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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, our family recipe for spring rolls with bamboo shoots. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Our Family Recipe for Spring Rolls with Bamboo Shoots is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Our Family Recipe for Spring Rolls with Bamboo Shoots is something that I have loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Our Family Recipe for Spring Rolls with Bamboo Shoots:
  1. Prepare 10 Spring roll wrappers
  2. Make ready 1 Vegetable oil and sesame oil (for frying)
  3. Make ready 2 tbsp katakuriko dissolved in 3 tablespoons water Katakuriko slurry (to thicken the filling)
  4. Get 1 Plain flour slurry (to seal the wrappers)
  5. Make ready Filling ingredients:
  6. Make ready 150 grams Thinly sliced pork (or pork offcuts)
  7. Make ready 5 Dried shiitake mushrooms
  8. Take 1 bunch Chinese chives
  9. Take 1/4 Cooked and chopped bamboo shoots
  10. Make ready 40 grams Cellophane noodles
  11. Prepare Seasoning sauce ingredients:
  12. Prepare 3/4 tbsp ☆ Soy sauce
  13. Make ready 1/2 tbsp ☆ Sugar
  14. Prepare 1 and 1/4 tablespoon ☆ Chicken soup stock granules
  15. Make ready 1/2 tbsp ☆ Sake
Instructions 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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