春巻き｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Soak the wood ear and vermicelli in lukewarm water. Cut the cabbage into julienne and cut the shiitake mushrooms into thin slices. Finely chop the wood ear mushrooms and chop the pork meat. Divide the vermicelli into two equal parts.

Put the lard in a frying pan and heat it over high heat. Add pork meat, sprinkle with salt and pepper, and fry until browned. Add shredded bamboo shoots, cabbage, shiitake mushrooms, wood ear mushrooms, and vermicelli and fry to remove water. Add (A) and entangle the whole. Add (B) that has been combined separately and mix to thicken. Turn off the heat and transfer to a vat to cool.

(C)の材料を混ぜ、のりを作る。春巻きの皮に餡を落とし、皮にのりをつけながら丁寧に包む。

フライパンにサラダ油を入れ、弱めの中火で揚げ焼きにする。バットに上げ、粗熱が取れたら斜めに切り、皿に盛り付けて完成。