Japanese Crispy Chicken Spring Rolls

Squeeze out all water from 5 soaked dried shiitake mushrooms and shred them; julienne 30g carrot; mince 5g ginger; soak 20g bean noodles in hot water for 3 minutes until softened, then drain thoroughly; julienne 100g boiled bamboo shoots; finely chop 150g chicken thigh into minced meat.

Heat 1 tsp oil in a pan over medium heat, sauté 5g minced ginger until aromatic, then stir-fry 30g julienned carrots and 5 shiitake mushrooms until fragrant; add 150g ground chicken, season with salt and black pepper, and stir-fry until color changes; add 100g bamboo shoots and 20g bean noodles and mix well; add 1 tbsp sake, 1 tbsp mirin, 1 tsp brown sugar, 1 tbsp soy sauce, 1/2 tsp huajiao powder, salt, and 80cc shiitake water, stir well; pour in the starch slurry made from 1 tsp starch and 1 tbsp water to thicken the sauce; drizzle with 1 tsp sesame oil, mix, and turn off the heat.

Pour the cooked spring roll filling into a flat tray, spread it evenly with a spatula, and let it cool completely.

Mix 1 tsp flour and 1 tsp water to make sealing batter; place 1 spring roll sheet with the smooth side down on a cutting board, add about 50g of cooled filling, roll up from bottom to top, fold sides inward, roll tightly, and seal the edge with batter; repeat to wrap all 8 spring rolls.

Pour enough oil into a pot and preheat to 170-180°C (test with chopsticks for small bubbles); slide spring rolls gently into the hot oil, gently turn them with a ladle for even cooking, deep-fry until golden brown and crispy, then remove with tongs, drain excess oil, and place on absorbent paper.