Stuffed Spring Rolls- Japanese home cooking class in Tokyo
Spring rolls are a type of dim sum in Chinese cuisine. They typically consist of pork, bamboo shoots, shiitake mushrooms, and other ingredients stir-fried and wrapped in thin wheat flour wrappers, then deep-fried. Here, I introduce Jpaanese cusine Tomokita's style recipe. Fried foods made at home through home cooking are exceptionally delicious compared to those eaten at restaurants.
Spring rolls- Japanese home cooking class in Tokyo
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Stuffed Spring Rolls(serves 4)
Ingredients (for 8 rolls):
8 spring roll wrappers
150g ground pork
100g canned bamboo shoots
30g glass noodles
60g carrot
2 dried shiitake mushrooms
5g ginger
Seasoning:
1 tbsp soy sauce
1 tbsp mirin
1 tbsp cooking sake
1 tsp oyster sauce
1/2 tbsp sugar
1 tsp chicken stock powder
1/2 tbsp sesame oil
Salt and pepper to taste
Cornstarch
All-purpose flour
Oil for deep-frying
Instructions:
Soak dried shiitake mushrooms in lukewarm water. Cook glass noodles in the microwave at 600W for 3 minutes. Finely chop carrots, bamboo shoots, and rehydrated shiitake mushrooms.
Heat sesame oil in a frying pan. Add minced ginger, carrots, bamboo shoots, and ground pork. Season with salt and pepper. Stir-fry while breaking up the meat with chopsticks.
Add the cut glass noodles and shiitake mushrooms. Stir-fry and add seasonings in this order: mirin, sugar, cooking sake, soy sauce, oyster sauce, chicken stock powder, and shiitake soaking liquid.
Keep heat at medium
Always add sweet ingredients first, then add cooking sake to evaporate the alcohol
Turn off the heat. Mix 1 tbsp cornstarch with 1 tbsp water, then pour it around the pan and mix well. Turn the heat back on to thicken. Spread the mixture on a tray to cool.
Wrap the filling in spring roll wrappers. Seal the edges with a mixture of 1 tbsp flour and 1 tbsp water.
Deep-fry in oil at 170°C (338°F) until golden brown. Can be frozen for later use.
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