For a more detailed description with step by step photos, please visit: http://sumokitchen.com/JapaneseRecipes/spring-rolls/.
If you are using dry shiitake, soak them at least 30 minutes in water to return them to fresh state. Boil the bamboo shoots for 1 minute, then drain to get rid of the smell. Chop the meat, shiitake, bamboo shoots and leek thinly.Add a little oil to the pan and fry the meat until it changes colour. Then add the chopped ingredients from step one, stirring, add a pinch of salt and pepper and the sugar. Add the soy sauce and sesame oil. In a separate bowl, add 2tbs potato starch to 2tbs water (make sure it’s cold water!) and mix. Then add to the frying pan, mix and heat through until sticky. Leave to cool – if you have time, place in the fridge. When you deep fry the rolls, they’s less chance of them exploding if the insides are cold.Mix 1tbs flour and 1tbs water well to create a glue. Then add a small portion of the meat mix to a sheet of the spring roll paper, which should be lying at an angle, like a diamond. Then follow the folding steps as above, using the glue on the tip of your finger to seal it at the final stage.Heat oil to roughly 180 degrees and start frying the rolls carefully until golden. Then lay out on kitchen paper to let the oil soak up before serving. If you have spring rolls sheets left over, you can add tuna, ham, cheese or any other filling. Another idea is to cut up the sheets thinly, then deep fry them and put in salads to give some crunch.
If you’d like dipping sauce, I recommend 1part rice vinegar with 1 part soy sauce or just black vinegar on its own.