Crispy Basic Spring Rolls

• 150 grams Pork
• 1/2 Boiled bamboo shoot
• 3 leaves Shiitake mushrooms
• 60 grams Chinese chives
• 2 tbsp Chinese soup stock
• 1 1/2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Sake
• 1/2 tbsp Sugar
• 1 Pepper
• 1 tbsp Katakuriko
• 1 Water
• 1 pack Spring roll wrappers
• 1 Flour

1. Let the spring roll wrappers warm back up to room temperature.
2. Slice the meat and vegetables into 3 cm pieces.
3. Combine the seasoning ingredients in a container.
4. Grease a frying pan with a little oil and stir-fry the meat.
5. When the meat has browned, stir-fry the vegetables as well.
6. Add the seasoning to the pan as well and mix it with the meat and vegetables.
7. Sprinkle in some katakuriko to soak up some of the moisture, then pour the mixture out of the frying pan and spread it out in a shallow container.
8. Leave the mixture to cool then chill it in the fridge.
9. Separate the mixture into 10 equal portions, place each portion on a spring roll wrapper, and roll them up.
10. Once wrapped, seal the edge with a little flour mixed with water and place them seam-down on a plate.
11. Begin to stir-fry the spring rolls at a low temperature, gradually turning the temperature up until the rolls are golden brown.
12. Arrange the spring rolls on a plate and serve with Japanese mustard and soy sauce.

pork, bamboo shoot, shiitake, chinese chives, chinese soup stock, soy sauce, sesame oil, sake, sugar, pepper, katakuriko, water, pack spring roll wrappers, flour

Taken from cookpad.com/us/recipes/146161-crispy-basic-spring-rolls (may not work)