Ground Meat and Vegetable Fresh Spring Rolls Recipe

Asian-style flavoring and delectable appearance makes this dish a party standout

Cooking time

20min

Calories

303kcal

Sodium

827mg

Nutrition facts are for one serving.

Directions

Quarter 1/2 of the negi lengthwise, then cut into 5 mm (0.2 in.) wide slices. Cut the shiitake mushroom and green pepper into 5 mm (0.2 in.) squares.
Ultra-fine julienne the remaining negi portion, then place into cold water. Tear the lettuce into large pieces by hand. Julienne the cucumber. Remove the roots from the kaiware.
Heat the vegetable oil in a fry pan. Start by sauteeing the negi (1). Once aromatic, add in and stir-fry the ground meat. Then, add in and stir-fry remaining ingredients (1), pour in (A) to season the meat filling.
Divide each spring roll wrapper into 4 equal parts, wrap in wet paper towels and microwave for 10 seconds.
Arrange the vegetables (2), seasoned meat filling (3), and the spring roll wrappers on a tray. Place the vegetables and ground meat in the spring roll wrappers to enjoy.

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.