Restaurant-Style Spring Rolls
Restaurant-Style Spring Rolls
Ingredients
For the Filling
- 2 tablespoons cooking oil, as needed to coat wok
- 1 onion, sliced
- 1 teaspoon dehydrated garlic
- 1 pound beef mince
- 4 cups cabbage, shredded
- 1/2 cup green onion, chopped
- 1/2 cup carrot, julienned
- 1/4 cup wood ear mushrooms, rehydrated and sliced
- 1 tablespoon chicken powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon five spice powder
- 1/4 teaspoon MSG
- 1/2 teaspoon salt
- 1 tablespoon cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon potato starch, as needed for thickening
For Assembly and Frying
- 1 package Spring Home TYJ Spring Roll Pastry, (20 wrappers, 275g / 9.7 oz)
- 2 tablespoons potato starch
- 2 tablespoons water
- 4 cups vegetable oil, for deep frying
- 1/2 cup sweet chili sauce, for serving (optional)
Instructions
- 1
Heat a giant wok over high heat. Add cooking oil, ensuring it coats all around the wok. Add the sliced onion and dehydrated garlic and stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 2
Add the beef mince to the wok. Break it up and stir-fry for a couple of minutes until it is cooked through and browned.
⏱️ 5 min
- 3
Add the shredded cabbage and chopped green onion to the wok. Toss vigorously to combine with the meat and cook until the cabbage begins to wilt, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the julienned carrot and rehydrated wood ear mushrooms. Toss again to incorporate. If the mixture appears watery, scoop a portion into a strainer spoon to drain excess liquid, then return it to the wok. Repeat as needed to reduce moisture.
⏱️ 5 min
- 5
Season the filling with chicken powder, granulated sugar, five spice powder, MSG, and salt. Stir well to distribute the seasonings evenly. Add the cooking wine and sesame oil, mixing thoroughly.
⏱️ 3 min
- 6
If the filling is still a little wet, sprinkle in 1 tablespoon of potato starch and toss until no more visible water remains. Continue cooking for another 1-2 minutes to ensure the starch is cooked out. Transfer the cooked filling onto a large tray and spread it out to cool completely. This will take at least 30 minutes.
⏱️ 2 min
- 7
While the filling cools, prepare the spring roll wrappers. Carefully open the package of Spring Home TYJ Spring Roll Pastry by cutting along one edge. Take out the stack of square wrappers.
⏱️ 2 min
- 8
Using a sharp knife, cut the stack of square spring roll wrappers in half diagonally, straight down the middle, to create triangular pieces. Carefully peel the individual triangular wrappers apart. This step can be delicate, so take your time. Once all are peeled, fold them back into the original packaging or cover them with a damp cloth to prevent them from drying out.
⏱️ 15 min
- 9
Prepare the starch slurry for sealing: In a small bowl, whisk together 2 tablespoons of potato starch and 2 tablespoons of water until smooth.
⏱️ 1 min
- 10
To assemble, lay a triangular spring roll wrapper on a clean surface with the longest side facing you. Place a spoonful of the cooled filling (about 1 1/2 to 2 tablespoons) on the corner closest to you, leaving a small border.
⏱️ 15 min
- 11
Fold in the two side corners of the wrapper over the filling. Then, roll the wrapper tightly from the bottom up towards the tip. Apply a little bit of the prepared starch slurry to the tip of the wrapper to seal it securely. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 12
Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 13
Carefully place the assembled spring rolls into deep fryer baskets, ensuring not to overcrowd them. Deep fry the spring rolls for about 3 minutes, or until they are golden brown and crispy. Since the filling is already cooked, you are only cooking the wrapper.
⏱️ 3 min•🌡️ 350
- 14
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 hot, optionally with sweet chili sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Filling
- 2 tablespoons cooking oil, as needed to coat wok
- 1 onion, sliced
- 1 teaspoon dehydrated garlic
- 1 pound beef mince
- 4 cups cabbage, shredded
- 1/2 cup green onion, chopped
- 1/2 cup carrot, julienned
- 1/4 cup wood ear mushrooms, rehydrated and sliced
- 1 tablespoon chicken powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon five spice powder
- 1/4 teaspoon MSG
- 1/2 teaspoon salt
- 1 tablespoon cooking wine
- 1 teaspoon sesame oil
- 1 tablespoon potato starch, as needed for thickening
For Assembly and Frying
- 1 package Spring Home TYJ Spring Roll Pastry, (20 wrappers, 275g / 9.7 oz)
- 2 tablespoons potato starch
- 2 tablespoons water
- 4 cups vegetable oil, for deep frying
- 1/2 cup sweet chili sauce, for serving (optional)
Instructions
- 1
Heat a giant wok over high heat. Add cooking oil, ensuring it coats all around the wok. Add the sliced onion and dehydrated garlic and stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 2
Add the beef mince to the wok. Break it up and stir-fry for a couple of minutes until it is cooked through and browned.
⏱️ 5 min - 3
Add the shredded cabbage and chopped green onion to the wok. Toss vigorously to combine with the meat and cook until the cabbage begins to wilt, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the julienned carrot and rehydrated wood ear mushrooms. Toss again to incorporate. If the mixture appears watery, scoop a portion into a strainer spoon to drain excess liquid, then return it to the wok. Repeat as needed to reduce moisture.
⏱️ 5 min - 5
Season the filling with chicken powder, granulated sugar, five spice powder, MSG, and salt. Stir well to distribute the seasonings evenly. Add the cooking wine and sesame oil, mixing thoroughly.
⏱️ 3 min - 6
If the filling is still a little wet, sprinkle in 1 tablespoon of potato starch and toss until no more visible water remains. Continue cooking for another 1-2 minutes to ensure the starch is cooked out. