春巻き（白菜の春巻き）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Wash the dried shiitake mushrooms with water (not listed) and place them in a bowl.
Add water (for dried shiitake mushrooms) and cover with plastic wrap.

Cut off the root of the Chinese cabbage, cut into 5mm-wide pieces, and place in a colander.
Rinse with water in a colander (not listed) and remove moisture with kitchen paper.
Slice the green onion diagonally.
Peel the carrots and cut them into thin pieces.
Drain the water from the dried shiitake mushrooms and cut them into thin pieces.
Cut the pork into thin strips and season with salt and pepper.

Put potato starch in a bowl, add water (for water-soluble potato starch) and mix well to dissolve.

Put the soft flour in a bowl, add water (for water-soluble soft flour) and mix well to dissolve.

Heat salad oil (not listed in ingredients) in a frying pan.
Warm the frying pan over medium heat for 30 seconds.
Add the shredded pork from step 2 and stir-fry, breaking it up with chopsticks.
Add the carrots and Chinese cabbage from Step 2 and stir-fry.
When the pork strips are cooked through, add green onions and dried shiitake mushrooms and stir-fry.
Add salt and pepper.
Add 50ml of the dried shiitake mushroom juice from step 1.
Add (A) and stir-fry.
Stir well until the water evaporates and turn off the heat.
Add 3 and mix well.
Turn on the heat to medium and stir-fry for 1 minute.
Take out into a vat and remove from heat.

Divide 5 into 10 equal parts on a bat.
Place step 5 on the front of the spring roll wrapper and roll from the edge.
At the end of the roll, apply water-soluble flour and stick it on.
Do the same for the remaining 9 pieces.

Add 1 to 1.5 cm of oil from the bottom of the frying pan and heat it to 170 degrees.
Add Step 6 and fry for about 3 minutes on both sides.
Put it in a vat and drain the oil.
Complete by serving in a bowl.