Authentic Spring Rolls With Lots Of Veggies Recipe by cookpad.japan
Cooking Instructions 1 Place the pork in a plastic bag with A, and rub in well to season the meat. Cut the shrimp into fourths, and season by rubbing in B. 2 Cut the Chinese cabbage in half length-wise and then cut into 1 cm thick strips, finely chop the shiitake mushrooms, diagonally slice the white leeks, and remove the leaves from the bean sprouts. Rehydrate the bean noodles in water. 3 Sauté the pork meat in a frying pan, wait until it changes color, add the veggies, and sauté. Once the vegetables have wilted, add shrimp and bean noodles, and sauté. 4 Add C and mix the flavors together; let it cool after it has thickened. Spread out each spring roll skin. 5 Divide the ingredients into 10 equal portions, and roll it up in the spring roll skins (secure the overlaps with water-dissolved katakuriko). 6 Fry until golden brown over medium heat. Enjoy with Japanese mustard mixed into vinegar and soy sauce. 1 Place the pork in a plastic bag with A, and rub in well to season the meat. Cut the shrimp into fourths, and season by rubbing in B. 1 Place the pork in a plastic bag with A, and rub in well to season the meat. Cut the shrimp into fourths, and season by rubbing in B. 2 Cut the Chinese cabbage in half length-wise and then cut into 1 cm thick strips, finely chop the shiitake mushrooms, diagonally slice the white leeks, and remove the leaves from the bean sprouts. Rehydrate the bean noodles in water. 2 Cut the Chinese cabbage in half length-wise and then cut into 1 cm thick strips, finely chop the shiitake mushrooms, diagonally slice the white leeks, and remove the leaves from the bean sprouts. Rehydrate the bean noodles in water. 3 Sauté the pork meat in a frying pan, wait until it changes color, add the veggies, and sauté. Once the vegetables have wilted, add shrimp and bean noodles, and sauté. 3 Sauté the pork meat in a frying pan, wait until it changes color, add the veggies, and sauté. Once the vegetables have wilted, add shrimp and bean noodles, and sauté. 4 Add C and mix the flavors together; let it cool after it has thickened. Spread out each spring roll skin. 4 Add C and mix the flavors together; let it cool after it has thickened. Spread out each spring roll skin. 5 Divide the ingredients into 10 equal portions, and roll it up in the spring roll skins (secure the overlaps with water-dissolved katakuriko). 5 Divide the ingredients into 10 equal portions, and roll it up in the spring roll skins (secure the overlaps with water-dissolved katakuriko). 6 Fry until golden brown over medium heat. Enjoy with Japanese mustard mixed into vinegar and soy sauce. 6 Fry until golden brown over medium heat. Enjoy with Japanese mustard mixed into vinegar and soy sauce. 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 Mike's, "They'll Beg You To Make It Again!" Lasagne Rootbeer Brownie Cake W/chocolate rootbeer frosting Beef burgundy for pressure cooker or slow cooker $3 USD Frugal Tuna Stovetop Casserole LAZY MOM CINNAMON ROLLS Mike's, "They'll Beg You To Make It Again!" Lasagne Rootbeer Brownie Cake W/chocolate rootbeer frosting Beef burgundy for pressure cooker or slow cooker $3 USD Frugal Tuna Stovetop Casserole LAZY MOM CINNAMON ROLLS Strawberry × Mascarpone Mousse Tofu and Cabbage Okonomiyaki Easy and Fluffy Okonomiyaki Nostalgic Sweet Potato Croquettes Homemade Curry in a Pressure Cooker Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae Grilled Pork and Kimchi Rolls Spinach and Chikuwa with Oyster Sauce and Mayonnaise Mike's, "They'll Beg You To Make It Again!" Lasagne Strawberry × Mascarpone Mousse Tofu and Cabbage Okonomiyaki Easy and Fluffy Okonomiyaki Nostalgic Sweet Potato Croquettes Homemade Curry in a Pressure Cooker Thinly Sliced Steamed Pork with Black Vinegar Chinese Cabbage A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae Grilled Pork and Kimchi Rolls Spinach and Chikuwa with Oyster Sauce and Mayonnaise Mike's, "They'll Beg You To Make It Again!" Lasagne