Golden Crispy Spring Rolls (Chun Juan)
Shatteringly crisp spring roll wrappers give way to a savory filling of shredded cabbage, carrots, glass noodles, and seasoned pork. These golden beauties are the quintessential Chinese appetizer turned lunch — dip them in sweet chili sauce and listen to that crunch.
Ingredients
- 20 spring roll wrappers (8-inch square)
- 200g ground pork
- 2 cups napa cabbage, finely shredded
- 1 cup carrots, julienned
+ 11 more ingredients
Instructions
Soak the glass noodles in warm water for 10 minutes, then drain and cut into 2-inch lengths. Rehydrate the dried shiitake mushrooms in hot water for 20 minutes, squeeze dry, and dice finely.
Heat a tablespoon of oil in a wok over high heat. Cook the ground pork, breaking it apart, until no longer pink, about 3 minutes.
Add the garlic and stir-fry for 30 seconds until fragrant. Toss in the cabbage, carrots, and mushrooms. Stir-fry for 2 minutes until the vegetables just begin to soften.
Add the glass noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together for 1 minute. Stir in the green onions, then transfer the filling to a plate and let it cool completely.
Place a spring roll wrapper on a clean surface with one corner pointing toward you (diamond orientation). Spoon about 2 tablespoons of filling in a line across the lower third.
Fold the bottom corner up over the filling, tuck it tightly, then fold in both side corners. Roll upward toward the top corner, brushing the top edge with beaten egg to seal.
Heat oil to 170C (340F) in a deep pot or wok. Fry the spring rolls in batches of 4-5 for about 3-4 minutes, turning occasionally, until golden brown and crispy all over.
Drain on a wire rack set over a sheet pan. Serve hot with sweet chili sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI