Spring Rolls
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5.0
6 reviews
Excellent
Spring Rolls
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Spring rolls are traditional Southeast Asian appetizers that can be served non-fried or fried. The fried version is also known as egg rolls in the US.
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Ingredients
For the meat marinade
- 8 oz. ground chicken or pork
- ½ teaspoon sesame oil
- 1 teaspoon Shaoxing cooking wine
- ½ teaspoon cornstarch
- a pinch of salt
- A pinch of white pepper
For the filling
- 2 tablespoons oil
- 1 clove garlic , crushed
- 10 Shiitake mushrooms , soaked until softened and thinly sliced
- 2 medium carrots , thinly cut
- 1 cup bamboo shoots , thinly cut
- 1 small Napa cabbage , finely shredded
- 1 tablespoon Shaoxing rice cooking wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon sugar
- 2 tablespoons cornstarch , dissolved in 2 tablespoons cold water
For the wrapping
- 20 (8” square) spring roll wrappers
- 1 tablespoon cornstarch , dissolved in 1 tablespoon water
- vegetable oil (for frying)
For the dipping sauce
- 2 teaspoons sugar , diluted in 2 teaspoons hot water
- 1 tablespoon soy sauce
Instructions
- Mix the chicken or pork with the marinade ingredients and set aside for about 30 minutes.
- Sauté the chicken (or pork) over high heat in 2 tablespoons of oil, and add the garlic, shiitake mushrooms and carrots. Stir fry for about a minute, and add the bamboo shoots, napa cabbage, and Shaoxing rice cooking wine. Continue stir frying for a minute. Lower the heat.
- Stir in the sesame oil, soy sauce, salt, white pepper, and sugar.
- Simmer for 3 to 5 minutes and stir in the diluted cornstarch to thicken the filling.
- Let filling cool for a few minutes in the wok or pan, then place into the refrigerator to cool further, at least 30 minutes, which will help firm up the filling and facilitate the wrapping.
- Place a wrapper on the countertop so that one of the corners is facing toward you. Use about two tablespoons of the mixture per spring roll, and place the filling about 2 inches (5cm) from the corner that is closest to you.
- Roll it over once, and fold over both sides toward the center. Continue rolling it into a cylinder shape. With your finger, brush some of the cornstarch water onto the corner of the wrapper that is farthest from you in order to seal it.
- Repeat to make about 20 spring rolls and place each of them on a tray.
- Fill a small pot with vegetable oil. Heat the oil over medium heat until it reaches 350F/180C. Gently add the spring rolls one at a time, frying in small batches of 3-4 until golden brown, then transfer them to a plate lined with paper towel.
- Dilute sugar in hot water, then add soy sauce.
- Serve the spring rolls right away with the dipping sauce.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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