Spring rolls are called harumaki in Japanese.
Ingredients:
- 1/4 pound ground pork
- 1 cup bean sprouts
- 1/2 cup boiled strips of bamboo shoots
- 4-5 dried shiitake mushrooms
- 1 oz. harusame (bean starch noodles) or cellophane noodle
- 1 tsp grated ginger
- 2 tbsps vegetable oil
- 1 tbsp cornstarch
- 2/3 cup chicken soup
- 1 1/2 tbsps soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 2 tbsps sake rice wine
- mixture of 1 tbsp water and 1 tbsp cornstarch
- 10 egg roll wrappers
- mixture of 1 tsp flour and 1 tbsp water
- vegetable oil of frying
Preparation:
Soak dried shiitake mushrooms in water for 30 min. to soften. Sprinkle cornstarch over pork meat and stir the meat. Boil starch nooldes (harusame) in a pan for a min. and drain. Cut the noodles into 3-inch length. Cut shiitake into thin strips. Heat oil in a frying pan and add ginger and saute. Add pork meat in the pan and saute well. Further, add shiitake and bean sprout and saute. Add chicken soup, sugar, soy sauce, sesame oil, and sake in the pan. Add starch noodles in the pan and simmer. When it boils, add mixture of water and cornstarch and stir well. Place the filling into a bowl and cool. Put 1-2 tbsps of filling on an egg roll wrapper. Fold one side over the filling to cover. Further, fold both sides of the wrapper over and roll to the edge. Seal the edge with the mixture of flour and water. Heat oil in a deep pan and fry spring rolls in 360 F until it's brown.Makes 4 servings
