📝 About This Recipe
These quintessential Cantonese-style spring rolls feature a shatteringly crisp, golden-brown shell that gives way to a vibrant, savory medley of julienned vegetables and aromatic ginger. Inspired by the traditional 'Spring Festival' feasts, our version balances the earthy crunch of wood ear mushrooms with the natural sweetness of shredded cabbage and carrots. Perfectly light yet satisfying, they are a masterclass in texture and the ultimate crowd-pleasing appetizer for any gathering.
🥗 Ingredients
The Filling
- 3 cups Napa cabbage (finely shredded)
- 1 cup Carrots (julienned into matchsticks)
- 1/4 cup Dried wood ear mushrooms (rehydrated and thinly sliced)
- 1/2 cup Bamboo shoots (canned, rinsed and julienned)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 3 pieces Scallions (finely chopped)
- 4-5 pieces Shiitake mushrooms (fresh, stems removed and sliced thin)
Seasoning & Assembly
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce (or vegetarian stir-fry sauce)
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon White pepper (ground)
- 24 sheets Spring roll wrappers (8-inch square, thawed if frozen)
- 1 tablespoon Cornstarch (mixed with 2 tbsp water to create a slurry)
- 1 quart Vegetable oil (for deep frying)
Sweet Chili Dipping Sauce
- 1/2 cup Rice vinegar
- 1/2 cup Granulated sugar
- 1 tablespoon Sambal Oelek (chili paste)
👨🍳 Instructions
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1
Prepare the filling by heating 1 tablespoon of oil in a large wok or skillet over high heat.
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2
Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
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3
Toss in the cabbage, carrots, bamboo shoots, and both types of mushrooms. Stir-fry for 3-4 minutes until the vegetables have softened and any excess moisture has evaporated.
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4
Stir in the soy sauce, oyster sauce, white pepper, and chopped scallions. Drizzle with sesame oil, toss well, and remove from heat.
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5
CRITICAL STEP: Spread the filling on a large baking sheet and let it cool completely. If the filling is hot or wet, it will tear the wrappers.
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6
While filling cools, make the sauce by simmering vinegar, sugar, and chili paste 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 (one corner pointing toward you).
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8
Place about 2 tablespoons of the cooled filling on the lower third of the wrapper. Shape it into a log.
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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 like an envelope.
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10
Roll upward tightly, leaving the top corner exposed. Dab a small amount of the cornstarch slurry on the top corner and finish rolling to seal.
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11
Repeat with remaining wrappers, keeping the finished rolls covered with a damp cloth to prevent drying.
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12
Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C).
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13
Carefully slide 4-5 rolls into the oil. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy.
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14
Drain the rolls on a wire rack or paper towels. Let them rest for 2 minutes before serving to ensure the interior isn't too hot.
💡 Chef's Tips
Always ensure your filling is as dry as possible; if it's too juicy, strain it before rolling to prevent soggy skins. Keep your unused wrappers under a damp paper towel while working to prevent them from becoming brittle. Don't overcrowd the frying pot, as this drops the oil temperature and leads to greasy, oily spring rolls. For a protein boost, add 1/2 cup of ground pork or finely minced shrimp to the stir-fry step. To test if the oil is ready without a thermometer, dip a wooden chopstick in; if bubbles form rapidly around it, you're ready to fry.
🍽️ Serving Suggestions
Serve hot with the homemade Sweet Chili Sauce or a side of Hot Mustard. Pair with a crisp Jasmine Green Tea or a cold Tsingtao beer to cut through the richness. Arrange on a platter with fresh mint leaves and lettuce cups for wrapping, Vietnamese-style. Serve alongside a bowl of hot and sour soup for a complete 'dim sum' experience at home.