Basic Spring Rolls

Name: Basic Spring Rolls
Yield: 10 servings
Cuisine: American
Ingredients: 10 Spring roll wrappers; 200 grams Ground pork; 3 Shiitake mushrooms; 50 grams Bamboo shoot (boiled); 1/2 Japanese leek; 1/2 bag Bean sprouts; 30 grams Cellophane noodles; 1 thumb's worth Ginger; 1 Salt, pepper; 1 and 1/2 tablespoon * Sake; 2 tbsp * Soy sauce; 1 tsp * Sugar; 50 ml * Water; 1 and 1/2 tablespoon starch, 1 tablespoon water. Katakuriko and water

cookpad.japan @cookpad_jp

This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.

Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.

Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

cookpad.japan @cookpad_jp

This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.

Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.

Wrapping them with a shiso (perilla) leaf is also delicious. For 10 rolls. Recipe by 39s

Saved

Ingredients

10 servings

10Spring roll wrappers
200 gramsGround pork
3Shiitake mushrooms
50 gramsBamboo shoot (boiled)
1/2Japanese leek
1/2 bagBean sprouts
30 gramsCellophane noodles
1thumb's worth Ginger
Seasoning ingredients:
1Salt, pepper
1and 1/2 tablespoon * Sake
2 tbsp* Soy sauce
1 tsp* Sugar
50 ml* Water
1and 1/2 tablespoon starch, 1 tablespoon water. Katakuriko and water

Saved

Steps

1

Thinly slice the shiitake, julienne the bamboo shoots (boiled), and thinly slice the leeks on the diagonal. Soak glass noodles in water and cut into easy to eat lengths. Grate the ginger.
2

Sautè the ground pork with ginger, and add the shiitake, bamboo shoots, leeks, and bean sprouts when the pork turns golden brown.
3

Add the ingredients marked with a *, briefly sauté, add the reconstituted glass noodles, and then add a katakuriko slurry to thicken.
4

Cool to room temperature, wrap in spring roll wrappers, then deep fry in 320-360°F/160-180°C oil until golden. (Refer to the wrapping instructions on package.)
5

Serve with soy sauce and vinegar or Japanese mustard.