Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy spring rolls with bean sprouts and cellophane noodles - not deep fried. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have easy spring rolls with bean sprouts and cellophane noodles - not deep fried using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:

1. Take 350 grams Ground pork or pork and beef blend
2. Prepare 1 pack Bean sprouts
3. Make ready 80 grams Thin cellophane noodles
4. Get 10 Spring roll wrappers
5. Make ready 1 dash Salt and pepper
6. Take Seasoning
7. Prepare 80 ml 〇 Water
8. Prepare 50 ml 〇 Cooking sake
9. Get 2 tsp 〇 Chicken stock granules
10. Get 1 tbsp 〇 Oyster sauce
11. Take 1 tbsp 〇 Soy sauce
12. Get 2 tsp 〇 Sugar
13. Take 1 tsp 〇 Grated ginger
14. Get 1 tbsp 〇 Katakuriko
15. Make ready 1 tsp 〇 Sesame oil
16. Make ready 1 ★ Vegetable oil

Wrap the roll by folding up the bottom of the wrapper over the filling, then fold in the sides. Combine all ingredients except wraps and oil in a bowl. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap. Fold sides in, then begin rolling spring roll at the mixture side.

Instructions to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:

1. 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.
2. Stir-fry the meat in a pan without oil. Season with salt and pepper.
3. Add the bean sprouts and cook over high heat until softened.
4. Add the noodles. Stir-fry to mix well.
5. 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.
6. Transfer the mixture to a tray and allow to cool. Divide into 10 portions. I made lines on the surface with a wooden spatula.
7. Refer to the instructions for wrapping spring rolls on the packet. Makes 10 spring rolls.
8. Heat some vegetable oil in a pan and cook both sides until golden brown.

On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap. Fold sides in, then begin rolling spring roll at the mixture side. Seal roll by moistening edge with water. Now combine the ground chicken, shredded cabbage, bean threads, shredded carrot, sauteed vegetables, salt, and pepper. Fresh spring rolls generally contain cooked and chilled seafood, such as shrimp or imitation crabmeat, cellophane noodles, which are thin, clear noodles made out of bean starch, lettuce leaves, shredded carrots and fresh herbs, such as mint and cilantro.

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