Crispy! Pan-fried Spring Rolls Recipe

Name: Crispy! Pan-fried Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Chop the vegetables into the same size.
2
Rub the pork with salt, pepper and a little sake (not listed) to season.
3
Combine all the flavoring ingredients.
4
Rehydrate the cellophane noodles in boiling water and chop finely.
5
Heat the rapeseed oil in a frying pan and stir fry the ginger.
6
When fragrant, add the pork first, then the vegetables.
7
Stir fry.
8
Add the flavoring ingredients.
9
When water starts to come out, add the katakuriko dissolved in soaking liquid from the shiitake mushrooms to thicken the sauce.
10
Stir rapidly to avoid lumps from forming!
11
Sprinkle with sesame oil to give an added fragrance.
12
Transfer the stir fried ingredients and spread over a plate to cool.
13
When it's completely cooled, place the ingredients on a wrapper, and roll up.
14
Wrap up tightly to avoid air pockets,
15
Lay the ends on the bottom and let it rest.
16
(I don't usually use paste to secure the edges because it's too much trouble).
17
Shallow-fry with a small amount of oil and it's done.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 Spring roll wrappers, 100 grams Pork (I used offcuts), 1/3 Carrot, 1/2 The white part of a Japanese leek, and more.

Yes, Crispy! Pan-fried Spring Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy! Pan-fried Spring Rolls

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