Betty's Crispy Chinese Spring Rolls

Ingredients

• 0.5 lb napa cabbage (chopped, salted, and massaged to release moisture)
• salt (for massaging cabbage)
• 4 oz shiitake mushrooms (sliced or chopped)
• 1 cup carrots (shredded or julienned)
• 3 green onions (sliced)
• 0.25 cup cilantro (chopped; omit if you have the soap gene)
• 1 tbsp ginger (minced)
• 3 clove garlic (minced)
• 0.5 lb ground turkey (can substitute with any ground protein or omit for meatless)
• 1 tbsp soy sauce (to taste)
• 1 tbsp oyster sauce (to taste)
• 1 tsp rice vinegar (to taste)
• 0.5 tsp sugar (a touch)
• 0.25 tsp white pepper (to taste)
• 1 tsp cornstarch (to keep the filling moist)
• 1 tsp sesame oil (added after heat is cut)
• 2 oz vermicelli noodles (soaked in warm water and cut into smaller pieces with shears)
• 15 spring roll wrappers (thawed if frozen)
• 1 egg (beaten for egg wash)
• 0.5 cup neutral oil (for frying (vegetable or canola))

Steps

1. 1

   Chop the napa cabbage, place it in a bowl, and add salt. Massage the cabbage thoroughly and let it sit to release its moisture.

2. 2

   Soak the vermicelli noodles in warm water until softened. Drain them and use kitchen shears to cut them into smaller, manageable pieces.

3. 3

   In a large skillet or wok over medium-high heat, add a little oil and sauté the carrots until they begin to cook down.

4. 4

   Add the chopped shiitake mushrooms and green onions to the skillet. Once the mushrooms start to cook down, push the vegetables to one side of the pan.

5. 5

   Add the ground turkey (or your choice of protein) to the empty side of the pan. Cook until it is majority of the way through.

6. 6

   Add the minced garlic and ginger to the pan and sauté aggressively with the meat and vegetables.

7. 7

   Season the mixture with soy sauce, oyster sauce, rice vinegar, a touch of sugar, and white pepper. Mix in the cornstarch to help bind the moisture.

8. 8

   Turn off the heat and stir in the sesame oil. Set the mixture aside to cool slightly.

9. 9

   Rinse the salted cabbage well under cold water to remove excess salt, then squeeze it firmly to remove all excess liquid.

10. 10

    In a large mixing bowl, combine the squeezed cabbage, the cooked meat and veggie mixture, the chopped cilantro, and the prepared vermicelli noodles. Mix well.

11. 11

    To assemble, place a spring roll wrapper on a clean surface oriented like a diamond. Place a small amount of filling near the bottom corner.

12. 12

    Fold the bottom corner over the filling and tuck it tightly, ensuring there is no trapped air. Fold in the side corners and continue to roll tightly.

13. 13

    Brush the top corner with egg wash to seal and complete the roll. Repeat with remaining filling and wrappers.

14. 14

    Heat about half an inch of oil in a skillet. Test the temperature with a chopstick; if it bubbles, the oil is ready.

15. 15

    Carefully drop the spring rolls into the oil. Fry, flipping occasionally, for about 5 minutes or until they are golden brown and crispy on all sides.

16. 16

    Remove the spring rolls from the oil and drain on a wire rack or paper towels before serving.

Notes

The author emphasizes 'no measurements, just vibes' for the seasonings, so adjust the soy, oyster sauce, and white pepper to your preference. Ensure the cabbage is squeezed very dry to prevent soggy rolls. You can substitute ground turkey with pork, chicken, or shrimp, or omit it entirely for a vegetarian version.

Nutrition per serving

• appetizer
• snack
• fried
• Chinese
• spring rolls
• party food
• comfort food