Spring Rolls

Name: Spring Rolls
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 16 Spring Roll Wrappers, about 20 cm / 8-inch; 300g Ground Pork; 250g Napa Cabbage, finely shredded; 1 medium Carrots, julienned; 80g Shiitake Mushrooms, finely sliced; fresh or rehydrated dried; 80g Bamboo Shoots, finely sliced; 150g Bean Sprouts, drained; 3 Scallions, finely sliced; 2 cloves of Garlic, minced; 1 tbsp Ginger, minced; 2 tbsp Light Soy Sauce; 1 tbsp Shaoxing Wine; 1 tbsp Oyster Sauce; 1 tsp Sugar; 1/2 tsp Ground White Pepper; 1/2 tsp Salt, to taste; 1 tsp Toasted Sesame Oil; 2 tsp Cornstarch; 2 tbsp Neutral Oil, for stir-frying filling; 1 l Neutral Oil, for deep-frying; about 1 liter; 2 tbsp All-purpose Flour; 3 tbsp Water, mix with flour to a paste; 2 tbsp Chinkiang Black Vinegar; 1 tbsp Light Soy Sauce; 1 tsp Chili Oil, optional, to taste; 1/2 tsp Sugar; 1 clove of Garlic, finely minced

Crisp, golden spring rolls filled with a savory mixture of seasoned pork and tender vegetables make a crowd-pleasing appetizer or snack. Each roll is wrapped in a thin, flaky wrapper and fried until perfectly crunchy, served alongside a tangy, garlicky dipping sauce. This classic recipe balances umami, a touch of sweetness, and warming aromatics for irresistible bites.

Crisp, golden spring rolls filled with a savory mixture of seasoned pork and tender vegetables make a crowd-pleasing appetizer or ... Show more

Traditional Chinese Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

1 hr30 min

Price

1,98 €

Calories

644 kcal

meal prep

low carb

low sugar

kid friendly

Method

Prep the filling

If you're using dried shiitake mushrooms, soak them in hot water until soft, then squeeze them dry and slice them thinly; fresh ones can be sliced straight away. Rinse and dry the napa cabbage and bean sprouts well, then finely shred the cabbage, julienne the carrots, slice the bamboo shoots, and thinly slice the scallion. Mince the garlic and ginger so everything is ready before the wok goes on.

Cook the filling

Heat the neutral oil in a wok or large skillet over medium-high. Add the ground pork and cook, breaking it up, until it loses its pink color and starts to brown at the edges. Stir in the garlic, ginger, and scallion, then add the napa cabbage, carrots, shiitake mushrooms, bamboo shoots, and bean sprouts; keep tossing until the vegetables wilt and most of the moisture has cooked off. Add the light soy sauce, Shaoxing wine, oyster sauce, sugar, ground white pepper, salt, and cornstarch, stirring until the filling looks glossy and cohesive, then finish with toasted sesame oil.

Cool the filling

Spread the filling in a thin layer on a tray or plate and let it cool for 15 minutes. The filling should be completely cool before wrapping, not just warm.

Mix paste and sauce

In one small bowl, whisk the all-purpose flour with the water into a smooth sealing paste. In another bowl, stir together the Chinkiang black vinegar, light soy sauce, chili oil if you want heat, sugar, and minced garlic until the sugar dissolves.

Wrap the rolls

Place a spring roll wrapper on the counter with a corner facing you, and keep the rest covered with a slightly damp towel. Spoon about 2 tablespoons of filling across the lower third, fold the bottom corner over it, tuck in the sides, and roll tightly; brush the last edge with the flour paste to seal. Repeat with the remaining wrappers and filling, setting each roll seam-side down as you go.

Fry until crisp

Pour the remaining neutral oil into a deep pot or wok until it comes several inches up the sides, and heat it to 350° F with a thermometer. Fry the spring rolls seam-side down in batches for 3 minutes, turn them, then fry 2 minutes more until crisp and deep golden. Lift them out with a slotted spoon and drain on a rack or paper towels, then serve hot with the dipping sauce.