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We hope you got benefit from reading it, now let’s go back to spring rolls with lots of cellophane noodles recipe. You can have spring rolls with lots of cellophane noodles using 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Spring Rolls with Lots of Cellophane Noodles:
- Provide 10 of Spring roll wrappers.
- Provide 120 grams of Pork.
- You need 80 grams of ★ Canned bamboo shoots.
- Take 2 of to 3 ★ Shiitake mushrooms (fresh or dried).
- Take 1/2 of to 1 bunch ★ Chinese chives.
- Provide 60 grams of Cellophane noodles.
- Get 200 ml of Water.
- Get 2 tsp of ☆ Sugar.
- Provide 4 tbsp of ☆ Soy sauce.
- Take 3 tbsp of ☆ Oyster sauce.
- Provide 2 tbsp of ☆ Sake.
- Get 1 of ☆ Salt and pepper.
- Use 1 of to 2 teaspoons Katakuriko slurry.
Instructions to make Spring Rolls with Lots of Cellophane Noodles:
- Chop ★ ingredients into thin strips. Boil the vermicelli and drain in a colander, then chop into small bite-sized pieces..
- Chop pork into 1 to 2 cm pieces. Heat sesame oil in a pan and stir-fry the pork. At this point, you could season with sake, salt, and pepper (not listed)..
- When the pork is cooked, add the vegetables and continue cooking..
- When the vegetables are cooked, add the vermicelli and water (150 to 200 ml). Let it come to a boil, then add the ☆ condiments..
- Let the mixed ingredients boil again, then add the katakuriko dissolved in water to thicken. *Watch and adjust the texture as you add it in..
- When the filling cools down, wrap in spring roll wrappers, then deep-fry over medium heat to finish..
Cook noodles to package instructionsThe noodles are nice fillers and add body to the spring rolls. Drain on a paper towel-lined baking sheet and serve with hot. Vietnamese spring rolls are called Cha Gio. They are made with rice paper and filled with ground pork and cellophane noodles. There are also fresh spring rolls with no deep-frying involved, for example: Popiah in Malaysia and Summer Rolls.
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