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1
Bring the spring roll wrappers to room temperature.
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2
You can take it out from the fridge just before wrapping or whenever you are ready.
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3
Slice the onion thinly.
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4
Rinse the bean sprouts and drain in a sieve.
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5
If you use Chinese cabbage, slice it similar size as other ingredients.
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6
Slice the shiitake thinly.
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7
Chop the pork meat into small pieces.
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8
If you use ground meat, you can skip this process.
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9
Peel the shrimp and slice in half from the vein side.
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10
Then remove the vein.
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11
Chop the shrimp into small pieces.
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12
Just chop the similar size as others.
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13
Rub with salt and rinse.
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14
Heat 1 tablespoon of oil (not listed), and cook ginger and garlic.
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15
Add the pork and shrimp.
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16
Stir fry some more.
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17
Season with salt and pepper.
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18
(not listed)
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19
Add all vegetables in the frying pan and cook through.
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20
When they start to soften, add the ingredients.
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21
Taste it first and if it's okay, add the ingredients to thicken.
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22
Drizzle the sesame oil at the end.
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23
Put this into a shallow tray or plate and cover with a plastic wrap.
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24
Let cool well.
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25
It's better to cool it down completely.
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26
If you are in a hurry, you can use ice packs.
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27
Divide the filling into about 10 portions, and peel each wrappers one at a time.
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28
(See Note 1 in the Helpful Hints)
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29
Refer the instruction - how to wrap the spring roll - on the package.
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30
I took pictures just in case.
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31
Tightly fold the bottom corner over the filling.
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32
Then fold the right and left corners of wrapper towards middle to overlap each other a little bit.
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33
Softly roll towards to the top corner.
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34
Put katakuriko slurry on the corner and seal it.
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35
It should be like this shape.
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36
Deep fry in oil at 170C until golden brown.
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37
Put all ingredients for sweet vinegar sauce in a saucepan, and bring it to a boil.
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38
Adjust to your taste first, and thicken the sauce with Katakuriko slurry carefully.
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39
If you make the sauce too thick, it will be hard to dip.
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40
It looks like this.
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41
Serving with ketchup instead of sweet vinegar sauce is also delicious.
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42
Of course you can eat as it is without sauce.
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43
It is useful if you freeze just before the deep frying process.
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44
You can deep fry without defrost.
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45
Alternatively you can freeze after deep frying.
