Spring Roll recipe
User Reviews
4.9
Spring Roll recipe
Description
The filling is prepared by sautéing garlic and ground pork until cooked through, then incorporating shredded carrot, bean sprouts, green cabbage, and rehydrated shiitake mushrooms. Cornstarch, oyster sauce, and soy sauce are added to achieve a sticky mixture free of excess moisture, key for crisp spring rolls.
Wrappers are stacked with the smooth side down, filled, folded and sealed with a cornflour-water mixture to hold shape. The rolls are fried in vegetable oil for a flaky, delicate crispness or baked as a lower-oil alternative, with oil spray and turning for even crispness.
The final spring rolls feature a contrast of crunchy wrapper and savory, chewy filling with umami notes from mushrooms and oyster sauce. They are served hot with a sweet and sour dipping sauce combining vinegar, ketchup, soy sauce, and brown sugar thickened with cornflour.
Using dried shiitake mushrooms intensifies umami flavor. Proper draining of mushrooms and controlling filling moisture helps prevent wrapper rupture during frying. Spring rolls can be made ahead and frozen uncooked; cook from frozen for best results.
Ingredients
Filling:
- 1 tbsp neutral cooking oil generic cooking oil
- 2 garlic finely chopped or minced, cloves
- 400 g / 13 oz pork mince (ground pork), or chicken or turkey
- 6 shiitake mushroom Note 1, dried (soaked in boiling water) or 8 fresh
- 1 1/2 cups carrot 1 large or 2 small, shredded
- 1 1/2 cups bean sprouts heaped
- 1 1/2 cups green cabbage any type is fine, packed, shredded
- 1 tsp cornstarch or cornflour
- 1 1/2 tbsp oyster sauce
- 2 tsp soy sauce (light or all purpose is best, dark is also ok)
Spring Rolls:
- 15 – 20 spring roll wrapper defrosted (21.5 cm / 8” squares) or 35-40 small, or egg roll wrappers for egg rolls
- 2 tsp cornflour for sealing rolls
- 1 tbsp water for sealing rolls
- vegetable oil for frying; or oil spray for baking using canola oil
Sweet and Sour Sauce (makes ~ 2/3 cup):
- 2 tsp cornflour or cornstarch
- 2 tbsp water
- ½ cup apple cider vinegar
- 1/3 cup brown sugar (adjust to taste)
- 2 tbsp tomato ketchup
- 2 tsp soy sauce
Instructions
FILLING:
- Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
- Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ? ).
- Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
SPRING ROLL:
- Mix cornflour and water in a small bowl (for sealing the rolls).
- Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
- Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.
- Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
- Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
BAKING option:
- Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
SWEET and SOUR SAUCE:
- Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).
Notes
- Dried shiitake mushrooms add stronger umami flavor; drain and squeeze well before chopping.
- If using fresh mushrooms, add earlier in cooking to reduce moisture in filling.
- Place spring roll wrappers smooth side out for the best appearance.
- Woks require less oil than pans, making frying more efficient.
- Frying yields more delicate and flaky rolls compared to baking, which produces a crisper but less flaky texture.
- Freeze uncooked spring rolls before frying or baking; cook from frozen for best results.
- Per roll calories estimate includes about 1 tsp oil absorbed during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15- 20
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 75g | |
| Calories | 176cal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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