Fried Vegetable Pork Rolls

Colorful vegetable sticks rolled up in thin slices of pork and deep-fried to a golden brown. Great for packing in bento boxes or serving at parties!

Fried Vegetable Pork Rolls
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 8-10 slices pork leg (thinly sliced) (200 g)
  • 1/2 carrot (80 g)
  • 100 g nagaimo yam
  • 30 g scallion
  • [Batter]

    • Flour, as needed
    • Beaten egg, as needed
    • Panko breadcrumbs, as needed
  • Salt
  • Pepper
  • Flour
  • Vegetable oil



With a vegetable slicer or knife, cut the carrot and nagaimo into thin sticks. Cut the scallion into 15 cm lengths.


Stagger and overlap the edges of 4-5 slices of pork to make a rectangle about 15-16cm wide. Sprinkle with a pinch of salt, pepper and flour. Place half of the vegetable sticks on the end nearest to you and roll them up. Make another roll the same way. Sprinkle with a pinch of salt and pepper, and coat with flour. Dust off the excess flour, then dip in the beaten egg and cover with panko.


Stagger the slices so the length of the edges overlap. Place the vegetables on one end and roll up. The meat will shrink when cooked, so you don't need to roll it up too tightly.


Pour vegetable oil into a frying pan so it's about halfway full. Place over medium heat until the oil is about 170°C. Place the rolls in the oil and fry for about 4-5 minutes, turning occasionally. When crisp and golden brown, remove and place on a tray lined with paper towels to drain. Cut into easy-to-eat pieces.