Chinese Spring Rolls

Ingredients

• 8 oz boneless pork (pork butt, shoulder, or loin; finely shredded)
• 0.25 tsp salt (for marinade)
• 0.5 tsp sesame oil (for marinade)
• 1 tsp Shaoxing wine (for marinade)
• 0.5 tsp cornstarch (for marinade)
• 0.25 tsp white pepper (for marinade)
• 2 tbsp oil (for stir-frying)
• 1 garlic (minced)
• 10 dried shiitake mushrooms (soaked until softened and thinly sliced)
• 2 carrots (julienned, about 1 cup)
• 1 cup bamboo shoots (julienned; fresh or canned)
• 1 napa cabbage (small, julienned, about 6 cups)
• 1 tbsp Shaoxing wine (for filling)
• 2 tbsp light soy sauce (for filling)
• 1 tsp sesame oil (for filling)
• 0.5 tsp salt (or to taste)
• white pepper (to taste)
• 0.25 tsp sugar (for filling)
• 2 tbsp cornstarch (dissolved in 2 tablespoons cold water for filling)
• 1 package spring roll wrappers (8" squares; about 20 wrappers)
• 1 tbsp cornstarch (dissolved in 1 tablespoon boiling water for sealing)
• Canola oil (for frying; enough for 2-3 inches deep)
• 2 tsp sugar (for dipping sauce)
• 2 tsp hot water (for dipping sauce)
• 1 tsp Worcestershire sauce (for dipping sauce)
• 1 tbsp soy sauce (for dipping sauce)

Steps

1. 1

   Mix the shredded pork with the marinade ingredients (1/4 tsp salt, 1/2 tsp sesame oil, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, and 1/4 tsp white pepper) and set aside for about 30 minutes.

2. 2

   In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size so each ingredient blends together.

3. 3

   Heat 2 tablespoons of oil in a wok or large skillet over high heat. Brown the pork, then add the minced garlic, sliced mushrooms, and julienned carrots. Stir-fry for 30 seconds.

4. 4

   Add the bamboo shoots, napa cabbage, and 1 tablespoon of Shaoxing wine. Continue stir-frying for a minute.

5. 5

   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.

6. 6

   Optional: Add 1/4 cup of the decanted water from soaking the dried mushrooms to strengthen the flavor. If adding, you may need to simmer the filling longer to reduce the liquid.

7. 7

   Continue simmering the filling for another 3 minutes until the napa cabbage is completely wilted. Stir in the cornstarch slurry (2 tbsp cornstarch dissolved in 2 tbsp cold water) to thicken. There should be no standing liquid at all.

8. 8

   Transfer the filling to a large shallow bowl and let cool. Place into the refrigerator to cool further for at least one hour. A cold filling is essential for easier wrapping.

9. 9

   Prepare the sealing mixture by dissolving 1 tablespoon of cornstarch in 1 tablespoon of boiling water.

10. 10

    Place a spring roll wrapper on a flat surface with a corner facing toward you. Spoon about two spoonfuls of the mixture about 2 inches from the corner closest to you.

11. 11

    Roll the corner over the filling once, then fold over both sides like a burrito. Continue rolling into a cigar shape.

12. 12

    Brush a bit of the cornstarch sealing mixture onto the corner farthest from you to seal the roll. Place each roll on a tray.

13. 13

    To fry, fill a small pot with oil until it is 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325°F (163°C).

14. 14

    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.

15. 15

    Transfer the fried rolls to a plate lined with paper towels to drain.

16. 16

    Prepare the dipping sauce by adding the sugar, hot water, Worcestershire sauce, and soy sauce to a small saucepan. Mix and heat until just simmering, then pour into a small bowl.

17. 17

    Serve the spring rolls hot with the prepared dipping sauce.

Notes

You can freeze these spring rolls on the tray overnight, then transfer them to a zip-lock bag once frozen. Use fresh spring roll wrappers if possible; frozen wrappers can become too damp. Do not use egg wash for sealing as it can 'stain' the rolls during frying.

Nutrition per serving

• appetizer
• dim sum
• Chinese
• fried
• pork
• spring rolls
• party food