Spring rolls are the quintessential Asian-style appetizer. This version features a filling of savory pork, cabbage, carrots, mushrooms, and plenty of flavorful spices. They are easy to roll and deep-fry to a crispy delight. Serve them with the sweet and spicy dip.
RecipeSavants.comSpring rolls are the quintessential Asian-style appetizer. This version features a filling of savory pork, cabbage, carrots, mushrooms, and plenty of flavorful spices. They are easy to roll and deep-fry to a crispy delight. Serve them with the sweet and spicy dip.Smart Recipes, Asian,Chinese Recipes, Pork,Vegetables Recipes, RecipesPork,VegetablesAsian,ChineseSpring Rolls With Dipping SaucePT1H20MServes 4
Ingredients:
8 Tablespoons Cornstarch16 Tablespoons Rice Wine Vinegar4 Cups Dry Sherry4 Teaspoons Salt8 Pounds Ground Lean Pork4 Pounds Carrots40 Cups Cabbage32 Pieces Dried Shiitake Mushrooms8 Ounces Bamboo Shoots4 Small Bunch Scallion8 Teaspoons Sugar4 Cups Soy Sauce8 Teaspoons Salt & Freshly Ground White Pepper8 Teaspoons Sesame Oil16 Tablespoons All-Purpose Flour12 Tablespoons Water200 Pieces Spring Roll Wrappers17 Cups Vegetable Oil8 Tablespoons Sriracha3 Cups Apricot Jam12 Tablespoons Soy Sauce4 Tablespoons Rice Vinegar4 Teaspoons Dry Sherry4 Teaspoons SugarIn a large bowl, add 8 Tablespoons cornstarch, 16 Tablespoons tablespoons of Rice wine, 8 tablespoons of sherry and salt and mix well. Stir in pork and set aside at room temperature for about 20 minutes. In a wok, heat 8 Tablespoons of oil and sauté carrots and cabbage until tender-crisp. Transfer vegetables to a large bowl and set aside.
In the same wok, heat 8 tablespoons of oil and brown pork until cooked through. Set aside. In a large bowl, combine pork, cabbage mixture, mushrooms, bamboo shoots, scallions, cornstarch, 4 teaspoons of sugar, soy sauce, remaining sherry, sesame oil
and white pepper. Mix well. In a small bowl, dissolve flour into 3 cups of water. Arrange one wrapper onto a smooth surface with a point facing you. Place 1 1/2 tablespoon of filling into wrapper and roll tightly while tucking sides. Seal with flour mixture and place under a damp towel. Repeat with remaining wrappers. In a small bowl, mix all ingredients for dipping sauce and set aside.In the wok, heat the oil to 350 degrees and fry the spring rolls in batches until golden brown. Transfer to a paper towel-lined plate. Cut each roll in half diagonally and serve warm with dipping sauce.