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Spring Rolls. Click on image to view larger size in a new window.Spring Rolls

One or two days before cooking, place small cubes of chicken in a plastic container. Add crushed garlic, teriyaki sauce, soy sauce and black pepper; stir to mix. Cover and refrigerate. Stir mixture two or three times a day to equalize marinade. When ready to cook, place a small amount of oil into a preheated wok. Add the marinated chicken; cook on medium heat for about ten minutes, stirring frequently. Add remaining ingredients (except for oil, water, cornstarch and wonton skins).


On a large chopping block or flat surface, spread out wonton skins one at a time. Spoon about one tablespoon of the meat mixture down the center of each skin. Fold over; close ends using a mix of water and cornstarch to seal, spreading mixture with fingers. Repeat with remaining skins and meat mixture. When finished, add more oil to the wok (about 1/2 to 3/4 cups). Drop the filled wonton skins two or three at a time into the hot oil. Cook, turning several times, until the skins are golden brown. Drain on paper towels. Serve hot.


Suggestions: Serve as an appetizer with hot mustard or warmed soy sauce/teriyaki sauce mixture for dipping. Spring Rolls can also be used as a main meal, preferably served with plain white rice or Japanese Fried Rice.


Mini Egg Rolls. Click on image to view larger size in a new windowShenanchie's Note: I've been using this same recipe for Spring Rolls since 1982, and always get raves. They are simply delicious.

Variation: Substitute small egg roll wrappers for large to make tasty little appetizers (see photo at right; click on image to view larger size in a new window).


*Spring Roll images (C) Shenanchie O'Toole (2014 & 2017). Click on images to view larger sizes in a new window.


Directions For Folding An Egg Roll. Click on illustration to view larger size in a new window.

Click on above illustration to view larger size in a new window. Derived from Twin Dragon.


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