Spring Rolls - Japanese

Japanese-style spring rolls stuffed with hard cooked eggs,green onion, shiitake mushrooms and bean sprouts with teriyaki sauce.

  • Preheat deep fryer to 350°F.
  • In medium bowl, combine teriyaki sauce, ginger and garlic.
  • Add shiitake mushrooms to teriyaki sauce mixture. Stir to coat well. Marinate 20 minutes.
  • In medium sauté pan over moderate heat, heat vegetable oil.
  • Drain mushrooms and add to pan. Sauté mushrooms 3 minutes, or until tender. Remove from heat. Reserve.
  • Assemble spring roll. Lay egg roll wrapper on flat surface.
  • Layer sautéed mushrooms in center. Add green onions and hard cooked eggs. Top with bean sprouts.
  • Brush edges of wrapper with liquid eggs. Tuck sides of wrapper over filling and roll forward to close.
  • Place spring roll in hot fryer. Cook 2-3 minutes, or until golden brown and hot in center. Remove from fryer. Drain and serve hot.

  • Serve with wasabi mayonnaise for dipping
  • Also try our Thai and American Southern variety

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