Name: Chinese Spring Rolls
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 8 ounces finely shredded pork loin (225g); 1/4 teaspoon salt; 1/2 teaspoon sesame oil; 1 teaspoon Shaoxing wine; 1/2 teaspoon cornstarch; 1/4 teaspoon white pepper; 2 tablespoons oil; 1 clove garlic (minced); 10 dried shiitake mushrooms (soaked until softened and thinly sliced); 2 medium carrots (julienned, about 1 cup); 1 cup bamboo shoots (julienned; fresh preferred, but canned is fine too); 1 small napa cabbage (julienned, about 6 cups); 1 tablespoon Shaoxing wine; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon salt (or to taste); White pepper (to taste); 1/4 teaspoon sugar; 2 tablespoons cornstarch (dissolved in 2 tablespoons cold water); 1 package spring roll wrappers (8" squares; this recipe makes about 20 spring rolls); 1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls); Canola oil (or peanut or vegetable oil, for frying); 2 teaspoons sugar; 2 teaspoons hot water; 1 teaspoon Worcestershire sauce; 1 tablespoon soy sauce

Description

Delicious homemade Chinese Spring Rolls filled with seasoned vegetables and pork, wrapped in a crispy pastry.

Ingredients

Scale

8 ounces finely shredded pork loin (225g)
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon Shaoxing wine
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
2 tablespoons oil
1 clove garlic (minced)
10 dried shiitake mushrooms (soaked until softened and thinly sliced)
2 medium carrots (julienned, about 1 cup)
1 cup bamboo shoots (julienned; fresh preferred, but canned is fine too)
1 small napa cabbage (julienned, about 6 cups)
1 tablespoon Shaoxing wine
2 tablespoons light soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt (or to taste)
White pepper (to taste)
1/4 teaspoon sugar
2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)
1 package spring roll wrappers (8" squares; this recipe makes about 20 spring rolls)
1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls)
Canola oil (or peanut or vegetable oil, for frying)
2 teaspoons sugar
2 teaspoons hot water
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce

Instructions

Mix the pork with the marinade ingredients and set aside for about 30 minutes.
Prepare the vegetables.
Brown the pork over high heat in 2 tablespoons of oil, adding the garlic, mushrooms, and carrots. Stir-fry for 30 seconds.
Add the bamboo shoots, napa cabbage, and Shaoxing wine, cooking for another minute.
Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. Optionally add mushroom soaking water for extra flavor.
Simmer for 3 minutes until the cabbage wilts.
Add the cornstarch slurry to thicken, making sure no liquid remains.
Cool the filling in the fridge for at least an hour.
For wrapping, use about two spoonfuls of the filling per wrapper and roll tightly. Seal the edges with cornstarch water.
Fry the rolls in heated oil at 325°F until golden brown.
For the dipping sauce, mix all ingredients in a saucepan, heat until simmering, and serve the spring rolls hot with the sauce.

Notes

Best served hot and crispy with dipping sauce. You can customize the filling with your preferred vegetables or proteins.

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 spring roll
Calories: 180
Sugar: 3g
Sodium: 300mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 7g
Cholesterol: 25mg

Keywords: spring rolls, Chinese appetizer, homemade spring rolls, fried snacks, authentic Chinese cuisine