Seriously Tasty Crispy Pork and Kimchi Spring Rolls

Name: Seriously Tasty Crispy Pork and Kimchi Spring Rolls
Yield: 10 servings
Cuisine: American
Ingredients: 100 grams Ground pork; 100 grams Kimchi; 20 grams Cellophane noodles; 1 Chopped green onion; 1 tsp Mayonnaise; 1 1/2 tsp Sugar; 1 tsp Sake; 1 tsp Usukuchi soy sauce; 1 tsp Sesame oil; 10 sheets Spring roll wrappers

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

10 servings

100 gramsGround pork
100 gramsKimchi
20 gramsCellophane noodles
1Chopped green onion
1 tspMayonnaise
1 1/2 tspSugar
1 tspSake
1 tspUsukuchi soy sauce
1 tspSesame oil
10sheets Spring roll wrappers

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Steps

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.