Wrap Spring Rolls
Firstly get everything prepared. I am using homemade spring roll wrappers with two approved method — easy brushing method and traditional method.
Place one wrapper in front of you, making one side (or corner if you using a square) facing toward you. Add the fillings around 3cm from the corner facing toward you (not too much, depending on the size of the wrapper). Roll it up and then fold up the two sides. Wet with flour glue with the two sides and the opposite side. Continue roll it up to finish as a cubes. It is hard to describe the process precisely, so please watch the video for the details.
First frying
I highly suggest frying the spring rolls with two batches. The first frying is to make sure all of the spring rolls and filling are slightly and evenly fried (with aroma). Transfer out when the spring rolls are slightly colored.
Second frying
Second frying is mainly for make the outsell even crisper.
dim sum
Chinese
Spring Roll
-
20
spring roll wrappers
, easier version, traditional version -
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
-
1/4
tsp.
white pepper -
1/4
tsp.
salt -
1/2
tsp.
sugar -
1/2
tsp.
light soy sauce -
1
tbsp.
Shaoxing cooking wine -
2
tsp.
cornstarch -
1
tbsp.
sesame oil
-
Marinate pork with all the marinating sauce in a small bowl. Set aside for around 15 minutes.
-
Heat up around 2 tablespoons of cooking oil in wok, add shredded pork in and fry until there is no pink color any more. Transfer immediately to avoid overcook since we will deep fry later.
-
Finely shredded other vegetables. Heat up around 1/2 tablespoon oil in wok and fry all the other side ingredients until slightly soft. Sprinkle pinch of salt and mix well.
-
Prepare all the ingredients (fried pork and side ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.
-
Assemble the spring roll one by one as the picture showed.
-
Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. Or you can use leftover wrappers for testing. The content can float on surface immediately. The oil temperature should be around 160 degree C or 320 degree F.
-
Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned.
-
Heat the oil around2-3 minutes (oil temperature around 190~200 degree C or 390 degree F )and then place all of the spring rolls in and then continue frying for 10 seconds. Watch carefully until the they are almost browned.
-
And then drain on a paper towel before serving. You can serve along with some of your favorite sauces.
The Nutrition Facts is based on each single roll.
Recipe is firstly published in 2015 and updated at the end of 2019
Calories from Fat 18
