Spring Rolls with Lots of Cellophane Noodles

• 10 Spring roll wrappers
• 120 grams Pork
• 80 grams Canned bamboo shoots
• 2 to 3 Shiitake mushrooms (fresh or dried)
• 1/2 to 1 bunch Chinese chives
• 60 grams Cellophane noodles
• 200 ml Water
• 2 tsp Sugar
• 4 tbsp Soy sauce
• 3 tbsp Oyster sauce
• 2 tbsp Sake
• 1 Salt and pepper
• 1 to 2 teaspoons Katakuriko slurry

1. Chop ingredients into thin strips.
2. Boil the vermicelli and drain in a colander, then chop into small bite-sized pieces.
3. Chop pork into 1 to 2 cm pieces.
4. Heat sesame oil in a pan and stir-fry the pork.
5. At this point, you could season with sake, salt, and pepper (not listed).
6. When the pork is cooked, add the vegetables and continue cooking.
7. When the vegetables are cooked, add the vermicelli and water (150 to 200 ml).
8. Let it come to a boil, then add the condiments.
9. Let the mixed ingredients boil again, then add the katakuriko dissolved in water to thicken.
10. *Watch and adjust the texture as you add it in.
11. When the filling cools down, wrap in spring roll wrappers, then deep-fry over medium heat to finish.

spring roll wrappers, pork, bamboo shoots, shiitake mushrooms, chinese chives, noodles, water, sugar, soy sauce, oyster sauce, sake, salt, slurry

Taken from cookpad.com/us/recipes/188295-spring-rolls-with-lots-of-cellophane-noodles (may not work)