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

Name: Japanese-style pork and vegetable rolls (butaniku no yasaimaki)
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 4
Cuisine: En
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

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Japanese-Style Pork and Vegetable Rolls (Butaniku no Yasaimaki) - photo 2

Japanese-Style Pork and Vegetable Rolls (Butaniku no Yasaimaki) - photo 3

Japanese-Style Pork and Vegetable Rolls (Butaniku no Yasaimaki) - photo 4

Japanese-Style Pork and Vegetable Rolls (Butaniku no Yasaimaki) - photo 5

Appetizer

4 servings

Very Easy

27 min

This recipe is really easy and especially deprive of beautiful one support of green salad.

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

Preparation

Preparation20 min

Cook time7 min

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.