Spring Rolls with Lots of Cellophane Noodles

Name: Spring Rolls with Lots of Cellophane Noodles
Yield: 10 servings
Cuisine: American
Ingredients: 10 Spring roll wrappers; 120 grams Pork; 80 grams ★ Canned bamboo shoots; 2 to 3 ★ Shiitake mushrooms (fresh or dried); 1/2 to 1 bunch ★ Chinese chives; 60 grams Cellophane noodles; 200 ml Water; 2 tsp ☆ Sugar; 4 tbsp ☆ Soy sauce; 3 tbsp ☆ Oyster sauce; 2 tbsp ☆ Sake; 1 ☆ Salt and pepper; 1 to 2 teaspoons Katakuriko slurry

cookpad.japan @cookpad_jp

When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes.

-You can use any kind of pork, but I personally recommend coarsely chopped shreds (offcuts) of pork.
-Make sure the filling is cooled down before you wrap it up.
-It tastes good without any sauce, but you can serve with ponzu sauce if you'd like (says my boyfriend). For 10 spring rolls. Recipe by Joma

When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes.

cookpad.japan @cookpad_jp

When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes.

Saved

Ingredients

10 servings

10Spring roll wrappers
120 gramsPork
80 grams★ Canned bamboo shoots
2to 3 ★ Shiitake mushrooms (fresh or dried)
1/2to 1 bunch ★ Chinese chives
60 gramsCellophane noodles
200 mlWater
2 tsp☆ Sugar
4 tbsp☆ Soy sauce
3 tbsp☆ Oyster sauce
2 tbsp☆ Sake
1☆ Salt and pepper
1to 2 teaspoons Katakuriko slurry

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Steps

1

Chop ★ ingredients into thin strips. Boil the vermicelli and drain in a colander, then chop into small bite-sized pieces.
2

Chop pork into 1 to 2 cm pieces. Heat sesame oil in a pan and stir-fry the pork. At this point, you could season with sake, salt, and pepper (not listed).
3

When the pork is cooked, add the vegetables and continue cooking.
4

When the vegetables are cooked, add the vermicelli and water (150 to 200 ml). Let it come to a boil, then add the ☆ condiments.
5

Let the mixed ingredients boil again, then add the katakuriko dissolved in water to thicken. *Watch and adjust the texture as you add it in.
6

When the filling cools down, wrap in spring roll wrappers, then deep-fry over medium heat to finish.