Vegetable Pork Rolls

Cutting the vegetables into thin sticks allows them to cook faster and retain their enjoyable texture. Roll it nicely so that the cut ends look beautiful.

Vegetable Pork Rolls
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving

Ingredients (Serves 2)

  • 8-10 slices fresh ham (thinly sliced) (200 g)
  • 1/2 carrot (80 g)
  • 100 g nagaimo Japanese yam
  • 30 g hoso-negi green onion
  • [Batter]

    • Flour, as needed
    • Beaten egg, as needed
    • Panko breadcrumbs, as needed

      Japanese-style breadcrumbs. Each crumb is big, yet light. Recommended for using in lighter-finish deep frying. Or fresh panko breadcrumbs.

  • Salt
  • Pepper
  • Flour
  • Vegetable oil



With a vegetable slicer or knife, cut the carrot and nagaimo into thin sticks. Cut the hoso-negi 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 the amount of vegetables 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. Dip in beaten egg and cover with panko.


Stagger the slices so that the long edges overlap. Place the vegetables on one end and roll them up. Since the meat will shrink when cooked, it's best to roll up loosely.


Pour vegetable oil into a frying pan so that's about halfway full. Place over medium heat and heat the oil to 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 a paper towel to drain. Cut into easy-to-eat pieces.