Japanese Harumaki (Spring Rolls)

Ingredients

• 150 g pork (ground or thinly sliced)
• 4 pieces dried shiitake mushrooms (rehydrated and sliced)
• 50 g bamboo shoots (shredded)
• 1/2 cup carrot (julienned)
• 30 g dried harusame glass noodles
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sake
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp chicken bouillon powder
• 1/2 cup water
• 1 tbsp potato starch (dissolved in 1 tbsp water)
• 8 sheets spring roll wrappers
• 2 cups oil for frying
• 1 tbsp flour (mixed with 1 tbspwater to make paste)

Steps

1. Soak the harusame noodles in hot water, drain, and cut into short pieces.
2. Heat sesame oil in a skillet and sauté the pork, shiitake, bamboo shoots, and carrots.
3. Add the soy sauce, oyster sauce, sake, sugar, chicken bouillon, and water, and bring to a simmer.
4. Stir in the potato starch mixture to thicken the sauce, then stir in the noodles. Let the filling cool.
5. Place a portion of the filling on a spring roll wrapper, roll it up, and seal the edge with the flour paste.
6. Deep-fry the spring rolls in hot oil until golden brown and crispy.