Seriously Tasty Crispy Pork and Kimchi Spring Rolls

• 100 grams Ground pork
• 100 grams Kimchi
• 20 grams Cellophane noodles
• 1 Chopped green onion
• 1 tsp Mayonnaise
• 1 1/2 tsp Sugar
• 1 tsp Sake
• 1 tsp Usukuchi soy sauce
• 1 tsp Sesame oil
• 10 sheets Spring roll wrappers

1. Soak the harusame noodles in boiling water for 3 minutes to rehydrate (Turn off the heat).
2. Heat a pan, add mayonnaise, and stir fry the ground pork.
3. When the meat is cooked through, add the finely chopped kimchi and continue stir frying.
4. Flavor with sugar, sake and soy sauce, and drizzle in the sesame oil at the end.
5. Transfer to a bowl.
6. Add the well drained and cut up harusame noodles.
7. Add lots of chopped green onions, and mix.
8. Wrap up the fillings in the spring roll wrappers.
9. Seal the wrappers with thick katakuriko potato starch flour dissolved in water.
10. The rolls look like this.
11. Deep fry in hot oil until crispy.
12. Alternatively, this recipe makes 5 regular-sized spring rolls.

ground pork, noodles, green onion, mayonnaise, sugar, sake, soy sauce, sesame oil, roll wrappers

Taken from cookpad.com/us/recipes/144589-seriously-tasty-crispy-pork-and-kimchi-spring-rolls (may not work)