📝 About This Recipe
Symbolizing bars of gold to welcome wealth and good fortune, these crispy spring rolls are a quintessential Lunar New Year delicacy. Each bite features a shatteringly crisp exterior that gives way to a savory, umami-rich filling of tender pork, crunchy cabbage, and earthy shiitake mushrooms. Perfectly balanced and festive, they represent the 'spring' in the festival and bring a burst of joy to any celebration table.
🥗 Ingredients
The Filling
- 1/2 pound Ground pork (can substitute with ground chicken or shrimp)
- 3 cups Napa cabbage (finely shredded)
- 1 cup Carrots (julienned into matchsticks)
- 4-5 pieces Dried shiitake mushrooms (soaked in hot water, stems removed, and thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 stalks Green onions (finely chopped)
Seasoning & Assembly
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Cornstarch (dissolved in 1 tablespoon water for 'glue')
- 24 pieces Spring roll wrappers (8x8 inch square, thawed if frozen)
- 3-4 cups Vegetable oil (for deep frying)
Dipping Sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Chili oil (optional for heat)
👨🍳 Instructions
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1
Prepare the mushrooms by soaking them in hot water for 20 minutes until soft. Squeeze out excess water, remove stems, and slice the caps into very thin strips.
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2
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
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3
Add the ground pork to the wok. Break it apart with a spatula and cook until it is no longer pink.
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4
Toss in the shredded cabbage, carrots, and shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables have softened and any liquid released has evaporated.
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5
Stir in the soy sauce, oyster sauce, and sesame oil. Mix well to ensure the filling is evenly seasoned. Stir in the green onions.
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6
Spread the filling onto a large baking sheet to cool completely. This is crucial; a hot filling will steam the wrapper and make it soggy.
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7
Once cooled, place one spring roll wrapper on a clean surface in a diamond shape. Keep the remaining wrappers covered with a damp cloth to prevent drying.
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8
Place about 2 tablespoons of filling on the lower third of the wrapper. Shape it into a small log.
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9
Fold the bottom corner over the filling, then fold in the left and right sides tightly. Roll upward until only a small triangle remains at the top.
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10
Dab a small amount of the cornstarch 'glue' on the top corner and finish rolling to seal it shut.
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11
Heat 3 inches of oil in a heavy-bottomed pot to 350°F (175°C).
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12
Carefully slide 4-5 spring rolls into the hot oil. Fry for 3-5 minutes, turning occasionally, until they reach a deep golden brown color.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining rolls.
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14
Whisk the dipping sauce ingredients together in a small bowl and serve immediately while the rolls are piping hot.
💡 Chef's Tips
Ensure the filling is as dry as possible; excess moisture is the enemy of a crispy spring roll. Cool the filling completely before wrapping to prevent the pastry from tearing. Don't overfill the wrappers, or they may burst during the frying process. Maintain the oil temperature at 350°F; if it's too low, the rolls will be greasy; if too high, they will burn before the inside is hot. To make them vegetarian, replace pork with extra mushrooms and firm tofu strips, and use vegetarian mushroom sauce instead of oyster sauce.
🍽️ Serving Suggestions
Serve alongside a pot of hot Jasmine or Oolong tea to cleanse the palate. Pair with a side of pickled radish and carrots for a bright, acidic contrast. Arrange on a platter with fresh lettuce leaves and mint for wrapping, Vietnamese-style. Serve as an appetizer before a main course of Longevity Noodles for a complete Lunar New Year feast.