Spring Rolls

• 10 spring roll wrappers
• 100 g pork
• 1/2 onion
• 1/2 canned bamboo shoots (optional)
• 100 g vermicelli or glass noodles
• 4 dried shiitake mashrooms
• 1 egg
• 1 Tbsp each flour + water
• 1 tsp sake
• 1 tsp soy sauce
• 1 tsp oyster sauce

1. Slice the onion, and chop the pork and mushrooms (after soaking to rehydrate).
2. Heat a frying pan with 1 tsp of oil and scramble the eggs.
3. Once cooked, transfer to a plate.
4. Soak the vermicelli in boiling water to soften, then drain.
5. Add another small amount of oil to the pan.
6. Stir fry the pork, onion, and mushrooms on medium heat.
7. Next add vermicelli, sake, soy sauce and oyster sauce to season.
8. Keep stir frying for a few min.
9. Then transfer to a plate with the scramble egg.
10. Leave for 20 min or until cooled.
11. Prepare the spring roll sheets.
12. Put the mixture on the edge of a sheet, then roll tightly, avoid leaving any gaps.
13. Seal the corner with the water flour mix.
14. Repeat for rest of the sheets.
15. Heat 2 cups of oil with medium-high heat.
16. When the oil gets hot, add spring rolls and fry until golden brown, usually takes about 2-3 minutes.
17. Turn over and fry for another 3 min until it looks crispy brown!
18. Remove from oil, drain and leave to cool for a bit before eating.
19. They are yummy dipped in soy sauce when eating!

spring roll wrappers, pork, onion, bamboo shoots, vermicelli, shiitake, egg, flour , sake, soy sauce, oyster sauce

Taken from cookpad.com/us/recipes/243784-spring-rolls (may not work)