Chinese Spring Rolls
User Reviews
5
Chinese Spring Rolls
Description
This recipe begins by massaging shredded cabbage and carrot with coarse salt to draw out excess moisture, which is then squeezed out to prevent soggy spring rolls. The filling adds soaked, drained, and sliced Chinese mushrooms, ground pork, soy sauce, fine salt, black pepper, sugar, cornstarch, and sesame oil, blended until combined. Wrappers about 8 inches square are filled with a heaping tablespoon of filling, folded and sealed using beaten egg to create a tight parcel.
Spring rolls are fried in batches in peanut or other high smoke-point oil heated to approximately 400°F, turning occasionally until the exterior develops a deep golden, crisp shell. The contrast between the crisp wrapper and the tender, juicy filling defines the appeal. These spring rolls are suitable for serving as finger food for gatherings or as part of a meal, typically accompanied by dipping sauces.
The total yield depends on wrapper size and filling quantity per roll, allowing customization based on needs. The filling’s moisture content and thickness of sealing help achieve the desired crispiness and prevent leaking during frying.
Ingredients
- 3 large Napa cabbage shredded, leaves
- 1 carrot shredded
- ½ teaspoon sea salt coarse
- 2 Chinese mushrooms soaked, drained and finely sliced
- 300 g ground pork
- 2 teaspoon soy sauce
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper
- 1 teaspoon granulated sugar
- 2 teaspoon cornstarch
- 1 teaspoon sesame oil
For wrapping:
- 15 spring roll wrapper 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
- Yield varies by wrapper size and amount of filling used for each roll, allowing flexibility in portioning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 307mg | 13% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1272IU | 25% |
| Vitamin C | 49mg | 54% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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