Basic Spring Rolls

• 10 Spring roll wrappers
• 200 grams Ground pork
• 3 Shiitake mushrooms
• 50 grams Bamboo shoot (boiled)
• 1/2 Japanese leek
• 1/2 bag Bean sprouts
• 30 grams Cellophane noodles
• 1 thumb's worth Ginger
• 1 Salt, pepper
• 1 and 1/2 tablespoon * Sake
• 2 tbsp * Soy sauce
• 1 tsp * Sugar
• 50 ml * Water
• 1 and 1/2 tablespoon starch, 1 tablespoon water. Katakuriko and water

1. Thinly slice the shiitake, julienne the bamboo shoots (boiled), and thinly slice the leeks on the diagonal.
2. Soak glass noodles in water and cut into easy to eat lengths.
3. Grate the ginger.
4. Saute the ground pork with ginger, and add the shiitake, bamboo shoots, leeks, and bean sprouts when the pork turns golden brown.
5. Add the ingredients marked with a *, briefly saute, add the reconstituted glass noodles, and then add a katakuriko slurry to thicken.
6. Cool to room temperature, wrap in spring roll wrappers, then deep fry in 320-360F/160-180C oil until golden.
7. (Refer to the wrapping instructions on package.)
8. Serve with soy sauce and vinegar or Japanese mustard.

spring roll wrappers, ground pork, shiitake mushrooms, shoot, sprouts, noodles, ginger, salt, sugar, water, starch

Taken from cookpad.com/us/recipes/188297-basic-spring-rolls (may not work)