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Lunch Assorted Two Rolls Recipe

Name: Sushi Takumi Japanese Restaurants Lunch Assorted Two Rolls Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 4 pieces spring roll wrappers (8-inch); 1.5 cups green cabbage, shredded; 0.5 cups carrot, julienned; 0.25 cups yellow onion, thinly sliced; 0.5 cups bean sprouts; 1 tsp garlic, minced; 1 tbs soy sauce; 0.5 tsp sesame oil; 1 cups vegetable oil (for frying); 1 tbs cornstarch slurry (cornstarch + water); 0.25 tsp salt; 0.125 tsp white pepper; 4 pieces egg roll wrappers (7-inch); 0.25 lbs ground pork; 0.125 lbs shrimp, medium, peeled & chopped; 0.75 cups green cabbage, shredded; 0.25 cups shiitake or cremini mushrooms, finely chopped; 1 tbsp green onion, thinly sliced; 1 tsp soy sauce; 0.5 tsp oyster sauce; 0.5 tsp garlic, minced; 0.25 tsp ginger, grated; 0.25 tsp sesame oil; 1 cups vegetable oil (for frying); 1 tbs cornstarch slurry (cornstarch + water); 0.125 tsp salt; 0.0625 tsp white pepper; 0.25 cups sweet chili sauce; 2 tsp soy sauce; 1 tsp rice vinegar

Inspired by Sushi Takumi Japanese Restaurant

Time45m

Serves1

Make Lunch Assorted Two Rolls Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetable Spring Roll (2 rolls)

4 pieces spring roll wrappers (8-inch)

1 1/2 cups green cabbage, shredded

1/2 cups carrot, julienned

1/4 cups yellow onion, thinly sliced

1/2 cups Bean sprouts

1 tsp Garlic, minced

1 tbs Aged soy sauce

1/2 tsp Toasted sesame oil

1 cups vegetable oil (for frying)

1 tbs cornstarch slurry (cornstarch + water)

1/4 tsp Celtic sea salt

1/8 tsp White pepper

Shrimp & Pork Egg Roll (2 rolls)

4 pieces egg roll wrappers (7-inch)

1/4 lbs ground pork

1/8 lbs shrimp, medium, peeled & chopped

3/4 cups green cabbage, shredded

1/4 cups shiitake or cremini mushrooms, finely chopped

1 tbsp green onion, thinly sliced

1 tsp Aged soy sauce

1/2 tsp oyster sauce

1/2 tsp Garlic, minced

1/4 tsp Ginger, grated

1/4 tsp Toasted sesame oil

1 cups vegetable oil (for frying)

1 tbs cornstarch slurry (cornstarch + water)

1/8 tsp Celtic sea salt

0.063 tsp White pepper

Dipping Sauces

1/4 cups sweet chili sauce

2 tsp Aged soy sauce

1 tsp Rice vinegar

1/2 tsp Fresh lime juice

1 tsp hoisin sauce (optional)

1/4 tsp sriracha or chili paste (optional)

Garnish & Serving

1 cup shredded lettuce or cabbage bed

2 pieces Lime wedges

2 tbsp Fresh cilantro (optional)

Method

Vegetable Spring Roll (2 rolls)

Prepare vegetable filling

Heat a medium skillet over medium-high heat and add 1 tsp neutral oil. Add minced garlic and sauté 15–20 seconds until fragrant. Add shredded cabbage, julienned carrot, sliced onion and bean sprouts. Stir-fry 2–3 minutes until vegetables are tender-crisp.

Season the vegetables with 1 tablespoon soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt and a pinch (1/8 tsp) white pepper. Stir to combine and remove from heat. Let cool 5–7 minutes to avoid tearing wrappers when rolling.

Lay a spring roll wrapper on a clean board with a corner pointing toward you (diamond orientation). Spoon about 2–3 tablespoons of the cooled vegetable filling near the lower third of the wrapper. Fold the bottom corner over the filling, then fold both side corners in tightly, roll up once, brush the top seam lightly with cornstarch slurry and finish rolling to seal. Repeat to make 2 rolls (use 2 wrappers per roll to create 2 rolls total as listed).

Fry

Pour vegetable oil into a deep skillet or pot to a depth of 1–1.5 inches and heat to 350°F (175°C). Fry the spring rolls, seam-side down first, 2–3 minutes per side until golden and crisp. Do not overcrowd; fry in batches if needed. Transfer to a wire rack or paper towel-lined plate to drain.

Shrimp & Pork Egg Roll (2 rolls)

Prepare meat & vegetable filling

Heat a skillet over medium heat and add 1 tsp neutral oil. Add ground pork and cook, breaking up, 2–3 minutes until no longer pink. Add minced garlic and grated ginger and cook 30 seconds. Add chopped shrimp and cook 1–2 minutes until shrimp begin to turn opaque.

Add shredded cabbage, chopped mushrooms and sliced green onion. Stir-fry 2–3 minutes until vegetables soften. Season with 1 tsp soy sauce, 1/2 tsp oyster sauce, 1/4 tsp salt, 1/16 tsp white pepper and 1/4 tsp sesame oil. Sprinkle the cornstarch slurry and stir 30 seconds until mixture slightly thickens. Remove from heat and cool 5–8 minutes.

Place an egg roll wrapper on a clean surface with a corner toward you. Spoon about 3 tablespoons of the cooled shrimp-pork filling onto the lower third. Fold bottom corner over filling, fold sides in snugly, roll up and seal seam with cornstarch slurry. Make 2 egg rolls (use 2 wrappers per roll to reach 2 rolls total if desired for sturdier rolls).

Fry

Heat oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls seam-side down first, 3–4 minutes per side until evenly golden-brown and crisp. Cook in batches if needed. Transfer to a wire rack or paper towels to drain.

Dipping Sauces

In a small bowl combine 1/4 cup sweet chili sauce, 2 tsp soy sauce, 1 tsp rice vinegar and 1/2 tsp lime juice. Stir until smooth. Taste and, if you like more depth, whisk in 1 tsp hoisin and/or 1/4 tsp sriracha. Divide into two small dipping ramekins.

Garnish & Serve

Arrange shredded lettuce or cabbage on the serving plate as a bed. Place two vegetable spring rolls and two shrimp & pork egg rolls on the bed. Garnish with cilantro and lime wedges. Serve hot with dipping sauces on the side.