Back to 20 servings 20 spring roll wrappers 1 cup shredded pork 1 cup shredded carrot 1 cup shredded napa cabbage, , white part recommended 2 tbsp Cooking oil 1 tbsp oyster sauce 50 g bean sprouts oil for deep-frying 1 tbsp flour 1 tbsp water 0.25 tsp white pepper 0.25 tsp salt 0.5 tsp sugar 0.5 tsp light soy sauce 1 tbsp Shaoxing cooking wine 2 tsp cornstarch 1 tbsp sesame oil
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1 Step 1: In a small bowl, mix the pork with all the marinating sauce ingredients. Set aside for about 15 minutes.2 Step 2: Heat about 2 tablespoons of cooking oil in a wok. Add the shredded pork and fry until no pink remains. Transfer immediately to avoid overcooking, as the rolls will be deep-fried later.3 Step 3: Finely shred the other vegetables. Heat about 1/2 tablespoon of oil in the wok and fry all the other side ingredients until slightly soft. Sprinkle with a pinch of salt and mix well.4 Step 4: Prepare all the ingredients (fried pork and side ingredients) and the spring roll wrappers. Whisk the slurry (flour and water) in a small bowl.5 Step 5: Assemble the spring rolls one by one as shown in the picture.6 Step 6: Preheat the oil for deep-frying in a small pot or wok. When the oil is ready, place a chopstick in; lots of small bubbles will form around it. Or use leftover wrappers for testing. The rolls should float on the surface immediately. The oil temperature should be around 160 degree C or 320 degree F.7 Step 7: Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned.8 Step 8: Heat the oil for about 2-3 minutes (oil temperature around 190~200 degree C or 390 degree F) and then place all the spring rolls in and continue frying for 10 seconds. Watch carefully until they are almost browned.9 Step 9: Drain on a paper towel before serving. Serve with your favorite sauces if desired.getsaucepan.com/r/5f798e9d-3879-4b7a-8020-4df5804ca4d9 · Original: https://www.chinasichuanfood.com/chinese-spring-roll/
