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spring roll wrappers carrot Chinese chives shiitake mushrooms noodles ginger sake cane sugar oyster sauce salt shiitake mushrooms katakuriko oil sesame oil
Viewed: 46 - Published at: 4 years agoIngredients
- 10 Spring roll wrappers
- 100 grams Pork (I used offcuts)
- 1/3 Carrot
- 1/2 The white part of a Japanese leek
- 1/2 Chinese chives
- 4 Dried shiitake mushrooms
- 30 grams Cellophane noodles
- 1 piece Minced ginger
- 1 tbsp * Cooking sake
- 1 tbsp * Soy sauce
- 1 tsp * Raw cane sugar (or sugar)
- 1 tsp * Oyster sauce
- 2 pinch * Natural salt
- 2 tbsp The soaking liquid from the shiitake mushrooms
- 2 tsp Katakuriko
- 1 tbsp Rapeseed oil (vegetable oil)
- 1 tbsp Sesame oil
Method
- Chop the vegetables into the same size.
- Rub the pork with salt, pepper and a little sake (not listed) to season.
- Combine all the flavoring ingredients.
- Rehydrate the cellophane noodles in boiling water and chop finely.
- Heat the rapeseed oil in a frying pan and stir fry the ginger.
- When fragrant, add the pork first, then the vegetables.
- Stir fry.
- Add the flavoring ingredients.
- When water starts to come out, add the katakuriko dissolved in soaking liquid from the shiitake mushrooms to thicken the sauce.
- Stir rapidly to avoid lumps from forming!
- Sprinkle with sesame oil to give an added fragrance.
- Transfer the stir fried ingredients and spread over a plate to cool.
- When it's completely cooled, place the ingredients on a wrapper, and roll up.
- Wrap up tightly to avoid air pockets,
- Lay the ends on the bottom and let it rest.
- (I don't usually use paste to secure the edges because it's too much trouble).
- Shallow-fry with a small amount of oil and it's done.
