Spring Rolls

Steps

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1. 1
   Soak the glass noodles in hot water for 2–3 minutes until softened, then drain.
   ▶ ≈2:03
2. 2
   Slice the onion thinly; julienne the carrot and shiitake mushroom; finely chop the pork into small pieces.
   ▶ ≈2:30
3. 3
   Heat sesame oil in a frying pan, add the pork with a sprinkle of pepper, then add the onion, carrot, shiitake mushroom, and minced garlic, and stir-fry together.
   ▶ ≈4:09
4. 4
   Add the softened glass noodles and mix well.
   ▶ ≈6:05
5. 5
   Add sugar, chicken stock powder, soy sauce, and oyster sauce; stir-fry for about 1 minute to blend the flavors.
   ▶ ≈5:05
6. 6
   Mix potato starch with 70 ml of water to make a slurry.
   ▶ ≈5:20
7. 7
   Turn off the heat, pour in the starch slurry and mix quickly, then turn the heat back on and stir for about 1 minute until the starch is fully cooked.
   ▶ ≈5:35
8. 8
   Spread the cooked filling on a plate, cover with plastic wrap, and let cool completely.
   ▶ ≈6:44
9. 9
   Mix cake flour with 1/2 tablespoon of water to make a paste for sealing the spring roll wrappers.
   ▶ ≈7:23
10. 10
    Divide the cooled filling into 10 equal portions. Place the wrapper with the rough side facing in and the smooth side out, add filling, fold in the sides, roll up, then brush the seam with the flour paste and seal firmly.
    ▶ ≈7:42
11. 11
    Pour about 1–2 cm of oil into a pan and heat to 170°C (test with a chopstick; if fine bubbles appear around it, the temperature is right). Fry 5 spring rolls at a time until golden brown on all sides, about 3–4 minutes total, flipping to ensure even cooking.
    ▶ ≈9:14
12. 12
    Remove the fried spring rolls and drain on a wire rack or paper towels for about 3 minutes before serving.
    ▶ ≈10:38