Our Family Recipe for Spring Rolls with Bamboo Shoots

Our Family Recipe for Spring Rolls with Bamboo Shoots

Spring rolls taste great with bamboo shoots. These also have lots of cellophane noodles.

Ingredients: 10 spring rolls

Spring roll wrappers
Vegetable oil and sesame oil (for frying)
as needed
Katakuriko slurry (to thicken the filling)
2 tablespoons katakuriko dissolved in 3 tablespoons water
Plain flour slurry (to seal the wrappers)
as needed
Filling ingredients:
Thinly sliced pork (or pork offcuts)
150 g
Dried shiitake mushrooms
Chinese chives
1 bunch
Cooked and chopped bamboo shoots
1/4 (about 120 g)
Cellophane noodles
40 g
Seasoning sauce ingredients:
☆ Soy sauce
3/4 tablespoon
☆ Sugar
1/2 tablespoon
☆ Chicken soup stock granules
1 and 1/4 tablespoon
☆ Sake
1/2 tablespoon


1. Prepare the filling: Combine the ☆ ingredients to prepare the seasoning sauce.
2. Slice the pork into 5 mm strips. Rehydrate the bean thread noodles, and chop into bite-sized pieces.
3. Reconstitute the dried shiitake, and thinly slice. Similarly thinly slice the Chinese chives and the bamboo shoots.
4. Heat a frying pan, add the sesame oil and vegetable oil, then stir-fry the pork.
5. Once the pork browns, add the vegetables and continue to stir-fry.
6. Once the vegetables cook through, add the sauce. Add the bean thread noodles and let them absorb the moisture (from the sauce).
7. Turn off the heat, then add the katakuriko slurry, mix well, then turn on the heat to thicken. This will make the filling easier to wrap.
8. How to wrap: Divide the filling into 10 portions, then wrap in the wrappers. Tightly seal the wrappers with the flour slurry.
9. How to tell the inside from the outside of the wrappers: The glossy side is the outside, and the grainy textured side is the inside. Wrap them with the glossy side on the outside.
10. How to deep-fry: Deep-fry in oil until crisp, then they're done.
11. See (Recipe ID: 1414004) for how to boil bamboo shoots.

Story Behind this Recipe

Spring rolls taste great with bamboo shoots.