Best Chinese Spring Roll Recipe

Authentic Chinese Spring Roll Recipe The Woks of Life

WEBJun 25, 2019 · 1. Place the spring roll wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per …

Rating: 4.9/5(44)
1. Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
2. Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
3. Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
4. Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.

Preview

See Also:

Show details

ShanghaiStyle Spring Rolls: A Family Recipe The …

WEBAug 16, 2013 · Mix the pork with the marinade ingredients and let sit for 20-30 minutes. Shred the cabbage and slice your mushrooms. Over …

1. Mix the pork with the marinade ingredients and let sit for 20-30 minutes. Shred the cabbage and slice your mushrooms.
2. Over medium heat, add 4 tablespoons of oil to your wok. Brown the pork. Then add the mushrooms and cook for another couple of minutes until fragrant. Add the napa cabbage and stir well. Season with salt, white pepper, shaoxing wine, and soy sauce. Stir everything together, cover the lid and let it cook over high heat for 2 - 3 minutes, or until the cabbage is wilted.
3. Uncover the lid and add the cornstarch slurry. Stir. The mixture will start to thicken. You don’t want there to be extra liquid in the mixture, so add more of the cornstarch/water mixture if need be. Lastly, add sesame oil and stir everything thoroughly. Turn off the heat and let the mixture cool completely.
4. The key to wrapping spring rolls is making sure that they’re really tight and not overstuffed. Place the wrapper in front of you so that a corner is facing toward you. Use about one and a half tablespoons of the mixture per spring roll, spoon it about an inch and a half from the corner closest to you. Roll it over once, and like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of water to the closing corner of the wrap to seal it. Place each roll on a tray seam-side down. This recipe makes about 25 spring rolls (you can also prepare them ahead of time and freeze them).

Preview

See Also:

Show details

Authentic Chinese Spring Rolls Life Made Sweeter

WEBJan 29, 2014 · Separate spring roll wrappers into single sheets, wrap in a damp cloth and store in a zip-top bag the night before. Alternatively, pre …

1. In a small bowl, soak the bean thread noodles in warm water for 20 minutes. Drain and cut into 1/2 inch pieces.
2. In a large bowl, combine all the ingredients for the ground pork filling along with the prepared noodles. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
3. Separate the spring roll wrappers into single sheets as they are usually stuck together.
4. In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.

Preview

See Also: Chinese RecipesShow details