Chinese Spring Rolls
User Reviews
4.8
100 reviews
Excellent
Chinese Spring Rolls
Report
Chinese Spring Rolls combine finely shredded pork marinated with Shaoxing wine and sesame oil, stir-fried with julienned vegetables such as shiitake mushrooms, carrots, bamboo shoots, and napa cabbage to create a flavorful filling. Wrapped in thin spring roll wrappers and fried until crisp, these rolls have a crunchy exterior with a savory and moist interior. The dipping sauce of soy, Worcestershire sauce, sugar, and water adds a tangy counterpoint. They make a snack or appetizer that highlights a balance of textures and savory taste.
Description
Chinese Spring Rolls feature a filling made from marinated, shredded pork combined with a mix of julienned vegetables including shiitake mushrooms, carrots, bamboo shoots, and napa cabbage. This filling is stir-fried to blend savory, umami, and mildly sweet flavors before being wrapped in delicate spring roll wrappers. The rolls are sealed with a cornstarch glue and deep-fried in canola or peanut oil until the exterior is golden brown and crisp, providing a contrasting texture to the tender, flavorful interior.
The dipping sauce is a simple blend of soy sauce, Worcestershire sauce, sugar, and hot water that brings a slightly sweet and tangy element to complement the rolls. These spring rolls are suited for serving as a snack or appetizer and showcase how layering ingredients of different textures and seasoning creates a satisfying bite.
The recipe yields about 18 to 20 spring rolls. Careful uniform cutting of the vegetables ensures balanced cooking and texture. Adding a bit of mushroom soaking liquid can enhance the filling’s mushroom flavor but requires longer simmering to reduce excess liquid in the filling.
Share:
Ingredients
For the pork and marinade:
- 8 ounces pork loin 225g, finely shredded
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 1 teaspoon Shaoxing wine
- ½ teaspoon cornstarch
- ¼ teaspoon white pepper
To assemble the filling:
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 clove garlic (minced)
- 10 dried shiitake mushrooms (soaked until softened and thinly sliced)
- 2 carrot julienned, about 1 cup, medium
- 1 cup bamboo shoots (julienned; fresh is preferred, but canned is fine too)
- 1 Napa cabbage julienned, about 6 cups, small
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce light
- 1 teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- white pepper (to taste)
- 1/4 teaspoon sugar
- 2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)
For wrapping:
- 1 package spring roll wrapper 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)
For the dipping sauce:
- 2 teaspoons sugar
- 2 teaspoons water hot
- 1 teaspoon Worcestershire sauce
- 1 tablespoon soy sauce
Instructions
- Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
- Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
- Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
- Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
- Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour. It’s best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
- Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
- In case you’re wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
- Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
- To fry the spring rolls, fill a small pot (which requires less oil) with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
- Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!
Notes
- Makes approximately 18-20 spring rolls, providing multiple servings.
- Soaking the dried shiitake mushrooms and reserving some soaking liquid can enhance the mushroom flavor of the filling.
- Cut all vegetables uniformly to ensure even cooking and a harmonious texture in the filling.
- Seal the spring rolls carefully with cornstarch paste to prevent oil from entering during frying.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
19g
(6%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
10mg
(3%)
Sodium
425mg
(18%)
Potassium
174mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1215IU
(24%)
Vitamin C
7.3mg
(8%)
Calcium
35mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 425mg | 18% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1215IU | 24% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
100 reviews
Excellent
Other Recipes
You'll Also Love
