Spring rolls (Chinese spring rolls with bamboo shoots) | Easy recipes at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Rehydrate the vermicelli with hot water.
For bamboo shoots, cut out the middle part with a kitchen knife.
Cut the lower half into small pieces and slice the tip vertically.
Finely chop the hollowed out center.
Remove the stem from the shiitake mushrooms and slice them into thin slices.
Finely chop the green onions.
Add 1 tablespoon of water to each of the cake flour and potato starch of (B) and dissolve.
Combine the seasonings from (A).

Put (C) sesame oil in a frying pan and heat over medium heat.
Add ground meat and sprinkle with salt and pepper.
When the color of the minced meat changes, add green onions, bamboo shoots, and shiitake mushrooms.
When the bamboo shoots are tender and the ground meat is cooked well, add (A) and vermicelli.
Turn off the heat, add the water-soluble potato starch from (B), and mix the whole.
Turn on the heat again and fry for 40 seconds to 1 minute to thicken.

Spread the ingredients of 2 on the vat and let it cool well.
Place the spring rolls with the surface facing down and the ingredients in front.
Wrap it once from the side on which the ingredients are placed, and fold both ends.
Roll toward the back, apply the water-soluble cake flour of (B) to the end of the roll, and roll to the end.
Wrap the rest of the ingredients.

Put the oil of (D) in a frying pan and warm it up to 170 degrees.
Put the end of the spring rolls down, put them in a frying pan, and fry them.
When the whole is fried, remove it from the heat.
Drain the oil for about 3 minutes and complete.