Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried
Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, easy spring rolls with bean sprouts and cellophane noodles - not deep fried. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy spring rolls with bean sprouts and cellophane noodles - not deep fried using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:
  1. Prepare 350 grams Ground pork or pork and beef blend
  2. Take 1 pack Bean sprouts
  3. Prepare 80 grams Thin cellophane noodles
  4. Take 10 Spring roll wrappers
  5. Make ready 1 dash Salt and pepper
  6. Prepare Seasoning
  7. Take 80 ml 〇 Water
  8. Prepare 50 ml 〇 Cooking sake
  9. Take 2 tsp 〇 Chicken stock granules
  10. Make ready 1 tbsp 〇 Oyster sauce
  11. Get 1 tbsp 〇 Soy sauce
  12. Get 2 tsp 〇 Sugar
  13. Make ready 1 tsp 〇 Grated ginger
  14. Get 1 tbsp 〇 Katakuriko
  15. Get 1 tsp 〇 Sesame oil
  16. Get 1 ★ Vegetable oil
Instructions to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:
  1. Bring the spring roll wrappers to room temperature. Soak the noodles in boiling water to rehydrate. Drain the bean sprouts and noodles well and chop into bite-sized pieces. Mix the 〇 ingredients in a small bowl and set aside.
  2. Stir-fry the meat in a pan without oil. Season with salt and pepper.
  3. Add the bean sprouts and cook over high heat until softened.
  4. Add the noodles. Stir-fry to mix well.
  5. Stir the 〇 sauce in the small bowl once more before adding. Pour it in and stir quickly so that it thickens evenly. When the noodles have soaked up the sauce, the spring roll filling is ready.
  6. Transfer the mixture to a tray and allow to cool. Divide into 10 portions. I made lines on the surface with a wooden spatula.
  7. Refer to the instructions for wrapping spring rolls on the packet. Makes 10 spring rolls.
  8. Heat some vegetable oil in a pan and cook both sides until golden brown.

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