Festive Chinese Spring Rolls

Festive Chinese Spring Rolls

SheKnows
  • Prep: 20 min
  • Cook Time: 45 min
  • Total: 1 hr 5 min
  • Serving: Serves 10-12 People

These Festive Chinese Spring Rolls include both meat and veggies. A bit of effort, but worth it to celebrate the Chinese New Year! Prepare the meat and veggies separately, but combine and cook together for a delicious treat.

Ingredients

  • 1/2 pound ground pork
  • 1 teaspoon soy sauce
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon sugar
  • Black pepper to taste
  • 2 cloves garlic, minced
  • 6 ounces cabbage, shredded
  • 1 large carrot, shredded
  • 1/2 teaspoon fresh ginger, grated
  • 5 large mushrooms, stems discarded, chopped
  • 1 teaspoon vegetable oil
  • 1 teaspoon rice wine
  • 1 teaspoon soy sauce
  • 1/8 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • Black pepper to taste
  • 1 package prepared egg roll or spring roll wrappers

Directions

  1. Prepare the pork filling first by combining the pork, 1 teaspoon soy sauce
1/2 teaspoon cornstarch,
1/8 teaspoon sugar, and
freshly ground black pepper to taste. Marinate for 15 minutes or so.
  2. Add vegetable oil to a wok or large saute pan over high heat. Add the pork mixture and cook until the meat is no longer pink (about 3 minutes). Reduce heat to medium-low and move mixture to one side of the pan.
  3. Add the garlic, cabbage, carrot, mushrooms and ginger and stir fry until the vegetables are soft (1-2 minutes). Add the rice wine, soy sauce, sugar, sesame oil and pepper. Continue to fry for another minute or two. Remove from heat.
  4. Carefully drain the mixture of its juice and spread it all out on a baking sheet to cool for about 15 minutes. Blot the mixture with paper towels to get rid of any remaining liquid. It is important that the mixture is cool and as dry as possible before wrapping.
  5. To wrap the Spring Rolls, use one wrapper and 1 tablespoon of mixture per roll. Have a cup of water handy to help seal the wrapper. Start at one corner edge of the wrapper and lay out the mixture. Roll the wrapper, diagonally, starting from one corner and moving to the opposite corner. When you reach the middle, fold the side ends into the roll, dipping your finger in the water and running along the edge of the wrapper to help seal it. Try to make sure the wrapper is as tight as possible. Continue to roll until you reach the far corner of the wrapper. Tuck and seal any remaining wrapper. Keep the roll in a single layer, cover with plastic wrap and refrigerate for at least 5 hours.
  6. To cook the Spring Rolls, add about 2 inches of cooking oil to a wok or large fry pan. When the oil is hot, gently add the Spring Rolls, 3-4 at a time. Turn occasionally so they are evenly browned. Remove and let sit on a wire rack to cool.

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