Basic Spring Rolls

1. 1

   Thinly slice the shiitake, julienne the bamboo shoots (boiled), and thinly slice the leeks on the diagonal.

2. 2

   Soak glass noodles in water and cut into easy to eat lengths.

3. 3

   Grate the ginger.

4. 4

   Saute the ground pork with ginger, and add the shiitake, bamboo shoots, leeks, and bean sprouts when the pork turns golden brown.

5. 5

   Add the ingredients marked with a *, briefly saute, add the reconstituted glass noodles, and then add a katakuriko slurry to thicken.

6. 6

   Cool to room temperature, wrap in spring roll wrappers, then deep fry in 320-360F/160-180C oil until golden.

7. 7

   (Refer to the wrapping instructions on package.)

8. 8

   Serve with soy sauce and vinegar or Japanese mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.