Spring Rolls (春卷)

Spring Rolls

Equipment

  • deep fryer

Ingredients

  • filling
    • 1 Tbsp oil
    • 6 shiitake mushrooms, thinly sliced
    • 2 cloves garlic, minced
    • 1 lb ground pork
    • 1 Tbsp cooking wine
    • .5 napa cabbage, thinly sliced
    • .5 tsp salt
    • 1 Tbsp tapioca starch
    • 1 Tbsp water
  • spring roll pastry (wrappers)
  • dipping sauce
    • 2 Tbsp hoisin sauce
    • 1 Tbsp peanut butter
    • .5 tsp sesame oil
    • 1 tsp fish sauce
    • .5 cup water

Instructions

  1. Put oil in frying pan. Fry mushrooms and garlic over high heat until fragrant.
  2. Add ground pork and cooking wine for 3 minutes.
  3. Add napa cabbage until cooked, then add salt.
  4. Mix tapioca starch and water, add in pan.
  5. Cook until thick and liquid is gone.
  6. Wrap spring rolls:
    1. Place spring roll wrapper such that the corner is facing towards you.
    2. Place 2 tablespoons of the filling in the middle of the lower triangle of the wrapper. The filling should be in a rectangle shape (about the length of the finished spring roll).
    3. Fold bottom corner over the filling. Then fold filling over one time.
    4. Take the left and right corners and fold them towards the middle.
    5. Then roll up the spring roll, placing a bit of water on the top most corner to seal the spring roll.
  7. Deep fry! Spring rolls are ready to eat when the wrapper is golden.

Notes

  • if using shiitake mushrooms, soak overnight
  • can use .5 cup carrots