How To Make Spring Roll with Bamboo

I will show you how to make spring rolls today.

Who doesn't like spring rolls?
From the adults to kids like them a lot, I think. There are many variety of fillings in them. You can use your favorite meats, sea foods and vegetables for wrapping. But they should be light, crispy and smooth inside them. 
We have to keep it in our mindｓ before we start cooking.

It's the season for young bamboos to come up here. 
I got many bamboos from my husband's parents, boiled them with water and rice bran.  I decided to cook spring rolls with the bamboos yesterday. 
And I selected minced pork, a pack of bean-starch vermicelli, and Hokkaido wild green onion from my refrigerator, too.

Japanese Bamboo (Before and after boiled)

My chihuahua dog came to me to get some foods, so I gave a sliced of just boiled bamboo.

He loves it and asked for me again and again, which made me want to try it.

Then, how sweet it was!! 

I was surprised at the sweetness and the fact that a dog loves bamboo...

1, To make the fillings.

This is bean-starch vermicelli. If you don't get it, you don't have to use it.
You have to steep it into water for a while until it becomes soft.
And cut it into 4-5cm length in advance.

Cut all ingredients very thinly into the size of matchsticks with a knife.
First of all, fry minced pork and remove it on a plate. Stir-fry garlic and ginger first and the other vegetables next. put the pork back, add the seasonings into the mixture and stir together well. And place the filling in a tray to cool it down. 
If there are extra liquid or juice of the fillings, get rid of it.

"seasonings"
salt and pepper, oyster sauce or soy sauce. ( You can arrange and add what you have at home.)

2, Wrapping

You have to check a spring roll wrapper before doing, because it has both sides, smoother and a less smoother ones. A smoother side is outside of a spring roll you can see in eating.
So you put some( not too much, small amount of them)  of the fillings on the less smoother side and wrap it. On the end of wrapping, you paint a little of the liquid with cornstarch and water with your finger like as enclosing an envelope with a glue or water.

3, Deep-fry

Don't over deep-fried, because the insides of spring rolls are already cooked.
You can take them out when they become brown, we say "the color of a fox" in Japanese.
The temperature of oil is probably from 170 to 180  degrees.

We eat spring rolls with mustard and "ponzu", or one of Japanese seasonings with soy sauce and vinegar.
Enjoy your own spring rolls at home!!


昨日、旦那さんの両親からタケノコをいっぱい頂いたので、ご近所さんにお裾分けをした後に、春巻きを作りました。

料理を始める前に、糠でタケノコを湯がきました。うちのチワワのペロちゃんは、私が料理を始めると何かおこぼれをを貰おうといっつも足元にやって来ます。

そこでその湯がきたてのタケノコのスライスをあげてみました。
じゃあ、それがとても気に入った様子で、何度ももっと頂戴とせがんで来ました。そんなにせがむもんだから、どんだけ美味しいんや？と味見をしてみると…。
まあ、甘いこと！！
そのタケノコの甘さにビックリ、そしてタケノコを喜んで食べる犬にもビックリ！
犬ってタケノコって食べるん？？

先日作った餃子はかなり手間暇がかかったけれど、春巻きって簡単に出来て、なお且つ、アルコールにも合って、大人も子供も大好きな料理なので、見る見る無くなっていくので、作り甲斐があります。

昨日は３０本、作りました。
息子は友達と外食して来たので、昨日の晩御飯は４人でした。
でも、翌日の子どもたちのお弁当用に少し残っただけで、ほぼ３０本を完食～～～
揚げたてって本当に美味しいですね～