Sakura Spring Rolls – Wrapping Up Spring in Light and Pink / 春を包む、桜の春巻き

Literally, Rolling up Spring petals – Sakura Spring Roll

I love making spring rolls. My usual filling is a hearty mixture of stir-fried pork, glass noodles, and vegetables, seasoned with oyster sauce (a Japanese home-style version often called “gomoku harumaki”).

But today, I wanted something gentler. I wanted to see the delicate pink of salted sakura petals showing through the wrappers. So I avoided darker ingredients, and I was careful not to over-fry the skins to keep them from turning golden brown.

My past favorite spring rolls:

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Visual Guide to the Recipe

Ingredient list & Steps in Text

Ingredients (makes around 8 rolls)

• 8 spring roll wrappers
• 1 small chicken breast, thinly sliced
• 8 asparagus stalks, blanched (if thin, use 2 per wrapper)
• 1/4 cup edamame (cooked, shelled)
• 2 tbsp pickled daikon, finely chopped
• 2 tbsp shredded cheese
• 16 or so petals of salted sakura blossoms, rinsed and soaked to remove excess salt
• Neutral oil for frying
  
• Filling Notes
  Looking back, I think potatoes or cauliflower might have added a lovely contrast too. Perhaps next time (or next spring?).

Instructions

• Prep the Filling:
  Rinse and soak the salted sakura blossoms in water for about 20–30 minutes.
  Blanch asparagus and edamame. Prepare thinly sliced cooked chicken, pickled daikon, and cheese.
  
• Assemble the Rolls:
  Place two sakura blossom inside each spring roll wrapper (near the top so it will show through).
  Add a portion of chicken, asparagus, edamame, daikon, and cheese.
  Wrap tightly, sealing with water or cornstarch slurry.
  *Note: This time, I prepared two ways of wrapping: envelope type & half open version. Both worked very well!
  
• Fry:
  Heat neutral oil in a frying pan to low-medium heat (about 160–170°C / 320–340°F).
  Gently fry spring rolls until the wrapper is just golden and crisp, but not too dark—this helps the pink sakura remain visible.
  Drain well on a rack or paper towels.
  
• Serve:
  Enjoy warm. Optionally, serve with a light dipping sauce or just as is to appreciate the gentle spring flavors.

るんたった。春を巻きました！桜の春巻き

今日は、春をそのまま巻いてしまったような、そんな気分で春巻きを。
中にそっとしのばせたのは、桜の塩漬け。ほんのりピンクを感じたくて、色味の淡い具材でまとめてみました。

普段は五目風や大葉×鶏肉系など、茶色く香ばしくなる春巻きが定番なのですが、今回はあえて淡いトーンの食材を使い、皮もきつね色にならないよう低温でじっくりと。

覚書（具材）
アスパラガス、鶏むね肉の細切り（レンチンしてからでも良かったかも）、枝豆、チーズ、たくあん、そして塩を抜いた桜の花。

調理ポイント
低温の油でじっくり揚げ、衣はカリッと、中はしっとり。しっかり油切りをして、軽やかに仕上がりました。

春を包む、春のひと皿です。