How to make ★Spring Rolls★& 1-min Soy Milk Soup (EP153)

Posted on Posted in Dim sum, Pork

Welcome to Kitchen Princess Bamboo, Japanese everyday food.

Today, I’m going to be making spring rolls.

Spring rolls are probably the most famous popular Chinese dim sum in Japan, as well as Gyoza dumplings.

My son’s all-time favorite.

Let me introduce to you how I prepare and my secret tip for deep frying to make an extra crispy exterior.

For a bonus recipe, I will show you my 1-minute soy milk soup.

Spring rolls

The crispiest Spring Rolls
Prep Time1 hr
Cook Time10 mins
Course: Appetizer
Cuisine: Chinese
Keyword: dim sum, how to make spring rolls, Japan, Japanese cooking,Japanese recipe, Japanese food, kitchen princess bamboo,, kitchen princess bamboo, spring roll, spring rolls
Servings: 5 people
Cost: $7


  • frying pan



  • 100 g pork loin
  • 150 g

    bamboo shoot

  • 1 green bell pepper
  • 50 g carrot
  • 2 dried shiitake mushrooms
  • 20 g dried glass noodles
  • 10 g ginger
  • 10 Spring Roll wrappers


  • 1 cup shiitake water (water use for rehydrate shiitake)
  • 1 tsp chicken soup paste
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • 1 tsp potato starch (dissolve in 1 tbsp water)

Flour glue

  • 2 tbsp all-purpose flour
  • tbsp water

1-min soy milk soup

  • 1 cup soy milk
  • ¾~1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • ½ tsp grind sesame seeds
  • chopped scallion


Cutting the vegetable

  • Cut carrot, green bell pepper, bamboo shoot into Julienne.
    ※Keep in mind your vegetables in there always seems size.

    Mince ginger and set aside.
    Cut your pork loin into thin strips and transfer to a bowl.
    Toss a little bit of soy sauce from the Seasonings.


  • Heat your frying pan on high and add in 1 tablespoon vegetable oil.
    Add in ginger and cook until fragrant.
    Add in polk loin and cook until no longer pink.
    Add the vegetables and cook until halfway done.
    Put in the shiitake water and seasonings.
    Bring it to a boil and add in the grass noodles.

    The grass noodle which I use today is very convenient. You can directly put it into a frying pan but if you don’t have this kind of Easter grass noodles, follow the package instruction and cooks thoroughly.
    Add in the potato starch solution to thicken.
    It looks little bit too thick but it’s fine because if the liquid is still there, leaking out when you frying it and it is dangerous.

    Add in sesame oil for the final touch and it makes your spring rolls extra delicious.

    Transfer to a container and let it cool.

Flour glue

  • Mix flour and water well.


  • Before we roll, let's take out your spring roll wrapper.
    I don’t know why the spring roll wrapper is so stuck together tightly.
    Be patient and gently peel off all wrappers.

    Place them on top of each other, one centimeter Intervals.

    Cover with a damp paper towel to prevent from drying out.
    Apply the flower glue onto the spring roll skin.
    Place 2 tablespoons of filling and wrote it up over the top and tuck underneath the filling.
    Fold the side, and roll it up.

    You can freeze at this stage.

    For deep frying, put them in warm oil, about 80~90 ℃.  
    It takes 5 to 6 mins to get crispy and crunchy texture.
    The reason why start frying on low is to cook the layered wapper perfectly.
    Turn the heat to high for the last minute or so, to get a nice color. 
    Take out onto a wire rack.  Let it sit for a while to let it cool a bit before cut.
    Cut your spring roll diagonally, transfer to a serving dish.

    I like to serve with a drop of Japanese mustard.  It gives a nice heat.

1-min soy milk soup

  • Pour 1 cup of soy milk in a small pot and bring it to a boil.  

    Add in 3/4~1 tablespoon rice vinegar to a bowl, and pour hot soy milk over it.

    Vinegar affects the protein in soy and curdles like tofu.      

    Drizzle sesame oil, soy sauce, grind sesame seeds, and chopped scallion.


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