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

Hey everyone, I hope you’re having an amazing 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 will make it a little bit unique. This will be really delicious.

Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried:
  1. Make ready Ground pork or pork and beef blend
  2. Take pack Bean sprouts
  3. Make ready Thin cellophane noodles
  4. Prepare Spring roll wrappers
  5. Take Salt and pepper
  6. Take Seasoning
  7. Get 〇 Water
  8. Get 〇 Cooking sake
  9. Make ready 〇 Chicken stock granules
  10. Prepare 〇 Oyster sauce
  11. Get 〇 Soy sauce
  12. Prepare 〇 Sugar
  13. Prepare 〇 Grated ginger
  14. Take 〇 Katakuriko
  15. Make ready 〇 Sesame oil
  16. Prepare ★ Vegetable oil
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.

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