π About This Recipe
Experience the quintessential crunch of a perfectly fried Chinese spring roll, a staple of Lunar New Year celebrations symbolizing wealth and gold bars. These rolls feature a delicate, shatteringly crisp exterior that gives way to a savory, umami-rich filling of tender pork, crisp cabbage, and earthy shiitake mushrooms. Balanced with a hint of toasted sesame and ginger, they are the ultimate crowd-pleasing appetizer for any festive gathering.
π₯ Ingredients
The Filling
- 1/2 lb Ground Pork (can substitute with ground chicken or finely chopped shrimp)
- 3 cups Napa Cabbage (shredded into very thin ribbons)
- 1 cup Carrots (julienned or shredded)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated in hot water and finely sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 3 stalks Green Onions (finely chopped)
Seasoning & Slurry
- 1.5 tablespoons Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Shaoxing Wine (dry sherry is a good substitute)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 2 teaspoons Cornstarch (for the filling)
- 1 tablespoon Cornstarch (mixed with 1 tbsp water for the 'glue' slurry)
Assembly & Frying
- 20-25 sheets Spring Roll Wrappers (usually found in the freezer section; thaw before use)
- 4-5 cups Vegetable Oil (for deep frying; use high-smoke point oil like peanut or canola)
π¨βπ³ Instructions
-
1
Prepare the mushrooms by soaking them in hot water for 20 minutes until soft. Squeeze out excess water, remove the stems, and slice the caps into very thin strips.
-
2
In a large wok or skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground pork, breaking it apart with a spatula until it is browned and cooked through.
-
3
Add the garlic, ginger, and shiitake mushrooms to the pork. Stir-fry for 1-2 minutes until fragrant.
-
4
Toss in the shredded cabbage and carrots. Stir-fry for 3-4 minutes until the vegetables have wilted and any excess moisture has evaporated. This is crucial to prevent soggy rolls.
-
5
Add the soy sauce, oyster sauce, Shaoxing wine, sesame oil, and white pepper. Sprinkle the 2 teaspoons of cornstarch over the mixture and stir well; this binds the juices together.
-
6
Fold in the chopped green onions, then remove the mixture from the heat. Spread the filling on a large baking sheet and let it cool completely. Never wrap with hot filling!
-
7
Prepare your 'glue' by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl.
-
8
Peel one spring roll wrapper and place it on a clean surface in a diamond shape (one corner pointing toward you). Keep the remaining wrappers covered with a damp cloth.
-
9
Place about 2 tablespoons of the cooled filling on the lower third of the wrapper. Shape it into a small log.
-
10
Fold the bottom corner over the filling and tuck it under tightly. Fold in the left and right sides toward the center, forming an envelope shape.
-
11
Roll upward tightly until only a small triangle remains at the top. Dab a bit of the cornstarch slurry on the top edge and finish rolling to seal it shut.
-
12
Heat 2-3 inches of oil in a heavy-bottomed pot or wok to 350Β°F (175Β°C).
-
13
Fry the spring rolls in batches of 4-5. Do not overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are an even, deep golden brown.
-
14
Remove with a slotted spoon and drain on a wire rack (rather than paper towels) to maintain maximum crispness.
-
15
Serve immediately while hot and crackling with your favorite dipping sauce.
π‘ Chef's Tips
Cool the filling completely before wrapping to prevent the steam from making the pastry soggy. Wrap the rolls tightly to ensure no oil seeps inside, but don't pull so hard that the delicate wrapper tears. Keep your unused wrappers under a damp paper towel at all times; they dry out and crack within minutes of exposure to air. Use a wire cooling rack for draining instead of paper towels to allow air to circulate, keeping the bottom of the rolls crispy. For an extra-crispy shell, you can double-fry them: fry once until pale gold, let rest, then flash-fry at 375Β°F for 1 minute before serving.
π½οΈ Serving Suggestions
Serve with a classic Sweet and Sour sauce or a Spicy Hot Mustard for a traditional kick. Pair with a chilled Jasmine tea or a crisp, light lager to cut through the richness of the fried pastry. Place on a platter garnished with fresh cilantro sprigs and sliced red chilies for a vibrant presentation. Accompany with a side of pickled daikon and carrots to provide a refreshing, acidic contrast to the savory filling.