Name: Chinese Crispy Spring Rolls
Yield: Yield: 8 Portions (16 Spring Rolls)
Cuisine: Chinese
Ingredients: 8 oz/227 g raw pork butt, finely shredded; 1 fl oz/30 mL light soy sauce, not low-sodium; 1 oz/28 g wood ear mushrooms; Cornstarch slurry, as needed; Salt, as needed; 1 cup/240 mL water; 1 tbsp/15 mL sesame oil; 8 oz/227 g bean sprouts; ground white pepper, as needed; 4 green onions, finely minced; 1 cup/120 g all-purpose flour; 1½ tsp/4 g minced ginger; 4 oz/113 g shiitake mushrooms, stems removed, sliced; 16 spring roll sheets; 1 lb/454 g Shredded Chinese cabbage; Vegetable oil, for deep-frying; 1 fl oz/30 mL vegetable oil; Soy Dipping Sauce

Preparation info

Yield:
8
Portions (16 Spring Rolls)

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Filling

1½ tsp/4 g minced ginger
4 green onions, finely minced

Method

For the filling, sweat the ginger and finely minced green onions in the vegetable oil in a wok over high heat until aromatic, about 10 seconds.
Add the pork and stir-fry until it is opaque, about 30 seconds.
Add the mushrooms and cabbage and stir-fry until all the vegetables are tender but still have a slight bite, 1 to 2 minutes.
Add the so