📝 About This Recipe
These spring rolls are a masterclass in texture, featuring a shatteringly crisp, paper-thin shell that gives way to a savory, aromatic medley of tender pork and crisp vegetables. Inspired by traditional Cantonese dim sum, the secret lies in the balance of umami-rich seasonings and a dry filling that prevents sogginess. Whether served as a celebratory appetizer or a decadent snack, these golden batons offer a perfect symphony of crunch and ginger-scented warmth.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (can substitute with ground chicken or shrimp)
- 3 cups Napa Cabbage (shredded very finely)
- 1 cup Carrots (julienned into matchsticks)
- 4-5 pieces Shiitake Mushrooms (dried and rehydrated, then thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 3 stalks Green Onions (finely chopped)
- 1 bundle Bean Thread Vermicelli (soaked in hot water and chopped into 2-inch lengths)
Seasoning & Assembly
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Oyster Sauce (adds deep umami)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (for a subtle heat)
- 25 pieces Spring Roll Wrappers (8x8 inch square, thawed)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a 'glue')
- 1 quart Vegetable Oil (for deep frying)
Sweet Chili Dipping Sauce
- 1/4 cup Rice Vinegar
- 1/3 cup Granulated Sugar
- 1 tablespoon Sambal Oelek (chili paste)
- 1 clove Garlic (minced)
👨🍳 Instructions
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1
Prepare the filling by heating a tablespoon of oil in a large wok or skillet over high heat. Add the ground pork and cook until browned, breaking it into small crumbles.
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2
Add the minced garlic and grated ginger to the pork, sautéing for 30 seconds until fragrant.
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3
Toss in the shredded cabbage, carrots, and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables have softened and any excess moisture has evaporated. This 'dry' filling is crucial for crunch.
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4
Stir in the chopped vermicelli noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Mix thoroughly and cook for another minute.
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5
Remove the filling from the heat and stir in the green onions. Spread the mixture onto a large baking sheet to cool completely. Do not wrap while warm, or the steam will tear the pastry.
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6
While the filling cools, make the sauce by simmering the vinegar, sugar, chili paste, and garlic in a small saucepan for 5 minutes until slightly thickened. Set aside.
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7
Peel one spring roll wrapper off the stack and place it on a clean surface in a diamond shape (point facing you). Keep the remaining wrappers under a damp cloth.
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8
Place 2 tablespoons of the cooled filling on the lower third of the wrapper. Shape it into a neat log about 4 inches long.
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9
Fold the bottom corner over the filling and tuck it under tightly. Fold in the left and right sides toward the center, creating an envelope shape.
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10
Roll upward tightly. Before reaching the top corner, brush a little cornstarch slurry on the edges to seal the roll completely.
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11
Heat 2-3 inches of oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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12
Carefully slide 4-5 spring rolls into the hot oil. Fry for 4-6 minutes, turning occasionally, until they are an even, deep golden brown.
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13
Remove with a slotted spoon and drain on a wire rack (not paper towels) to maintain maximum crispness. Repeat with the remaining rolls.
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14
Let the rolls rest for 2 minutes before serving to allow the interior heat to finish the noodles' texture.
💡 Chef's Tips
Always cool your filling completely; a warm filling creates steam that makes the wrapper soggy and prone to bursting. Keep your wrappers covered with a damp towel at all times to prevent them from becoming brittle and cracking. Use a wire rack for draining instead of paper towels to allow air to circulate around the rolls, keeping them crunchy. If the oil is too hot, the outside will burn before the inside is hot; if too cool, the rolls will absorb too much grease. To freeze, place uncooked rolls on a tray in the freezer until solid, then transfer to a bag; fry directly from frozen for an extra 2 minutes.
🍽️ Serving Suggestions
Serve hot with the homemade Sweet Chili Sauce or a side of hot Chinese mustard. Pair with a chilled Jasmine green tea or a crisp lager to cut through the richness. Arrange on a platter with fresh lettuce leaves and mint for a refreshing wrap-style experience. Serve as an accompaniment to a bowl of hot and sour soup or egg drop soup. Add a side of pickled daikon and carrots for a bright, acidic contrast.