Crispy Spring Roll
Tender on the inside, crunchy and delicious on the outside. It is a bit of a step, but I make a large batch and freeze the leftovers to have as a side dish for the next dinner. It's also a hit at home parties!
Crispy Spring Roll
Tender on the inside, crunchy and delicious on the outside. It is a bit of a step, but I make a large batch and freeze the leftovers to have as a side dish for the next dinner. It's also a hit at home parties!
Cooking Instructions
- 1
Heat sesame oil in a frying pan over medium heat. Sauté ginger until fragrant, then add ground pork and cook until browned. Next, add carrot, bamboo shoots, and shiitake mushrooms, cooking until the vegetables soften.
- 2
Boil the glass noodles for 3 to 5 minutes, then drain and loosen them. Add glass noodles and stir briefly. Then add all ★ seasonings (soy sauce, sake, mirin, sugar, oyster sauce, chicken stock powder). Stir-fry until liquid evaporates. Transfer mixture onto a tray or plate and let cool slightly.
- 3
Place a spring roll wrapper flat on a surface and spoon an appropriate amount of filling near the bottom edge. Roll it up once from the bottom, then fold the left and right sides inward. Roll it up once more, sealing the end securely with potato flour-water paste.
- 4
Deep-fry spring rolls at 170-180°C (340-355°F) for about 3minutes each side until golden and crispy. Drain oil well and serve hot with soy sauce, mustard, or rayu as desired.
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