Chinese Spring Rolls
Crispy fried rolls filled with pork, cabbage, shiitake mushroom, and glass noodles, served with a sweet chilli dipping sauce, a Chinese New Year classic loved worldwide.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 6 dried shiitake mushrooms 20 minutes, remove stems, dice finely. Soak 50g glass noodles in hot water 5 minutes, drain, chop roughly. Shred 200g napa cabbage, julienne 1 small carrot, mince 2 garlic cloves, grate 1 tsp ginger. Mix cornstarch with 2 tbsp water for sealing paste.
Saute
Heat 2 tsp oil in a wok over high heat. Add 240g pork mince, stir-fry 3–4 minutes until cooked through. Add garlic, ginger, cabbage, shiitake, carrot, glass noodles; toss 2–3 minutes until wilted. Stir in 3 tbsp soy sauce, 1 tsp sesame oil, white pepper. Spread on a tray to cool completely.
Wrap
Lay a spring roll wrapper in diamond orientation. Spoon 2 tbsp filling into the lower third. Fold bottom corner up over filling, fold both sides in tight, roll upward firmly. Seal top corner with cornstarch paste. Repeat with remaining 11 wrappers.
Fry
Heat 800ml neutral oil to 175°C (350°F). Fry rolls in batches of 6–8, turning occasionally, 3–4 minutes until deep golden and crisp all over. Drain on paper towel immediately.
Plate
Arrange spring rolls on a plate with 4 tbsp sweet chilli sauce alongside. Serve immediately while crisp.
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