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Home Dish Easy and Authentic Crispy Spring Rolls

Easy and Authentic Crispy Spring Rolls

Name: How to cook Easy and Authentic Crispy Spring Rolls - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Easy and Authentic Crispy Spring Rolls

I made my husband's favourite spring rolls easily at home.

Ingredient

Food ration :

10 servings

Pork meat (thin sliced, pork belly or ground meat)

Bean sprout (or chinese cabbage)

from 50 ml ＊ Water (optional if you use Chinese cabbage)

1 tsp

mix 2 tablespoons of water with 1 tablespoon of katakuriko ☆ Katakuriko slurry

1 tbsp

Cooking instructions

* Step 1

Bring the spring roll wrappers to room temperature. You can take it out from the fridge just before wrapping or whenever you are ready.

* Step 2

Slice the onion thinly. Rinse the bean sprouts and drain in a sieve. If you use Chinese cabbage, slice it similar size as other ingredients.

* Step 3

Slice the shiitake thinly.

* Step 4

Chop the pork meat into small pieces. If you use ground meat, you can skip this process.

* Step 5

Peel the shrimp and slice in half from the vein side. Then remove the vein.

* Step 6

Chop the shrimp into small pieces. Just chop the similar size as others. Rub with salt and rinse.

* Step 7

Heat 1 tablespoon of oil (not listed), and cook ginger and garlic. Add the pork and shrimp. Stir fry some more. Season with salt and pepper. (not listed)

* Step 8

Add all vegetables in the frying pan and cook through. When they start to soften, add the ※ ingredients. Taste it first and if it's okay, add the ☆ ingredients to thicken. Drizzle the sesame oil at the end.

* Step 9

Put this into a shallow tray or plate and cover with a plastic wrap. Let cool well. It's better to cool it down completely. If you are in a hurry, you can use ice packs.

* Step 10

Divide the filling into about 10 portions, and peel each wrappers one at a time. (See Note 1 in the Helpful Hints)

* Step 11

Refer the instruction - how to wrap the spring roll - on the package. I took pictures just in case.

* Step 12

Tightly fold the bottom corner over the filling.

* Step 13

Then fold the right and left corners of wrapper towards middle to overlap each other a little bit.

* Step 14

Softly roll towards to the top corner. Put katakuriko slurry on the corner and seal it.

* Step 15

It should be like this shape. Deep fry in oil at 170°C until golden brown.

* Step 16

Put all ingredients for sweet vinegar sauce in a saucepan, and bring it to a boil. Adjust to your taste first, and thicken the sauce with Katakuriko slurry carefully. If you make the sauce too thick, it will be hard to dip.