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Spring Rolls with Japchae Filling

成本 $15, 保存 $10

來源: Recommended by CookPal

  • 30 Min
  • 4 份量
  • $15

食材

  • Wrapper

    • 8 spring roll wrappers

  • Meat

    • 150g sliced beef

  • Vegetables

    • 🥕 30g julienned carrot
    • 60g julienned bell peppers

  • Noodles

    • 40g glass noodles

  • Seasoning

    • 🧄 1/2 tsp grated garlic
    • 1/2 tsp grated ginger
    • 1 tsp sesame oil
    • sufficient salad oil for frying

  • Sauce

    • 1 tbsp sake
    • 🧂 1 tsp sugar
    • 1 tbsp soy sauce
    • 1 tbsp gochujang
    • 100ml water

  • Thickener

    • 1 tbsp cornstarch
    • 1 tbsp water

  • Sealing Paste

    • 1 tbsp flour
    • 1 tbsp water

步驟

1

Soak glass noodles in hot water until softened, drain, and cut into 4cm lengths. Mix the sauce ingredients (sake, sugar, soy sauce, gochujang, water) in a bowl.

2

Julienne the carrot and bell peppers. Slice the beef into thin strips.

3

Heat sesame oil in a pan over medium heat. Add beef, garlic, and ginger, and stir-fry until the beef changes color. Add carrot and bell peppers, stir-fry until coated with oil.

4

Add the sauce mixture and glass noodles to the pan. Stir and simmer for 2–3 minutes. Add cornstarch slurry and mix until thickened. Let the filling cool.

5

Place a spring roll wrapper diagonally, add 1/8 of the filling near the bottom corner, and roll tightly. Seal the edge with flour paste. Repeat for all wrappers.

6

Heat 2cm of salad oil in a pan to 170°C. Fry the spring rolls seam-side down for 2 minutes, then flip and fry until golden brown, about 2–3 minutes.

營養成分

每份

🔥

350

卡路里

  • 15g
    蛋白質
  • 30g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Serve with a dipping sauce like soy sauce or sweet chili for added flavor.Prepare the filling ahead of time for quicker assembly.Ensure the oil temperature is consistent to avoid soggy spring rolls.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。