Basic Spring Rolls

Basic Spring Rolls

This is my husband's favorite dish: a simple and basic spring roll.

Ingredients: Makes 10 rolls

Spring roll wrappers
Ground pork
200 g
Shiitake mushrooms
Bamboo shoot (boiled)
50 g
Japanese leek
Bean sprouts
1/2 bag
Cellophane noodles
30 g
1 thumb's worth
Seasoning ingredients:
Salt, pepper
To taste
* Sake
1 and 1/2 tablespoon
* Soy sauce
2 tablespoons
* Sugar
1 teaspoon
* Water
50 ml
Katakuriko and water
1 and 1/2 tablespoon starch, 1 tablespoon water.


1. Thinly slice the shiitake, julienne the bamboo shoots (boiled), and thinly slice the leeks on the diagonal. Soak glass noodles in water and cut into easy to eat lengths. Grate the ginger.
2. Sautè the ground pork with ginger, and add the shiitake, bamboo shoots, leeks, and bean sprouts when the pork turns golden brown.
3. Add the ingredients marked with a *, briefly sauté, add the reconstituted glass noodles, and then add a katakuriko slurry to thicken.
4. Cool to room temperature, wrap in spring roll wrappers, then deep fry in 320-360°F/160-180°C oil until golden. (Refer to the wrapping instructions on package.)
5. Serve with soy sauce and vinegar or Japanese mustard.

Story Behind this Recipe

This is my husband's favorite dish.
My mother taught it to me when I was learning domestic tasks before getting married.