Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried

Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried

These are very crispy without deep frying!!
The spring roll filling is seasoned well, so you won't need dipping sauce.

Ingredients: 10 spring rolls

Ground pork or pork and beef blend
350 g
Bean sprouts
1 pack (200 g)
Thin cellophane noodles
80 g
Spring roll wrappers
Salt and pepper
a small amount
〇 Water
80 ml
〇 Cooking sake
〇 Chicken stock granules
2 teaspoons
〇 Oyster sauce
1 tablespoon
〇 Soy sauce
1 tablespoon
〇 Sugar
2 teaspoons
〇 Grated ginger
1 teaspoon
〇 Katakuriko
1 tablespoon
〇 Sesame oil
1 teaspoon
★ Vegetable oil
as needed


1. Bring the spring roll wrappers to room temperature. Soak the noodles in boiling water to rehydrate. Drain the bean sprouts and noodles well and chop into bite-sized pieces. Mix the 〇 ingredients in a small bowl and set aside.
2. Stir-fry the meat in a pan without oil. Season with salt and pepper.
3. Add the bean sprouts and cook over high heat until softened.
4. Add the noodles. Stir-fry to mix well.
5. Stir the 〇 sauce in the small bowl once more before adding. Pour it in and stir quickly so that it thickens evenly. When the noodles have soaked up the sauce, the spring roll filling is ready.
6. Transfer the mixture to a tray and allow to cool. Divide into 10 portions. I made lines on the surface with a wooden spatula.
7. Refer to the instructions for wrapping spring rolls on the packet. Makes 10 spring rolls.
8. Heat some vegetable oil in a pan and cook both sides until golden brown.

Story Behind this Recipe

This is the spring roll recipe that I often prepare for my family!
I've greatly simplified the recipe.