Crispy Basic Spring Rolls

Name: Crispy Basic Spring Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Pork; 1/2 Boiled bamboo shoot; 3 leaves Shiitake mushrooms; 60 grams Chinese chives; 2 tbsp ★Chinese soup stock; 1 1/2 tbsp ★Soy sauce; 1 tbsp ★Sesame oil; 1 tbsp ★Sake; 1/2 tbsp ★Sugar; 1 ★Pepper; 1 tbsp Katakuriko; 1 Water; 1 pack Spring roll wrappers; 1 Flour

cookpad.japan @cookpad_jp

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.

If the fillings have too much water content then the spring roll wrappers will tear easily and the oil will spit more, so please soak up any excess moisture with katakuriko.
If you wrap the fillings while they're still too hot, the spring roll wrappers could get damaged so please make sure to let them cool sufficiently. Recipe by Yuuyuu0221

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.

cookpad.japan @cookpad_jp

These are the spring rolls that I've been making for a long time now. They taste great filled with harusame noodles too.

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Ingredients

4 servings

150 gramsPork
1/2Boiled bamboo shoot
3leaves Shiitake mushrooms
60 gramsChinese chives
2 tbsp★Chinese soup stock
1 1/2 tbsp★Soy sauce
1 tbsp★Sesame oil
1 tbsp★Sake
1/2 tbsp★Sugar
1★Pepper
1 tbspKatakuriko
1Water
1pack Spring roll wrappers
1Flour

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Steps

1

Let the spring roll wrappers warm back up to room temperature. Slice the meat and vegetables into 3 cm pieces.
2

Combine the ★ seasoning ingredients in a container. Grease a frying pan with a little oil and stir-fry the meat. When the meat has browned, stir-fry the vegetables as well.
3

Add the ★ seasoning to the pan as well and mix it with the meat and vegetables. Sprinkle in some katakuriko to soak up some of the moisture, then pour the mixture out of the frying pan and spread it out in a shallow container. Leave the mixture to cool then chill it in the fridge.
4

Separate the mixture into 10 equal portions, place each portion on a spring roll wrapper, and roll them up.
5

Once wrapped, seal the edge with a little flour mixed with water and place them seam-down on a plate.
6

Begin to stir-fry the spring rolls at a low temperature, gradually turning the temperature up until the rolls are golden brown.
7

Arrange the spring rolls on a plate and serve with Japanese mustard and soy sauce.