・ ★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
Boil the vermicelli for 3 minutes in a large pot of water, remove from the water, and cut into quarters.
Add 1tbsp of oil to a frying pan over medium heart and stir in ★ and vermicelli, then stir-fry until cooked.
Add ● to the pan. When the water has evaporated, add ▲ and stir-fry until the mixture becomes thick and blended.
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.
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.