Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried

Hello everybody, 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. For mine, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. 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 cook that.

This is the spring roll recipe that I often prepare for my family!
I've greatly simplified the recipe.

I used bean sprouts this time, but you can also use cabbage, Chinese cabbage, or bamboo shoots. They are great, too. For 10 spring rolls. Recipe by Run mama

Ingredients and spices that need to be Make ready to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:

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

Instructions to make 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.

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