Spring Rolls with Lots of Cellophane Noodles

Spring Rolls with Lots of Cellophane Noodles

Our family's spring rolls are stuffed with cellophane noodles. The vegetables and meat inside are also seasoned pretty well, so there's no need for extra dipping sauce.

Ingredients: 10 spring rolls

Spring roll wrappers
120 g
★ Canned bamboo shoots
80 g
★ Shiitake mushrooms (fresh or dried)
2 to 3 (small)
★ Chinese chives
1/2 to 1 bunch
Cellophane noodles
60 g
150-200 ml
☆ Sugar
2 teaspoons
☆ Soy sauce
4 scant tablespoons
☆ Oyster sauce
2-3 tablespoons
☆ Sake
2 tablespoons
☆ Salt and pepper
To taste
Katakuriko slurry
1 to 2 teaspoons


1. Chop ★ ingredients into thin strips. Boil the vermicelli and drain in a colander, then chop into small bite-sized pieces.
2. Chop pork into 1 to 2 cm pieces. Heat sesame oil in a pan and stir-fry the pork. At this point, you could season with sake, salt, and pepper (not listed).
3. When the pork is cooked, add the vegetables and continue cooking.
4. When the vegetables are cooked, add the vermicelli and water (150 to 200 ml). Let it come to a boil, then add the ☆ condiments.
5. Let the mixed ingredients boil again, then add the katakuriko dissolved in water to thicken. *Watch and adjust the texture as you add it in.
6. When the filling cools down, wrap in spring roll wrappers, then deep-fry over medium heat to finish.

Story Behind this Recipe

When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes.