Place the pork in a plastic bag with A, and rub in well to season the meat. Cut the shrimp into fourths, and season by rubbing in B.
Cut the Chinese cabbage in half length-wise and then cut into 1 cm thick strips, finely chop the shiitake mushrooms, diagonally slice the white leeks, and remove the leaves from the bean sprouts. Rehydrate the bean noodles in water.
Sauté the pork meat in a frying pan, wait until it changes color, add the veggies, and sauté. Once the vegetables have wilted, add shrimp and bean noodles, and sauté.
Add C and mix the flavors together; let it cool after it has thickened. Spread out each spring roll skin.
Divide the ingredients into 10 equal portions, and roll it up in the spring roll skins (secure the overlaps with water-dissolved katakuriko).
Fry until golden brown over medium heat. Enjoy with Japanese mustard mixed into vinegar and soy sauce.
Story Behind this Recipe
I used to help make these when I was little, so it is a memorable recipe for me.
I made the flavor mild so you can gobble these up. The ingredients are thickened with potato starch flour, so they won't fall apart. It's easier to wrap, and easy to eat. Please feel free to add bamboo shoots, spinach, or whatever you have available at home.