Our Family Recipe for Spring Rolls with Bamboo Shoots

Name: Our Family Recipe for Spring Rolls with Bamboo Shoots
Yield: 10 servings
Cuisine: American
Ingredients: 10 Spring roll wrappers; 1 Vegetable oil and sesame oil (for frying); 2 tbsp katakuriko dissolved in 3 tablespoons water Katakuriko slurry (to thicken the filling); 1 Plain flour slurry (to seal the wrappers); 150 grams Thinly sliced pork (or pork offcuts); 5 Dried shiitake mushrooms; 1 bunch Chinese chives; 1/4 Cooked and chopped bamboo shoots; 40 grams Cellophane noodles; 3/4 tbsp ☆ Soy sauce; 1/2 tbsp ☆ Sugar; 1 and 1/4 tablespoon ☆ Chicken soup stock granules; 1/2 tbsp ☆ Sake

cookpad.japan @cookpad_jp

Spring rolls taste great with bamboo shoots.

If the filling has too much moisture, the spring rolls will burst easily, so be sure to thoroughly absorb the moisture with the bean thread noodles. Recipe by Pukuttopukumaru

Spring rolls taste great with bamboo shoots.

If the filling has too much moisture, the spring rolls will burst easily, so be sure to thoroughly absorb the moisture with the bean thread noodles. Recipe by Pukuttopukumaru

cookpad.japan @cookpad_jp

Spring rolls taste great with bamboo shoots.

If the filling has too much moisture, the spring rolls will burst easily, so be sure to thoroughly absorb the moisture with the bean thread noodles. Recipe by Pukuttopukumaru

Spring rolls taste great with bamboo shoots.

If the filling has too much moisture, the spring rolls will burst easily, so be sure to thoroughly absorb the moisture with the bean thread noodles. Recipe by Pukuttopukumaru

Saved

Ingredients

10 servings

10Spring roll wrappers
1Vegetable oil and sesame oil (for frying)
2 tbspkatakuriko dissolved in 3 tablespoons water Katakuriko slurry (to thicken the filling)
1Plain flour slurry (to seal the wrappers)
Filling ingredients:
150 gramsThinly sliced pork (or pork offcuts)
5Dried shiitake mushrooms
1 bunchChinese chives
1/4Cooked and chopped bamboo shoots
40 gramsCellophane noodles
Seasoning sauce ingredients:
3/4 tbsp☆ Soy sauce
1/2 tbsp☆ Sugar
1and 1/4 tablespoon ☆ Chicken soup stock granules
1/2 tbsp☆ Sake

Saved

Steps

1

Prepare the filling: Combine the ☆ ingredients to prepare the seasoning sauce.
2

Slice the pork into 5 mm strips. Rehydrate the bean thread noodles, and chop into bite-sized pieces.
3

Reconstitute the dried shiitake, and thinly slice. Similarly thinly slice the Chinese chives and the bamboo shoots.
4

Heat a frying pan, add the sesame oil and vegetable oil, then stir-fry the pork.
5

Once the pork browns, add the vegetables and continue to stir-fry.
6

Once the vegetables cook through, add the sauce. Add the bean thread noodles and let them absorb the moisture (from the sauce).
7

Turn off the heat, then add the katakuriko slurry, mix well, then turn on the heat to thicken. This will make the filling easier to wrap.
8

How to wrap: Divide the filling into 10 portions, then wrap in the wrappers. Tightly seal the wrappers with the flour slurry.
9

How to tell the inside from the outside of the wrappers: The glossy side is the outside, and the grainy textured side is the inside. Wrap them with the glossy side on the outside.
10

How to deep-fry: Deep-fry in oil until crisp, then they're done.
11

Seefor how to boil bamboo shoots.