Mince the ginger. Cut the chives into 2-3 cm pieces. Rehydrate the cellophane noodles in hot water.
Cook the ginger and the chicken. Once cooked, add the bamboo shoots and continue to cook.
Add the ● ingredients to Step 2. Add the chives and cellophane noodles, and cook until the moisture has cooked off.
Wrap Step 3 in the spring roll wrappers and fry in oil.
Story Behind this Recipe
Great for when you need another dish, or to pack in your bento lunch boxes. It's convenient to use frozen pre-made spring rolls, but I wanted to eat ones stuffed with lots of ingredients, just like the ones I ate ages ago. So I made these from scratch. They're great freshly fried, and also cooled.