Spring Rolls with Lots of Cellophane Noodles
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
Spring Rolls with Lots of Cellophane Noodles
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
Cooking Instructions
- 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.
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