Vegetable Spring Roll


Cooking Time

35 mins




For 4 portion(s)

Springroll Wrappers 10 pcs
Deep Fried Tofu 120 g
Japanese Leek ½ stalk, shredded
Shiitake Mushrooms 4 pcs
Boiled Bamboo Shoots 120 g, shredded
Carrot ½ piece, shredded
Sesame Oil 1 tbsp
Plain Flour An appropriate amount
Frying Oil An appropriate amount
KIKKOMAN Soy Sauce A little
Sake 1 tbsp
Salt As you like
White Pepper As you like
KIKKOMAN Soy Sauce 1 tbsp
  1. Thinly slice or shred the Japanese leek, boiled bamboo shoots, shiitake mushroom, deep fried tofu and carrot.
  2. Heat the sesame oil in a pan and stir fry all vegetables except deep-fried tofu. When the vegetables are cooked, add deep fried tofu.
  3. Add sake and season with salt and pepper and Kikkoman Soy Sauce.
  4. Portion out 50g of the filling and put it in the spring roll wrapper. Wet the edges of the wrapper and wrap it tightly. Seal the edges with some water mixed with flour. Make sure to close it properly so that the oil does not go into the wrapper when frying.
  5. Heat the oil in a pot and deep fry the rolls until golden brown.
  6. Serve on a plate with some soy sauce for dipping.
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