Seriously Tasty Crispy Pork and Kimchi Spring Rolls

Seriously Tasty Crispy Pork and Kimchi Spring Rolls

A spring roll version of Pork and Kimchi Stir-fry (Recipe ID: 779440). My husband raves about these.

Ingredients: 10 small rolls

Ground pork
100 g
100 g
Cellophane noodles
20 g
Chopped green onion
to taste
1 teaspoon
1 1/2 teaspoons
1 teaspoon
Usukuchi soy sauce
1 teaspoon
Sesame oil
1 teaspoon
Spring roll wrappers
10 sheets


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 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.

Story Behind this Recipe

Regular-sized spring rolls have lots of filling and seem like a bother.