春巻き（豚肉と野菜の春巻き）｜クキパパ料理教室さんのレシピ書き起こし

Wash the cabbage, shred it and place in a bowl.
Shred the bamboo shoots, shiitake mushrooms, and wood ear mushrooms and add to the bowl of cabbage.
Dice the ginger into thin strips.
Cut the pork into thin strips and season with salt.
Soak the vermicelli in water and cut it in half.

ボウルに(A)を入れて混ぜる。

フライパンにごま油を引いて温める。
豚肉を加えて軽く炒める。
半分ほど火が通ったら生姜を半量加えて炒め合わせる。
2のボウルに加える。

Heat sesame oil in the same frying pan, add shiitake mushrooms, bamboo shoots, and wood ear mushrooms, and stir fry lightly.
Add cabbage and stir fry.
Stir-fry until lightly combined, then add only the soup from step 3.
After lightly simmering, add the vermicelli and the pork from step 3 and simmer.
Add (B) to a bowl and mix to make water-dissolved potato starch.
Add the water-dissolved potato starch to the frying pan to thicken.
Add the remaining ginger and mix.
Transfer to a tray, cover with plastic wrap, and let cool.

Peel off the spring roll skin.
Divide 4 into 10 equal parts and place one of them into a spring roll wrapper and wrap it up.
Seal the end of the roll with the glue mixed with (C).
Wrap the remaining 4 in spring roll wrappers in the same way.

フライパンに揚げ油を入れて中火で160℃に温める。
5を並べる。
片面に揚げ色がついたら裏返して両面に揚げ色がつくまで揚げる。
揚げ上がったら網の上に取り出して油を切る。

食べやすい大きさに切り分けて完成。