きゃべつの春巻き

Recipe No.117

Cabbage Spring Roll

Total Time30 mins
Course: Main course
Keyword: Cabbage, spring roll
Servings: 4 people
Author: Amelie

Ingredients

  • 200 g minced pork/豚ミンチ/免治豬肉
  • 500 g cabbage/キャベツ/卷心菜 shredded
  • 30 g glass noodle/春雨/米絲
  • 500 ml water/水 to soak vermicelli
  • 1 tbsp sesame oil/ごま油/芝麻油
  • 20 pieces spring roll wrapper/はるまきの皮/春卷皮 rice paper maybe used
  • oil/油 for frying

Sesonings

  • 2 tbsp sake/酒/清酒
  • 1 tbsp okonomiyaki sauce/お好みソース/薄餅汁 or oyster sauce
  • 1 tbsp sweet sake/みりん/味醂
  • 1 tsp garlic/にんにく/大蒜 grated
  • 1 tsp ginger/ショウガ/薑/姜 grated
  • 1 tsp chicken soup powder/チキンスープの素/鷄湯粉

Cornstarch Slurry

  • 1 tbsp water/水
  • 1 tbsp potatostarch/片栗粉/番薯澱粉/淀粉

Wrapper Sealer Mixture

  • 1 tbsp water/水
  • 1 tbsp all purpose flour/小麦粉・薄力粉/面粉和薄力面粉

Instructions

  • Rehydrate the vermicelli noodles using hot water according to packaging instruction, drain and cut into easy to eat size.
  • Make the slurry by mixing water and potato starch in a bowl and stir evenly. Set aside.
  • Shred the cabbage.
    If using fresh ginger and garlic, you may grate or minced it finely.
  • Heat oil in a pan and saute garlic and ginger until aromatic.
  • Add ground pork and stir fry until color changes.
  • Add cabbage and stir fry even more. Once cabbage is soft add the vermicelli and seasonings and mix thoroughly.
  • Stir the slurry before adding. Then stir fry until it thickens. Remove from heat and let it cool.
  • Mix water and flour to make a sealer for wrapper.
  • Place a spoonful of the mixture into the ⅓ part of wrapper, and make a roll. Seal the end with the water and flour mixture.
  • Heat appropriate amount of oil in a pan, enough to cover ½ of the rolls.
    *You can still make it crispy and golden brown without deep frying.
  • Fry the spring rolls until becomes golden brown.
    Lay on a frying rack or kitchen paper to drain excess oil.

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