Chinese Spring Rolls

These traditional Chinese Spring Rolls feature a mixture of vegetables and pork encased in thin wheat wrappers and deep-fried until golden brown and crisp.

Course Appetizer, Side Dish

Cuisine Asian, Chinese

Prep Time 45

Cook Time 20

Total Time 1 5

Servings

Calories 166kcal

Author Michelle

Ingredients

3 large leaves Napa cabbage shredded
1 carrot shredded
½ teaspoon coarse sea salt
2 Chinese mushrooms soaked, drained and finely sliced
300 g ground pork
2 teaspoon soy sauce
¼ teaspoon fine sea salt
¼ teaspoon black pepper
1 teaspoon granulated sugar
2 teaspoon cornstarch
1 teaspoon sesame oil

For wrapping:

15 spring roll wrappers about 8" by 8" in size
1 egg beaten

For frying:

peanut oil or high smoke-point oil

Instructions

Make the filling:

Add the shredded cabbage and carrot into a colander.
Sprinkle coarse sea salt over the vegetables and give it a massage.
Let it sit for about 10 minutes.
Squeeze the vegetables to rid of any excess moisture.
Transfer the vegetables to a large mixing bowl.
Add in the Chinese mushrooms, ground pork, soy sauce, sea salt, black pepper, sugar, cornstarch and sesame oil.
Stir the mixture until thoroughly combined.

Wrap:

Take a wrapper and place it onto a plate, with the corner facing down, in the shape of a diamond.
Add about 1 heaped tablespoon of filling to the lower 3rd of the wrapper.
Fold up the bottom corner over the filling and tuck in the sides.
Roll and dab the "triangle" edges with egg before sealing.
Place seam-down on a baking sheet lined with parchment paper.
Repeat with the remainder.

Fry:

Heat a pot of oil over medium-high heat.
When the temperature reaches 400F, working in batches, carefully drop in 3-4 spring rolls and fry until golden brown and crisp, about 5-6 minutes.
Remove with a slotted spoon or spider and drain on paper towel.

Notes

The overall yield of spring rolls will depend on what size wrappers you use and how much filling you add to them.

Nutrition