So one of my favorite Japanese restaurants in Vancouver is Alpha Sushi.
They have some interesting stuff on the menu and the staff are super friendly and lovely. One of my favorites is the Italian Spring Roll (Italian in a Japanese restaurant?! YUP – they’re awesome). I love these crispy, goeey, savoury little morsels so much and decided to make my own version years back… Basically so I could eat about ten of them at a time with no shame. And I added a nifty little dipping sauce cause I just find not dipping a spring roll into something a bit odd. So I dare say I may have improved on them a little. Not sorry to say – my dip is rad and so easy!
Anyway they are totally easy once you get rolling. You just need to find a store that carries the wrappers and kecap manis and you are set!
- Mozzarella cut into sticks the same length as the tomatoes (the hard kind)
- Fresh basil (washed and dried)
- Roma tomatoes cut into slices (de-seeded)
- Spring roll wrappers
- Olive oil
- Grapeseed Oil
- Tapioca, flour or corn starch mixed with some water to form a glue
Prep the mozza, tomatoes and basil. Take one wrapper at a time and place basil down first then tomato then mozza. Wrap like mini burritos. Seal with starchy paste.
Heat oil in a pan til hot enough to fry. Place as many spring rolls as you can fit. Fry til brown on all sides. Use tongs or chop sticks to move them around. Drain on paper towel.
- ABC kecap manis
- Balsamic vinegar or glaze (glaze will make the sauce sweeter so up to you)
Equal parts sauces and mix til combined.