Japanese-style spring rolls wrapped in square sheets and filled with a flavorful mixture of ground chicken, mushrooms, and bamboo shoots, fried until crispy and golden.
Prepare all ingredients. Rehydrate the dried shiitake mushrooms in water and reserve the soaking liquid.
2
Finely mince the carrot, shiitake, ginger, and bamboo shoot. Cut the bean noodles into roughly 2cm pieces.
3
Heat oil in a pan and stir-fry the minced ginger until fragrant, then add ground chicken and break it apart.
4
Add the carrot, shiitake, bean noodles, and bamboo shoot. Stir everything together.
5
Season with sake, mirin, sugar, and soy sauce. Pour in the shiitake soaking liquid.
6
Adjust seasoning with huajiao powder, salt, and black pepper to taste. Cook until most of the liquid evaporates.
7
Mix starch with water to form a slurry, stir it into the filling to thicken, then let cool completely.
8
Mix flour and water into a paste for sealing. Place a small amount of filling on each corner of the spring roll wrapper, roll tightly, and seal with the flour paste.
9
Deep-fry the spring rolls in medium-temperature oil until golden brown and crispy.
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