Restaurant-Style Chinese Spring Rolls
Restaurant-Style Chinese Spring Rolls
Ingredients
For the Spring Roll Filling
- 2 tablespoons vegetable oil, for stir-frying
- 1/2 onion, sliced
- 1 teaspoon dehydrated garlic, minced
- 1/2 pound ground pork
- 4 cups green cabbage, shredded
- 1 cup carrot, julienned
- 1/2 cup wood ear mushrooms, rehydrated and shredded
- 1 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon five spice powder
- 1/2 teaspoon MSG
- 1/2 teaspoon salt
- 1 tablespoon cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon potato starch, or as needed
For Assembly and Frying
- 20 square spring roll wrappers, such as Spring Home TYJ brand
- 2 tablespoons potato starch, mixed with 2 tablespoons water for sealing
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Heat a large wok over high heat. Add 2 tablespoons of vegetable oil, ensuring it coats the entire surface of the wok.
⏱️ 2 min
- 2
Add the sliced onion to the hot wok and stir-fry for 1 minute. Then add the minced dehydrated garlic and continue to stir-fry for another 30 seconds until fragrant.
⏱️ 2 min
- 3
Add the ground pork to the wok. Break it apart with your spatula and stir-fry for 3 to 4 minutes, until it is cooked through and browned.
⏱️ 4 min
- 4
Add the shredded green cabbage to the wok and toss to combine with the pork and aromatics. Stir-fry for 2 minutes until it begins to wilt.
⏱️ 2 min
- 5
Add the julienned carrot and shredded wood ear mushrooms to the wok. Toss all ingredients together and stir-fry for another 2 minutes.
⏱️ 2 min
- 6
Observe the filling for excess moisture. If water starts pooling in the middle of the wok, immediately scoop the entire filling into a large metal sieve or strainer to drain the accumulated liquid. Once drained, return the filling to the wok and continue stir-frying for 2-3 minutes to further reduce any remaining moisture.
⏱️ 5 min
- 7
Season the filling with chicken powder, granulated sugar, five spice powder, MSG, and salt. Stir well to combine.
⏱️ 1 min
- 8
Pour in the cooking wine and sesame oil. Stir to distribute the flavors evenly throughout the filling.
⏱️ 1 min
- 9
If the filling still appears wet, sprinkle in 1 tablespoon of potato starch and stir well. Continue to stir-fry until no more visible water remains, indicating the starch has absorbed the excess moisture and slightly thickened the filling.
⏱️ 2 min
- 10
Scoop the cooked spring roll filling onto a tray or large plate and spread it out. Allow it to cool completely to room temperature. This will take approximately 30 minutes.
⏱️ 30 min
- 11
While the filling cools, prepare the spring roll wrappers. Carefully open the package of square spring roll pastry by cutting along one edge. Take a stack of wrappers and cut them diagonally in half, creating triangular pieces.
⏱️ 5 min
- 12
Gently peel apart the layers of the triangular wrappers. This can be a delicate process, so work slowly to avoid tearing. Fold any unused peeled wrappers and place them back into the plastic packaging to prevent them from drying out.
⏱️ 5 min
- 13
To assemble, place a spoonful of the cooled filling onto the wider end of a triangular wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the two side corners, then roll the wrapper tightly upwards towards the top point.
⏱️ 10 min
- 14
Mix 2 tablespoons of potato starch with 2 tablespoons of water to create a slurry. Apply a small amount of this potato starch slurry to the top corner of the wrapper to seal the spring roll securely.
⏱️ 5 min
- 15
Heat 4 cups of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully place the assembled spring rolls into the hot oil, frying in batches if necessary to avoid overcrowding.
⏱️ 5 min•🌡️ 350
- 16
Deep fry the spring rolls for approximately 3 minutes, or until they are golden brown and crispy. Since the filling is already cooked, the frying time is primarily for browning the wrapper.
