My Family's Crispy Shrimp Spring Rolls

• 160 grams Peeled shrimp
• 4 Fresh shiitake mushrooms
• 50 grams Cellophane noodles
• 5 Chinese chives
• 1 1/2 tsp Katakuriko
• 1 tsp or 1 tablespoon Salt or shio-koji
• 1 tsp Sugar
• 1 tsp Sake
• 2 tsp Sesame oil
• 1 tbsp Katakuriko
• 1 tsp Salt
• 1 dash Flour + water

1. De-vein the shrimp and cut into 1-2 cm pieces.
2. Rub them with the ingredients before washing and draining them.
3. Slice the Chinese chives and fresh shiitake mushrooms into 5 mm cubes.
4. Rehydrate the harusame noodles and cut into lengths of 4 cm.
5. Place the shrimp in a bowl and mix in the ingredients Add the sugar and the rest of the ingredients and combine well.
6. Prepare the spring roll wrappers and lay 1/10 of the mixture on top of each one.
7. Roll each spring roll away from you and seal the edge with some flour mixed with water.
8. Place the spring rolls seam-down on a plate.
9. Fry the spring rolls in 150-160C oil, gradually turning the temperature up and frying until the rolls become golden brown.
10. Keep the rolls on a wire rack until just before eating.
11. They will stay crisp even when cooled.

shrimp, shiitake mushrooms, noodles, chinese chives, katakuriko, salt, sugar, sake, sesame oil, katakuriko, salt, flour

Taken from cookpad.com/us/recipes/143330-my-familys-crispy-shrimp-spring-rolls (may not work)