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Crispy! Pan-fried Spring Rolls

Crispy! Pan-fried Spring Rolls

Super crispy when freshly-fried! Melting in the inside.
Arrange the ingredients as you wish.

Ingredients: 10 servings

Spring roll wrappers
10
Pork (I used offcuts)
100 g
Carrot
1/3 (30 g)
The white part of a Japanese leek
1/2 (60 g)
Chinese chives
1/2 (60 g)
Dried shiitake mushrooms
4
Cellophane noodles
30 g
Minced ginger
1 piece
* Cooking sake
1 tablespoon
* Soy sauce
1 tablespoon
* Raw cane sugar (or sugar)
1 teaspoon
* Oyster sauce
1 teaspoon
* Natural salt
2 pinches (about 1/3 teaspoon)
◎ The soaking liquid from the shiitake mushrooms
2 tablespoons
◎ Katakuriko
2 teaspoons
Rapeseed oil (vegetable oil)
1 tablespoon
Sesame oil
1 tablespoon

Steps

1. Chop the vegetables into the same size.
2. Rub the pork with salt, pepper and a little sake (not listed) to season. Combine all the flavoring ingredients. Rehydrate the cellophane noodles in boiling water and chop finely.
3. Heat the rapeseed oil in a frying pan and stir fry the ginger. When fragrant, add the pork first, then the vegetables. Stir fry.
4. Add the flavoring ingredients. When water starts to come out, add the katakuriko dissolved in soaking liquid from the shiitake mushrooms to thicken the sauce. Stir rapidly to avoid lumps from forming!
5. Sprinkle with sesame oil to give an added fragrance. Transfer the stir fried ingredients and spread over a plate to cool.
6. When it's completely cooled, place the ingredients on a wrapper, and roll up.
7. Wrap up tightly to avoid air pockets,
8. Lay the ends on the bottom and let it rest. (I don't usually use paste to secure the edges because it's too much trouble).
9. Shallow-fry with a small amount of oil and it's done.

Story Behind this Recipe

Spring rolls may seem difficult at first, but if you prepare the ingredients before, it's easier to put together.