Chinese · Starter · Medium
Spring Rolls
Golden crackling rolls stuffed with pork, shrimp, cabbage, and mushrooms. The crunch you can hear across the room.
The whole recipe in 60 seconds
Spring Rolls, in 5 ideas
- Cool filling is essential, hot filling steams the wrapper and makes it tear
- Roll tightly with no air pockets for the crispiest result
- Seal the edge well or the roll unravels dramatically in the oil
- A wire rack keeps every side crisp, unlike a paper towel lined plate
- These freeze beautifully before frying for make ahead appetizers
What you need
Ingredients
- 12 spring roll wrappers
- 1/2 lb ground pork
- 1/2 cup shrimp, chopped
- 2 cups shredded cabbage
- 1/2 cup shiitake mushrooms, diced
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)
- Vegetable oil for frying, plus sweet chili sauce for serving
How to make it
Directions
- Cook the pork in a hot wok 4 minutes until browned. Add shrimp, cabbage, mushrooms, and carrot and stir fry 3 minutes.
- Season with soy sauce, oyster sauce, and sesame oil. Cool the filling completely.
- Place 2 tablespoons of filling on each wrapper, fold the sides in, and roll tightly, sealing the edge with the cornstarch paste.
- Fry in 350F oil 3 to 4 minutes until deep golden and crisp. Drain on a wire rack.
- Serve hot with sweet chili sauce.
Money saver. Spring roll wrappers are inexpensive and one pack makes a big batch. Freeze uncooked rolls for party ready appetizers.