Authentic Spring Rolls with lots of Veggies

• 150 grams Thinly sliced pork
• 1 tbsp ASake
• 1/2 tbsp Sesame oil
• 2 tsp Soy sauce
• 1 clove/piece of each Garlic, ginger (finely chopped)
• 1 dash Salt and pepper
• 4 Shrimp
• 1 tbsp Bsake
• 1 dash Salt and pepper
• 20 grams Bean noodles
• 1 leaf Chinese cabbage
• 1/2 of each Carrots, White leeks
• 1/2 bag Bean sprouts
• 2 Shiitake mushrooms
• 50 ml CWater
• 1 tbsp Katakuriko
• 1/2 tbsp Soy sauce
• 2 tsp Chinese soup stock
• 1/2 tsp Sugar
• 1 dash Salt and pepper
• 10 Spring roll skins

1. Place the pork in a plastic bag with A, and rub in well to season the meat.
2. Cut the shrimp into fourths, and season by rubbing in B.
3. Cut the Chinese cabbage in half length-wise and then cut into 1 cm thick strips, finely chop the shiitake mushrooms, diagonally slice the white leeks, and remove the leaves from the bean sprouts.
4. Rehydrate the bean noodles in water.
5. Saute the pork meat in a frying pan, wait until it changes color, add the veggies, and saute.
6. Once the vegetables have wilted, add shrimp and bean noodles, and saute.
7. Add C and mix the flavors together; let it cool after it has thickened.
8. Spread out each spring roll skin.
9. Divide the ingredients into 10 equal portions, and roll it up in the spring roll skins (secure the overlaps with water-dissolved katakuriko).
10. Fry until golden brown over medium heat.
11. Enjoy with Japanese mustard mixed into vinegar and soy sauce.

pork, asake, sesame oil, soy sauce, garlic, salt, shrimp, salt, noodles, cabbage, carrots, sprouts, shiitake mushrooms, cwater, katakuriko, soy sauce, chinese soup stock, sugar, salt, spring roll skins

Taken from cookpad.com/us/recipes/170462-authentic-spring-rolls-with-lots-of-veggies (may not work)