About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.
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Pork and Vegetable Spring Rolls
About This Recipe
|Yield:||serves 6 to 8 as an appetizer|
|Active time:||1 hour|
|Total time:||1 hour|
|This recipe appears in:||Chichi's Chinese: Spring Rolls|
- 6 ounces pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 1/4 teaspoon sugar
- Kosher salt
- 3 tablespoons cooking oil
- 3 cups shredded napa cabbage, green cabbage, or bok choy
- 1/2 cupe beansprouts
- 1/2 cup thinly sliced shiitake mushrooms
- 2 teaspoons cornstarch mixed with 3 tablespoons water
- 1 package spring roll wrappers (about 25 wrappers)
- 2 quarts peanut oil, canola, or vegetable oil
In a small bowl, mix the pork with the cornstarch, soy sauce, wine, sugar, and 1/4 teaspoon salt. Set aside.
Heat 1 tablespoon oil in a wok over high heat until smoking. Add cabbage, season with salt, and cook, stirring and tossing occasionally, until softened and wilted, about 2 minutes. Add bean sprouts and continue to cook until sprouts are softened, about 1 minute longer. Season to taste with more salt, then transfer to a bowl.
Add 2 more tablespoons oil to now-empty wok and heat until smoking. Add marinated pork and the mushrooms and cook, stirring and tossing constantly, until pork is just cooked through, about 3 minutes. Return cabbage and sprouts to the wok and toss to combine. Add cornstarch slurry and let the mixture come to a simmer, cooking until the mixture is thickened, about 3 minutes. Transfer to a large bowl.
Wrap spring rolls using this technique, using about 3 tablespoons of filling per roll.
Once all the spring rolls are made, heat oil in the wok to 375 F. Add 4 to 6 rolls and cook, agitating occasionally with a wire mesh spider, until golden brown and crisp, about 5 minutes. Drain on paper towels and keep warm. Repeat with remaining egg rolls. Serve immediately with vinegar or duck sauce for dipping.