Chinese Crispy Spring Rolls
Crispy, golden spring rolls are a Chinese New Year staple, symbolizing prosperity and fresh beginnings. Packed with a flavorful mix of pork, veggies, and vermicelli, these addictive treats are easy to make, freeze well, and can be enjoyed anytime! This recipe makes 20-30 Spring Rolls
Ingredients
For the Filling:
- 1 lb Pork loin julienned
- 2 cups shredded Cabbage finely shredded
- 1 medium Carrot julienned
- 2 cups Bean sprouts
- 1 cup soaked Wood ear mushrooms soaked and sliced
- 1 bunch Vermicelli noodles soaked and cut into smaller pieces
- 1 Green onions finely chopped
- 3 cloves Garlic minced
Marinating the Pork:
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine optional
- ¼ tsp White pepper
- 1 tbsp Cornstarch
- 1-2 tbsp Neutral oil e.g. canola oil, corn oil
Seasoning the Filling:
- ½ tsp Salt or to taste
- 1 tsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Chicken bouillon powder
For Wrapping and Frying:
- 1 pack Spring roll wrappers depending on the size of the wrapper, this recipe makes 20-30 spring rolls
- 1 tbsp Flour mix with 2 tbsp water as a sealing paste
- Neutral oil for deep-frying
Instructions
Step 1: Prepare the Filling
- Cut the Vegetables: Shred the cabbage, julienne the carrot, soak and slice the wood ear mushrooms into thin strips. Rinse and drain the bean sprouts. Chop the green onions finely and mince the garlic.
- Soak the vermicelli noodles in warm water until softened, then cut them into smaller pieces.
- Marinate the Pork: In a bowl, mix the pork strings with white pepper, Shaoxing wine, soy sauce, and cornstarch. Stir well until evenly coated, then add a small amount of oil to lock in moisture and prevent the pork from sticking together.
Step 2: Cook the Filling
- Heat a pan over medium-high heat and add 2 tablespoons of neutral oil. Stir-fry the marinated pork until fully cooked, breaking up any clumps.
- Add the green onion and garlic, cooking until fragrant.
- Toss in the cabbage, carrot, and wood ear mushrooms, then season with soy sauce, salt, sugar, and chicken bouillon powder. Stir-fry for 1-2 minutes.
- Add the bean sprouts and vermicelli noodles, stirring everything together. Adjust seasoning if needed, and let the mixture absorb any remaining liquid.
- Remove from heat and let the filling cool completely before wrapping.
Step 3: Wrap the Spring Rolls
- Lay a spring roll wrapper on a flat surface with one corner pointing toward you.
- Place 1-3 tablespoons of the cooled filling near the bottom corner, depending on the size of the wrapper.
- Roll the wrapper up halfway, fold in the sides to secure the filling, and continue rolling once. Apply a dab of flour paste to the remaining corner, then roll tightly to seal the spring roll.
- Repeat with the remaining wrappers and filling.
Step 4: Fry the Spring Rolls
- Heat oil in a deep pan or fryer to 325°F (160°C). Keep the heat at medium-low to prevent the spring rolls from burning.
- Fry in batches for 5-7 minutes, turning occasionally, until golden brown and crispy.
- Remove the fried spring rolls and place them on a paper towel to drain excess oil.
- Serve hot with your favorite dipping sauce, such as sweet chili sauce or a soy-vinegar dip.
