Natto Spring Rolls

[Photographs: Chichi Wang]

Adapted from Kansa by Elizabeth Andoh.

Natto Spring Rolls

About This Recipe

Yield:serves 4 as an appetizer
Active time:20 minutes
Total time:20 minutes
Special equipment:wok
This recipe appears in: Seriously Asian: Natto Day


  • 2 packs natto, about 1.5 oz each
  • 1 tablespoon dried wakame (about 1/4 cup rehydrated), finely chopped
  • 1 green onion, finely chopped
  • For seasoning the natto:
  • 1/2 teaspoon light soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon hot mustard
  • 12 spring roll wrappers
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 cups vegetable oil, for frying


  1. 1

    Mix the natto with the seaweed and scallions. Add the packets of soy sauce and mustard that come with the natto, or use the seasonings listed above.

  2. 2

    Have ready a stack of defrosted spring roll wrappers.

  3. 3

    Roll the natto mixture in the spring rolls, sealing your rolls closed with a dab of the cornstarch slurry.

  4. 4

    In a wok, heat the oil to 350°F. Deep the spring rolls until the shells are golden brown, about 2 minutes per side. Serve immediately.


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