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We hope you got benefit from reading it, now let’s go back to easy spring rolls with bean sprouts and cellophane noodles - not deep fried recipe. To cook easy spring rolls with bean sprouts and cellophane noodles - not deep fried you only need 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:
- Provide 350 grams Ground pork or pork and beef blend
- You need 1 pack Bean sprouts
- Use 80 grams Thin cellophane noodles
- Provide 10 Spring roll wrappers
- Provide 1 dash Salt and pepper
- Provide Seasoning
- You need 80 ml 〇 Water
- Use 50 ml 〇 Cooking sake
- Use 2 tsp 〇 Chicken stock granules
- Use 1 tbsp 〇 Oyster sauce
- Get 1 tbsp 〇 Soy sauce
- You need 2 tsp 〇 Sugar
- Get 1 tsp 〇 Grated ginger
- You need 1 tbsp 〇 Katakuriko
- Prepare 1 tsp 〇 Sesame oil
- Get 1 ★ Vegetable oil
Instructions to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:
- Bring the spring roll wrappers to room temperature. Soak the noodles in boiling water to rehydrate. Drain the bean sprouts and noodles well and chop into bite-sized pieces. Mix the 〇 ingredients in a small bowl and set aside.
- Stir-fry the meat in a pan without oil. Season with salt and pepper.
- Add the bean sprouts and cook over high heat until softened.
- Add the noodles. Stir-fry to mix well.
- Stir the 〇 sauce in the small bowl once more before adding. Pour it in and stir quickly so that it thickens evenly. When the noodles have soaked up the sauce, the spring roll filling is ready.
- Transfer the mixture to a tray and allow to cool. Divide into 10 portions. I made lines on the surface with a wooden spatula.
- Refer to the instructions for wrapping spring rolls on the packet. Makes 10 spring rolls.
- Heat some vegetable oil in a pan and cook both sides until golden brown.
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