Japanese-style pork and vegetable rolls (butaniku no yasaimaki)

Ingredients

• 1 medium green pepper, sliced thinly
• 16-20 green beans, halved
• 1 carrot, slivered into 2-in. pieces
• 1 lb. lean, thin-cut pork
• 1 cup all-purpose flour
• 2 eggs, beaten
• Salt and pepper, to taste
• 1 cup Japanese panko (Japanese breadcrumbs)
• Vegetable oil for deep frying

You may like

Easter vegetable garden (hummus and littles vegetables)

Preparation

• Cut the vegetables as described above (and pictured below).
• Collect a small portion of vegetables and wrap with one strip of pork at a slight angle to cover them.
• Sprinkle the rolls with flour, then dip them in a bowl of beaten eggs that has a dash of salt and pepper mixed in, and then coat with panko.
• Place pork and veggie rolls in hot oil, up to four at a time (or as your pan or wok or frier allows).
• When browned (after 5-7 minutes; you'll know when they're done by the smell of cooked pork wafting into your face) remove from oil and drain on paper towel or newspaper.
• Serve hot with Bull-Dog tonkatsu sauce and a dollop of Dijon spicy mustard for dipping.