bag bean sprouts
1/3 bundle nira (flat green onions)
1 leek stalk
1 sm. carrot
1/2 lb. sukiyaki meat
1 tbsp. sake
2 1/2 tbsp. soy sauce
2 tbsp. cornstarch
1/3 c. soup stock
4 tbsp. vegetable oil
Salt and pepper to taste

1. Place Chinese mushrooms in a small bowl and add enough warm water to cover mushrooms. Set aside and let soak. Wash all the vegetables.
2. Slice sukiyaki meat into strips and place in a bowl. Mix with sake and 1 tablespoon soy sauce. Set aside. Drain the bamboo shoots, cut into strips, and set aside. Shred the carrot and set aside. Cut the nira the same length as bamboo shoots and set aside. Cut leeks the same length as bamboo shoots then slice lengthwise into thin strips. Set aside.

3. Squeeze water off mushrooms and cut off stems, slice top in half and then continue slicing in opposite directions into thin strips. Set aside. Mix cornstarch and soup stock in a small bowl and set aside.

4. Heat 2 tablespoons of cooking oil in skillet on high heat and cook meat until done. Take out and set aside. With the same skillet heat another 2 tablespoons of oil on high heat and then stir-fry vegetables, stirring the carrots, the Chinese mushrooms, bamboo shoots, leeks, bean sprouts and nira. Add 1/1 tablespoons soy sauce and salt and pepper to taste. Return the meat to the skillet and reduce heat to low. Add cornstarch water to skillet and remove from heat. To make spring rolls:

5. Mix some cornstarch and water in a small bowl and set aside. Place 1/4 cup of filing one inch away from a corner of a spring roll sheet. Fold corner over filling, then fold in both sides. Continue rolling the filling until just before opposite corner. Brush cornstarch water on this corner then complete rolling.

6. Heat oil in a deep fry pan on high heat. Fry spring rolls until golden brown. Drain excess oil from spring rolls on paper towel. Serve plain or with your favorite sauce.


SWEET AND SOUR SAUCE FOR SPRING ROLLS:
(Makes 1 pint).

2 (6 oz.) cans pineapple juice
2 tbsp. cornstarch
1/2 c. sugar
1 tbsp. vinegar
Red food coloring

Put all ingredients in a saucepan and heat on medium heat. Cool until it starts to bubble. Add food coloring until mixture has a nice red appearance.

Answer 2

Spring Rolls are Chinese food although there are some Japanese style Spring Rolls.
http://japanesefood.about.com/od/tempuraappetizer/a/aboutspringroll.htm

Answer 3

Spring Rolls

Submitted by: Sally
Prep Time: 1 Hour 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 20 servings

"These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort.

Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use."
INGREDIENTS:
2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
3/4 (4 ounce) can small shrimp, drained and
chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded 2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying

DIRECTIONS:
1. Soak the vermicelli 30 minutes in warm water; drain.
2. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
3. One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
4. In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

Answer 4

Spring rolls are called harumaki in Japanese.
INGREDIENTS:
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
PREPARATION:
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.
Makes 4 servings

Answer 5

Nime Chow (Raw Spring Rolls)
Serving Size : 8

1 ounce uncooked bean threads (cellophane noodles)
12 (8-inch) round sheets rice paper
2 cups thinly sliced curly leaf lettuce
1 cup fresh bean sprouts
24 medium basil leaves
32 medium shrimp -- cooked & peeled
1 cup Lime-Vinegar Sauce (see recipe)
1/2 cup finely chopped unsalted dry-roasted peanuts

Combine bean threads & 2 cups hot water in a bowl; let stand 10 minutes. Drain; cut into 2-inch lengths with scissors.

Add cold water to a large shallow dish to a depth of 1 inch. Cut 4 rice paper sheets in half, leaving remaining 8 sheets whole.

Place 1 whole rice paper sheet & 1 half rice paper sheet in dish of water. Let stand 2 minutes or until soft. Remove sheets from water. Place whole rice paper sheet on a flat surface; top with half sheet, lining up edges of both sheets. Place 1/4 cup lettuce over half sheet, leaving a 1/2-inch border around outer edge of half sheet. Arrange 1 tablespoon bean threads, 2 tablespoons bean sprouts, 3 basil leaves, and 4 shrimp over lettuce. Fold sides of rice paper sheets over filling; roll up jelly-roll fashion.

Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining rice paper sheets, lettuce, bean threads, bean sprouts, basil, and shrimp.

Cut each roll in half crosswise. Combine Lime-Vinegar Sauce & peanuts in a small bowl; serve with rolls.

Serving Size: 2 roll halves and 3 tablespoons sauce
Source: Cooking Light

Answer 6

If you look up Lumpia it is as close to japanes spring rools as i have ever seen.
Lumpia is a Philipino spring roll. the are delicious.
I go to "www.food.com" (the food network) for all of my recipes.
walt

Answer 7

JAPANESE SPRING ROLLS

Vegetable oil for frying
15 spring roll sheets
4 dried Chinese mushrooms
1 can bamboo shoots
1/2 bag bean sprouts
1/3 bundle nira (flat green onions)
1 leek stalk
1 sm. carrot
1/2 lb. sukiyaki meat
1 tbsp. sake
2 1/2 tbsp. soy sauce
2 tbsp. cornstarch
1/3 c. soup stock
4 tbsp. vegetable oil
Salt and pepper to taste

1. Place Chinese mushrooms in a small bowl and add enough warm water to cover mushrooms. Set aside and let soak. Wash all the vegetables.
2. Slice sukiyaki meat into strips and place in a bowl. Mix with sake and 1 tablespoon soy sauce. Set aside. Drain the bamboo shoots, cut into strips, and set aside. Shred the carrot and set aside. Cut the nira the same length as bamboo shoots and set aside. Cut leeks the same length as bamboo shoots then slice lengthwise into thin strips. Set aside.

3. Squeeze water off mushrooms and cut off stems, slice top in half and then continue slicing in opposite directions into thin strips. Set aside. Mix cornstarch and soup stock in a small bowl and set aside.

4. Heat 2 tablespoons of cooking oil in skillet on high heat and cook meat until done. Take out and set aside. With the same skillet heat another 2 tablespoons of oil on high heat and then stir-fry vegetables, stirring the carrots, the Chinese mushrooms, bamboo shoots, leeks, bean sprouts and nira. Add 1/1 tablespoons soy sauce and salt and pepper to taste. Return the meat to the skillet and reduce heat to low. Add cornstarch water to skillet and remove from heat. To make spring rolls:

5. Mix some cornstarch and water in a small bowl and set aside. Place 1/4 cup of filing one inch away from a corner of a spring roll sheet. Fold corner over filling, then fold in both sides. Continue rolling the filling until just before opposite corner. Brush cornstarch water on this corner then complete rolling.

6. Heat oil in a deep fry pan on high heat. Fry spring rolls until golden brown. Drain excess oil from spring rolls on paper towel. Serve plain or with your favorite sauce.


SWEET AND SOUR SAUCE FOR SPRING ROLLS:

(Makes 1 pint).

2 (6 oz.) cans pineapple juice
2 tbsp. cornstarch
1/2 c. sugar
1 tbsp. vinegar
Red food coloring

Put all ingredients in a saucepan and heat on medium heat. Cool until it starts to bubble. Add food coloring until mixture has a nice red appearance.