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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, easy spring rolls with bean sprouts and cellophane noodles - not deep fried. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Easy Spring Rolls with Bean Sprouts and Cellophane Noodles - Not Deep Fried is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. 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 begin with this particular recipe, we must first 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 can achieve 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. Make ready pack Bean sprouts
  3. Take Thin cellophane noodles
  4. Take Spring roll wrappers
  5. Prepare Salt and pepper
  6. Get Seasoning
  7. Take 〇 Water
  8. Make ready 〇 Cooking sake
  9. Take 〇 Chicken stock granules
  10. Get 〇 Oyster sauce
  11. Get 〇 Soy sauce
  12. Take 〇 Sugar
  13. Get 〇 Grated ginger
  14. Get 〇 Katakuriko
  15. Take 〇 Sesame oil
  16. Make ready ★ 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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