⏱️ 3 min•🌡️ 350
- 17
Remove the fried spring rolls from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately, optionally with a red dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Spring Roll Filling
- 2 tablespoons vegetable oil, for stir-frying
- 1/2 onion, sliced
- 1 teaspoon dehydrated garlic, minced
- 1/2 pound ground pork
- 4 cups green cabbage, shredded
- 1 cup carrot, julienned
- 1/2 cup wood ear mushrooms, rehydrated and shredded
- 1 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon five spice powder
- 1/2 teaspoon MSG
- 1/2 teaspoon salt
- 1 tablespoon cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon potato starch, or as needed
For Assembly and Frying
- 20 square spring roll wrappers, such as Spring Home TYJ brand
- 2 tablespoons potato starch, mixed with 2 tablespoons water for sealing
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Heat a large wok over high heat. Add 2 tablespoons of vegetable oil, ensuring it coats the entire surface of the wok.
⏱️ 2 min - 2
Add the sliced onion to the hot wok and stir-fry for 1 minute. Then add the minced dehydrated garlic and continue to stir-fry for another 30 seconds until fragrant.
⏱️ 2 min - 3
Add the ground pork to the wok. Break it apart with your spatula and stir-fry for 3 to 4 minutes, until it is cooked through and browned.
⏱️ 4 min - 4
Add the shredded green cabbage to the wok and toss to combine with the pork and aromatics. Stir-fry for 2 minutes until it begins to wilt.
⏱️ 2 min - 5
Add the julienned carrot and shredded wood ear mushrooms to the wok. Toss all ingredients together and stir-fry for another 2 minutes.
⏱️ 2 min - 6
Observe the filling for excess moisture. If water starts pooling in the middle of the wok, immediately scoop the entire filling into a large metal sieve or strainer to drain the accumulated liquid. Once drained, return the filling to the wok and continue stir-frying for 2-3 minutes to further reduce any remaining moisture.
⏱️ 5 min - 7
Season the filling with chicken powder, granulated sugar, five spice powder, MSG, and salt. Stir well to combine.
⏱️ 1 min - 8
Pour in the cooking wine and sesame oil. Stir to distribute the flavors evenly throughout the filling.
⏱️ 1 min - 9
If the filling still appears wet, sprinkle in 1 tablespoon of potato starch and stir well. Continue to stir-fry until no more visible water remains, indicating the starch has absorbed the excess moisture and slightly thickened the filling.
⏱️ 2 min - 10
Scoop the cooked spring roll filling onto a tray or large plate and spread it out. Allow it to cool completely to room temperature. This will take approximately 30 minutes.
⏱️ 30 min - 11
While the filling cools, prepare the spring roll wrappers. Carefully open the package of square spring roll pastry by cutting along one edge. Take a stack of wrappers and cut them diagonally in half, creating triangular pieces.
⏱️ 5 min - 12
Gently peel apart the layers of the triangular wrappers. This can be a delicate process, so work slowly to avoid tearing. Fold any unused peeled wrappers and place them back into the plastic packaging to prevent them from drying out.
⏱️ 5 min - 13
To assemble, place a spoonful of the cooled filling onto the wider end of a triangular wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the two side corners, then roll the wrapper tightly upwards towards the top point.
⏱️ 10 min - 14
Mix 2 tablespoons of potato starch with 2 tablespoons of water to create a slurry. Apply a small amount of this potato starch slurry to the top corner of the wrapper to seal the spring roll securely.
⏱️ 5 min - 15
Heat 4 cups of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully place the assembled spring rolls into the hot oil, frying in batches if necessary to avoid overcrowding.
⏱️ 5 min•🌡️ 350 - 16
Deep fry the spring rolls for approximately 3 minutes, or until they are golden brown and crispy. Since the filling is already cooked, the frying time is primarily for browning the wrapper.
⏱️ 3 min•🌡️ 350 - 17
Remove the fried spring rolls from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately, optionally with a red dipping sauce.
⏱️ 2 min