Cantonese Spring Rolls 廣東春捲

🧂 Ingredients

• 300 g Pork

  (shredded)
• 300 g Cabbage
• 100 g Shiitake mushrooms

  (approx. 3)
• 100 g Carrots

  (shredded)
• 30 g Yellow chives
• 2 cloves Garlic
• 1 large Shallot
• 2 tsp Light soy sauce
• 1 tsp Sugar
• ¼ tsp White pepper powder
• 2 tbsp Shaoxing wine
• ½ tsp Salt
• 2 tbsp Oil
• 1 pkg Spring roll wrappers

  (I made 20 spring rolls using 8.5” wrappers)
• 2 tsp Flour
• 2 tbsp Water
• 600 ml Oil

  for deep frying
• ½ tsp Sugar
• 1 tsp Cornstarch
• 1 tsp Light soy sauce
• ½ tsp Sugar
• 1 tsp Cornstarch
• 1 tsp Light soy sauce

Instructions

• 1 Soak dried shitake mushrooms overnight or use fresh shitake mushrooms. Slice
  into thin shreds; marinate with ½ tsp sugar, 1 tsp cornstarch, 1 tsp light soy
  sauce; mix well and set aside I like to marinate shitake mushrooms to give them
  more flavour after stir-frying
• 2 Slice pork into thin shreds; marinate with ½ tsp sugar, 1 tsp cornstarch, 1 tsp
  light soy sauce; mix well and set aside
• 3 Slice cabbage and carrots into shreds and set aside
• 4 Cut yellow chives into 5 cm long pieces and set aside
• 5 Mince garlic and slice shallot
• 6 Heat wok or fry pan to high (or medium-high if high heat is not suitable)
• 7 Add 2 tbsp oil to the wok
• 8 Add marinated pork. Let the pork sit in the wok for 30 seconds and then flip it
  over and let it sit for another 30 seconds then start stir frying until cooked
  and remove from heat
• 9 Add some oil if there is no oil in the wok
• 10 Add shallots to the wok and stir-fry until aromatic
• 11 Add garlic in with the shallots. Stir-fry for 30 seconds and push everything to
  one side of the wok
• 12 Add shitake mushrooms to the wok. Stir-fry first by itself and then incorporate
  it with the shallots and garlic and move to the side. Repeat for carrots and
  cabbage
• 13 Once the cabbage begins to soften and shrink, add the pork back into the wok.
  Add 2 tbsp Shaoxing wine and stir-fry
• 14 Add 2 tsp light soy sauce, 1 tsp sugar, ¼ tsp white pepper powder and ½ tsp salt
  and continue stir-frying for 1-2 minutes until carrots and cabbage are soft
• 15 Add yellow chives and turn off heat. Incorporate the yellow chives with the rest
  of the ingredients
• 16 Transfer the ingredients onto a plate or two plates to speed up cooling process
• 17 Combine 2 tbsp flour and 2 tbsp water in a small bowl. Mix well
• 18 Once the ingredients have cooled, you can open your spring roll wrapper package
  they dry out quite quickly so only take a few out at a time
• 19 Follow the step-by step photos for wrapping instructions. Use the flour and
  water mixture (2 tsp flour, 2 tbsp water) as glue to seal the wrapper
• 20 Each spring roll will need approx. 2 tbsp of filling
• 21 Continue until all the filling is used
• 22 Pour 600 ml of oil into a wok, pan or pot
• 23 Bring the oil to 160˚C or 325˚F
• 24 Fry the spring rolls for around 5 minutes or until golden
• 25 Remove from the oil and place on a cooling rack
• 26 Wait 5 minutes before serving

Nutrition Info