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SPRING ROLL

MEAL TYPE
  • APPETIZER, SIDE DISH
COOKING STYLE
  • DAIRY FREE, KID-FRIENDLY

Servings

5to6

Prep Time

15

mins

Cook Time

30

mins

Total Time

45

mins

In this Recipe
SHIITAKE MUSHROOM SLICED
SHIITAKE MUSHROOM SLICED
BAMBOO SHOOT SLICED
BAMBOO SHOOTS SLICED

INGREDIENTS

・ ★1 can of GEISHA BAMBOO SHOOTS SLICED 8oz, drained and chopped

・ ★1 can of GEISHA SHIITAKE MUSHROOMS 4oz, drained and chopped

・ 15 spring roll wrappers

・ ★1/4lbs of ground pork

・ ★1/4lbs of ground beef

・ 2 cups of onions(chopped)

・ 1.6oz(about 45g) of Mung bean vermicelli(or bean noodles)

・ ●3 tablespoons of soy sauce

・ ●1 tablespoon of oyster sauce

・ ●1.5 teaspoons of chicken bouillon powder

・ ●1.5 teaspoons of sugar

・ ▲1.5 tablespoon of potato starch & 1.5 tablespoon of water, mixed well in a cup

・ ◆1.5 tablespoon of cake flour & 1.5 tablespoon of water, mixed well in a cup

・ 1 tablespoon of oil

・ Oil for frying

INSTRUCTION

STEP 1

Boil the vermicelli for 3 minutes in a large pot of water, remove from the water, and cut into quarters.

 

STEP 2

Add 1tbsp of oil to a frying pan over medium heart and stir in ★ and vermicelli, then stir-fry until cooked.

 

STEP 3

Add ● to the pan. When the water has evaporated, add ▲ and stir-fry until the mixture becomes thick and blended.

 

STEP 4

Place the mixture horizontally at the front of the spring roll wrapper, fold the front skin, rub ◆ around the edges with fingers, fold the skin on both sides, and roll it all up.

 

STEP 5

Put enough oil in a frying pan to cover the spring rolls halfway, place the spring rolls in the pan, and fry them over low-medium heat.

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