Spring Rolls with Lots of Cellophane Noodles
Spring Rolls with Lots of Cellophane Noodles

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, spring rolls with lots of cellophane noodles. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Great recipe for Spring Rolls with Lots of Cellophane Noodles. When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes. -You can use any kind of pork, but I personally recommend coarsely chopped shreds.

Spring Rolls with Lots of Cellophane Noodles is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Spring Rolls with Lots of Cellophane Noodles is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have spring rolls with lots of cellophane noodles using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spring Rolls with Lots of Cellophane Noodles:
  1. Take 10 Spring roll wrappers
  2. Make ready 120 grams Pork
  3. Make ready 80 grams ★ Canned bamboo shoots
  4. Prepare 2 to 3 ★ Shiitake mushrooms (fresh or dried)
  5. Make ready 1/2 to 1 bunch ★ Chinese chives
  6. Make ready 60 grams Cellophane noodles
  7. Prepare 200 ml Water
  8. Get 2 tsp ☆ Sugar
  9. Make ready 4 tbsp ☆ Soy sauce
  10. Make ready 3 tbsp ☆ Oyster sauce
  11. Prepare 2 tbsp ☆ Sake
  12. Prepare 1 ☆ Salt and pepper
  13. Get 1 to 2 teaspoons Katakuriko slurry

Noodles: Some rice paper spring rolls will have rice noodles or cellophane glass noodles. Traditional Vietnamese shrimp and pork spring rolls that you will find at Vietnamese restaurants will have noodles. Cook noodles to package instructionsThe noodles are nice fillers and add body to the spring rolls. Then drain and cut them into bite-size pieces.

Instructions to make Spring Rolls with Lots of Cellophane Noodles:
  1. Chop ★ ingredients into thin strips. Boil the vermicelli and drain in a colander, then chop into small bite-sized pieces.
  2. 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).
  3. When the pork is cooked, add the vegetables and continue cooking.
  4. When the vegetables are cooked, add the vermicelli and water (150 to 200 ml). Let it come to a boil, then add the ☆ condiments.
  5. 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.
  6. When the filling cools down, wrap in spring roll wrappers, then deep-fry over medium heat to finish.

In a medium bowl combine the shrimp, pork, onion, garlic, carrot, bell pepper, mushrooms, and green onion and mix well. Add the cellophane noodles, fish sauce, and chili garlic sauce and mix well. These are transparent noodles that are often used in Asian cuisines, soups, egg rolls, and spring rolls. Cellophane noodles are made of strung mung beans, potatoes, tapioca, sweet potatoes. The generally originate and are imported from Asian countries.

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