Seriously Tasty Crispy Pork and Kimchi Spring Rolls
Regular-sized spring rolls have lots of filling and seem like a bother.
The filling is already cooked, so fry the rolls quickly in hot oil just enough to crisp the wrappers.
I used mini-sized 15 x 15 cm wrappers.
Eat these without dipping sauce. Recipe by Taishi-n
Seriously Tasty Crispy Pork and Kimchi Spring Rolls
Regular-sized spring rolls have lots of filling and seem like a bother.
The filling is already cooked, so fry the rolls quickly in hot oil just enough to crisp the wrappers.
I used mini-sized 15 x 15 cm wrappers.
Eat these without dipping sauce. Recipe by Taishi-n
Cooking Instructions
- 1
Soak the harusame noodles in boiling water for 3 minutes to rehydrate (Turn off the heat).
- 2
Heat a pan, add mayonnaise, and stir fry the ground pork.
- 3
When the meat is cooked through, add the finely chopped kimchi and continue stir frying.
- 4
Flavor with sugar, sake and soy sauce, and drizzle in the sesame oil at the end.
- 5
Transfer to a bowl. Add the well drained and cut up harusame noodles. Add lots of chopped green onions, and mix.
- 6
Wrap up the fillings in the spring roll wrappers. Seal the wrappers with thick katakuriko potato starch flour dissolved in water.
- 7
The rolls look like this.
- 8
Deep fry in hot oil until crispy.
- 9
Alternatively, this recipe makes 5 regular-sized spring rolls.
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