Crispy! Pan-fried Spring Rolls

• 10 Spring roll wrappers
• 100 grams Pork (I used offcuts)
• 1/3 Carrot
• 1/2 The white part of a Japanese leek
• 1/2 Chinese chives
• 4 Dried shiitake mushrooms
• 30 grams Cellophane noodles
• 1 piece Minced ginger
• 1 tbsp * Cooking sake
• 1 tbsp * Soy sauce
• 1 tsp * Raw cane sugar (or sugar)
• 1 tsp * Oyster sauce
• 2 pinch * Natural salt
• 2 tbsp The soaking liquid from the shiitake mushrooms
• 2 tsp Katakuriko
• 1 tbsp Rapeseed oil (vegetable oil)
• 1 tbsp Sesame oil

1. Chop the vegetables into the same size.
2. Rub the pork with salt, pepper and a little sake (not listed) to season.
3. Combine all the flavoring ingredients.
4. Rehydrate the cellophane noodles in boiling water and chop finely.
5. Heat the rapeseed oil in a frying pan and stir fry the ginger.
6. When fragrant, add the pork first, then the vegetables.
7. Stir fry.
8. Add the flavoring ingredients.
9. When water starts to come out, add the katakuriko dissolved in soaking liquid from the shiitake mushrooms to thicken the sauce.
10. Stir rapidly to avoid lumps from forming!
11. Sprinkle with sesame oil to give an added fragrance.
12. Transfer the stir fried ingredients and spread over a plate to cool.
13. When it's completely cooled, place the ingredients on a wrapper, and roll up.
14. Wrap up tightly to avoid air pockets,
15. Lay the ends on the bottom and let it rest.
16. (I don't usually use paste to secure the edges because it's too much trouble).
17. Shallow-fry with a small amount of oil and it's done.

spring roll wrappers, carrot, chinese chives, shiitake mushrooms, noodles, ginger, sake, cane sugar, oyster sauce, salt, shiitake mushrooms, katakuriko, oil, sesame oil

Taken from cookpad.com/us/recipes/154204-crispy-pan-fried-spring-rolls (may not work)