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. Smart Recipes, Asian,Chinese Recipes, Pork,Vegetables Recipes, Recipes Pork,Vegetables Asian,Chinese Spring Rolls With Dipping Sauce Spring Rolls With Dipping Sauce Recipe | RecipeSavants.com PT1H20M Serves 4 Ingredients: 8 Tablespoons Cornstarch 16 Tablespoons Rice Wine Vinegar 4 Cups Dry Sherry 4 Teaspoons Salt 8 Pounds Ground Lean Pork 4 Pounds Carrots 40 Cups Cabbage 32 Pieces Dried Shiitake Mushrooms 8 Ounces Bamboo Shoots 4 Small Bunch Scallion 8 Teaspoons Sugar 4 Cups Soy Sauce 8 Teaspoons Salt & Freshly Ground White Pepper 8 Teaspoons Sesame Oil 16 Tablespoons All-Purpose Flour 12 Tablespoons Water 200 Pieces Spring Roll Wrappers 17 Cups Vegetable Oil 8 Tablespoons Sriracha 3 Cups Apricot Jam 12 Tablespoons Soy Sauce 4 Tablespoons Rice Vinegar 4 Teaspoons Dry Sherry 4 Teaspoons Sugar In 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.

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