Crispy Spring Roll Recipe by Yuki Ohtani
Cooking Instructions 1 Heat sesame oil in a frying pan over medium heat. Sauté ginger until fragrant, then add ground pork and cook until browned. Next, add carrot, bamboo shoots, and shiitake mushrooms, cooking until the vegetables soften. 2 Boil the glass noodles for 3 to 5 minutes, then drain and loosen them. Add glass noodles and stir briefly. Then add all ★ seasonings (soy sauce, sake, mirin, sugar, oyster sauce, chicken stock powder). Stir-fry until liquid evaporates. Transfer mixture onto a tray or plate and let cool slightly. 3 Place a spring roll wrapper flat on a surface and spoon an appropriate amount of filling near the bottom edge. Roll it up once from the bottom, then fold the left and right sides inward. Roll it up once more, sealing the end securely with potato flour-water paste. 4 Deep-fry spring rolls at 170-180°C (340-355°F) for about 3minutes each side until golden and crispy. Drain oil well and serve hot with soy sauce, mustard, or rayu as desired. 1 Heat sesame oil in a frying pan over medium heat. Sauté ginger until fragrant, then add ground pork and cook until browned. Next, add carrot, bamboo shoots, and shiitake mushrooms, cooking until the vegetables soften. 1 Heat sesame oil in a frying pan over medium heat. Sauté ginger until fragrant, then add ground pork and cook until browned. Next, add carrot, bamboo shoots, and shiitake mushrooms, cooking until the vegetables soften. 2 Boil the glass noodles for 3 to 5 minutes, then drain and loosen them. Add glass noodles and stir briefly. Then add all ★ seasonings (soy sauce, sake, mirin, sugar, oyster sauce, chicken stock powder). Stir-fry until liquid evaporates. Transfer mixture onto a tray or plate and let cool slightly. 2 Boil the glass noodles for 3 to 5 minutes, then drain and loosen them. Add glass noodles and stir briefly. Then add all ★ seasonings (soy sauce, sake, mirin, sugar, oyster sauce, chicken stock powder). Stir-fry until liquid evaporates. Transfer mixture onto a tray or plate and let cool slightly. 3 Place a spring roll wrapper flat on a surface and spoon an appropriate amount of filling near the bottom edge. Roll it up once from the bottom, then fold the left and right sides inward. Roll it up once more, sealing the end securely with potato flour-water paste. 3 Place a spring roll wrapper flat on a surface and spoon an appropriate amount of filling near the bottom edge. Roll it up once from the bottom, then fold the left and right sides inward. Roll it up once more, sealing the end securely with potato flour-water paste. 4 Deep-fry spring rolls at 170-180°C (340-355°F) for about 3minutes each side until golden and crispy. Drain oil well and serve hot with soy sauce, mustard, or rayu as desired. 4 Deep-fry spring rolls at 170-180°C (340-355°F) for about 3minutes each side until golden and crispy. Drain oil well and serve hot with soy sauce, mustard, or rayu as desired. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Homemade Chicken Croquettes 🐓 Creamy fruit salad California Farm Fennel Potato Mousse California Farm Pork Loin Curry Dinner Lassy Coady (Newfoundland Molasses Sauce) Homemade Chicken Croquettes 🐓 Creamy fruit salad California Farm Fennel Potato Mousse California Farm Pork Loin Curry Dinner Lassy Coady (Newfoundland Molasses Sauce) Tandoori kohlrabi Chikoo Basundi Kambuzi Fresh Preserve White Fish Thai Red Curry Butter Mochi Lettuce Wrap Paneer Salad Sandwich Creamy fruit salad California Farm Fennel Potato Mousse Smothered and Covered Pork Chops Porchetta & Egg Breakfast Sandwich Tandoori kohlrabi Chikoo Basundi Kambuzi Fresh Preserve White Fish Thai Red Curry Butter Mochi Lettuce Wrap Paneer Salad Sandwich Creamy fruit salad California Farm Fennel Potato Mousse Smothered and Covered Pork Chops Porchetta & Egg Breakfast Sandwich