chinese spring roll

By foodiva

Ingredients

• around 20 spring roll wrappers
• 1/2 cup pork tenderloin, shredded or grounded
• 1 cup shredded carrot
• 2 cups shredded napa cabbage, I would recommend to use skip the soft leave parts
• Cooking oil as needed
• Pinch of salt
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 1/2 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1/4 teaspoon sugar

Details

Servings 20
Preparation time 30mins
Cooking time 50mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

is one of the most popular Chinese New Year dishes. And in normal days, it is served as dim sum dish. I bet you love this the same as me.

It is really so fun to prepare the traditional food with the older generation. Fried Spring Roll is not a frequent dish on my daily table. However I do enjoy the preparation and also the final crispy and savory spring rolls. We are using a pork, carrot and napa cabbage filling. Please adjust or change the ingredients accordingly. For example, chicken can be used to replace pork and mushrooms, vermicelli noodles are all excellent as side ingredients.

We were planning to serve this on New Year’s Eva and the New Year day. All the spring rolls were cooked in the afternoon of the New Year’s Eva. However it is so delicious that we ate all the spring rolls up. Not a single one left. And I was quite hurry when taking the pictures because they were staring at the rolls and drooling. The truth is spring rolls are really so crispy and great when serve warm for the first frying. After re-heating, the skin will become slightly stiff. I wrap all the spring rolls, however they are deep-fried by my father in law (slightly over fried, but I hope you do not mind).

And then place one wrapper in front of you, making one corner facing toward you. Then add around 1/2 tablespoon of fillings, placing on around 3cm from the corner facing toward you. Roll it up and then fold over the two sides. Wet the edges of the opposite corner with the slurry so the spring rolls will not break up. And then continue rolling up to a thin log shape.

The wrapper I am using is normal homemade spring roll wrapper. So just ignore the shape. You can get perfect spring roll wrapper from Asian food store or amazon.

When frying the spring rolls, it is quite necessary to put the sealed side down to avoid any breaking during the process.

Yield:

Heat up around 1 tablespoon cooking oil in wok, add shredded pork in and fry until there is no pink color any more. Transfer immediately to avoid overcook since we will deep fry later.

Finely shredded other vegetables. Heat up around 1/2 tablespoon oil in wok and fry all the other side ingredients until slightly soft. Sprinkle pinch of salt and mix well.

Prepare all the ingredients (fried pork and side ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.

Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it.

Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become golden-brown. And then drain on a paper towel before serving. You can serve along with some of your favorite sauces or Chinese black rice vinegar.

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