Our Family Recipe for Spring Rolls with Bamboo Shoots
Our Family Recipe for Spring Rolls with Bamboo Shoots

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, our family recipe for spring rolls with bamboo shoots. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Our Family Recipe for Spring Rolls with Bamboo Shoots is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Our Family Recipe for Spring Rolls with Bamboo Shoots is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook our family recipe for spring rolls with bamboo shoots using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Our Family Recipe for Spring Rolls with Bamboo Shoots:
  1. Make ready 10 Spring roll wrappers
  2. Make ready 1 Vegetable oil and sesame oil (for frying)
  3. Prepare 2 tbsp katakuriko dissolved in 3 tablespoons water Katakuriko slurry (to thicken the filling)
  4. Prepare 1 Plain flour slurry (to seal the wrappers)
  5. Get Filling ingredients:
  6. Take 150 grams Thinly sliced pork (or pork offcuts)
  7. Prepare 5 Dried shiitake mushrooms
  8. Get 1 bunch Chinese chives
  9. Make ready 1/4 Cooked and chopped bamboo shoots
  10. Take 40 grams Cellophane noodles
  11. Take Seasoning sauce ingredients:
  12. Take 3/4 tbsp ☆ Soy sauce
  13. Take 1/2 tbsp ☆ Sugar
  14. Make ready 1 and 1/4 tablespoon ☆ Chicken soup stock granules
  15. Get 1/2 tbsp ☆ Sake
Steps to make Our Family Recipe for Spring Rolls with Bamboo Shoots:
  1. Prepare the filling: Combine the ☆ ingredients to prepare the seasoning sauce.
  2. Slice the pork into 5 mm strips. Rehydrate the bean thread noodles, and chop into bite-sized pieces.
  3. Reconstitute the dried shiitake, and thinly slice. Similarly thinly slice the Chinese chives and the bamboo shoots.
  4. Heat a frying pan, add the sesame oil and vegetable oil, then stir-fry the pork.
  5. Once the pork browns, add the vegetables and continue to stir-fry.
  6. Once the vegetables cook through, add the sauce. Add the bean thread noodles and let them absorb the moisture (from the sauce).
  7. Turn off the heat, then add the katakuriko slurry, mix well, then turn on the heat to thicken. This will make the filling easier to wrap.
  8. How to wrap: Divide the filling into 10 portions, then wrap in the wrappers. Tightly seal the wrappers with the flour slurry.
  9. How to tell the inside from the outside of the wrappers: The glossy side is the outside, and the grainy textured side is the inside. Wrap them with the glossy side on the outside.
  10. How to deep-fry: Deep-fry in oil until crisp, then they're done.
  11. Seefor how to boil bamboo shoots.

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