How to make it
6 steps. Take it one step at a time.
Rehydrate the dried shiitake mushrooms
Rehydrate the dried shiitake mushrooms in warm water, then slice them thinly. Soak the glass noodles in hot water until soft, drain, and cut into 5cm (2-inch) pieces.
Heat a small amount of oil
Heat a small amount of oil in a pan over medium heat. Sauté the garlic and ginger until fragrant. Add the pork and cook until it changes color.
Add the shiitake mushrooms, bamboo shoots, cabbage, and glass noodles
Add the shiitake mushrooms, bamboo shoots, cabbage, and glass noodles to the pan. Stir-fry until the vegetables are tender.
Season with soy sauce, oyster sauce, and sugar
Season with soy sauce, oyster sauce, and sugar. Pour in half of the cornstarch slurry to thicken the juices, stir well, then remove from heat and let the mixture cool completely.
Place a spring roll wrapper
Place a spring roll wrapper in a diamond shape. Put a portion of the cooled filling on the lower center. Fold the bottom corner up, then the side corners in, and roll tightly. Seal the top edge with the remaining cornstarch slurry.
Heat oil to 170°C
Heat oil to 170°C (338°F). Deep-fry the spring rolls in batches for 3-4 minutes until they are golden brown and crispy. Drain on a wire rack or paper towels.
4 min
A little kitchen wisdom
Ensure the filling is completely cool before wrapping to prevent the wrappers from tearing. For an extra crispy shell, double-wrap the rolls or fry them twice.
