Spring Roll – Basic

This is Chinese cuisine but arranged to Japanese taste. Sheets for spring rolls made from rice powder are available in Japan to cook gluten-free. There are many recipes for spring rolls and this is a basic one.

Ingredients
Sheets for spring roll　　　10 sheets
Pork　　　　　　　　　　200g
<seasonings for pork>
Sake　　　　　　　　　　15㏄
Soya-bean sauce　　　　　15㏄
Ginger　　　　　　　　　5cc (grate and use only juice)
Starch　　　　　　　　　5㏄

Oil　　　　　　　　　　　30㏄
Boiled bamboo shoot　　　70㏄　
Bean sprout　　　　　　　100g
Shiitake mushrooms　　　　4pcs
Chinese chives　　　　　　70g
Salt　　　　　　　　　　　1/2 tbs
Soya-bean sauce　　　　　15㏄
Sake　　　　　　　　　　15㏄
Dissolved starch　　　　　starch 15cc + water 45cc

Starch and water　　　　　starch 15cc + water 5-10cc

How to cook
1. Slice pork with about 5mm thickness. Marinate with <seasonings for pork> and leave it for 30 minutes.
2. Cut Chinese chives into 3cm length. Slice shiitake mushrooms. Cut bamboo shoots into thin sticks.
3. Heat oil in a pan. Cook bean sprouts and pork.
4. Add Chinese chives, shiitake mushrooms, and bamboo shoots.
5. After foods are all cooked, add salt, soya-bean sauce, and sake. Cook for a while.
6. Add dissolved starch. Stop heating when liquid is gone. Let them cool.
7. Separate sheets one by one. Prepare starch + water, make thick dissolved starch.
8. Place cooked pork and vegetables on a spring roll sheet. Wrap. Put thick dissolved starch at the edge of the sheets to work as adhesives.
9. Deep fry spring rolls at 180C of oil.