Cantonese Spring Rolls 廣東春捲

Ingredients

• 300 g Pork ((shredded))
• 300 g Cabbage
• 100 g Shiitake mushrooms ((approx. 3))
• 100 g Carrots ((shredded))
• 30 g Yellow chives
• 2 cloves Garlic
• 1 large Shallot
• 2 tsp Light soy sauce
• 1 tsp Sugar
• ¼ tsp White pepper powder
• 2 tbsp Shaoxing wine
• ½ tsp Salt
• 2 tbsp Oil
• 1 pkg Spring roll wrappers ((I made 20 spring rolls using 8.5” wrappers))
• 2 tsp Flour
• 2 tbsp Water
• 600 ml Oil (for deep frying)
• ½ tsp Sugar
• 1 tsp Cornstarch
• 1 tsp Light soy sauce
• ½ tsp Sugar
• 1 tsp Cornstarch
• 1 tsp Light soy sauce

Steps

1. 1

   Soak dried shitake mushrooms overnight or use fresh shitake mushrooms. Slice into thin shreds; marinate with ½ tsp sugar, 1 tsp cornstarch, 1 tsp light soy sauce; mix well and set aside I like to marinate shitake mushrooms to give them more flavour after stir-frying

2. 2

   Slice pork into thin shreds; marinate with ½ tsp sugar, 1 tsp cornstarch, 1 tsp light soy sauce; mix well and set aside

3. 3

   Slice cabbage and carrots into shreds and set aside

4. 4

   Cut yellow chives into 5 cm long pieces and set aside

5. 5

   Mince garlic and slice shallot

6. 6

   Heat wok or fry pan to high (or medium-high if high heat is not suitable)

7. 7

   Add 2 tbsp oil to the wok

8. 8

   Add marinated pork. Let the pork sit in the wok for 30 seconds and then flip it over and let it sit for another 30 seconds then start stir frying until cooked and remove from heat

9. 9

   Add some oil if there is no oil in the wok

10. 10

    Add shallots to the wok and stir-fry until aromatic

11. 11

    Add garlic in with the shallots. Stir-fry for 30 seconds and push everything to one side of the wok

12. 12

    Add shitake mushrooms to the wok. Stir-fry first by itself and then incorporate it with the shallots and garlic and move to the side. Repeat for carrots and cabbage

13. 13

    Once the cabbage begins to soften and shrink, add the pork back into the wok. Add 2 tbsp Shaoxing wine and stir-fry

14. 14

    Add 2 tsp light soy sauce, 1 tsp sugar, ¼ tsp white pepper powder and ½ tsp salt and continue stir-frying for 1-2 minutes until carrots and cabbage are soft

15. 15

    Add yellow chives and turn off heat. Incorporate the yellow chives with the rest of the ingredients

16. 16

    Transfer the ingredients onto a plate or two plates to speed up cooling process

17. 17

    Combine 2 tbsp flour and 2 tbsp water in a small bowl. Mix well

18. 18

    Once the ingredients have cooled, you can open your spring roll wrapper package they dry out quite quickly so only take a few out at a time

19. 19

    Follow the step-by step photos for wrapping instructions. Use the flour and water mixture (2 tsp flour, 2 tbsp water) as glue to seal the wrapper

20. 20

    Each spring roll will need approx. 2 tbsp of filling

21. 21

    Continue until all the filling is used

22. 22

    Pour 600 ml of oil into a wok, pan or pot

23. 23

    Bring the oil to 160˚C or 325˚F

24. 24

    Fry the spring rolls for around 5 minutes or until golden

25. 25

    Remove from the oil and place on a cooling rack

26. 26

    Wait 5 minutes before serving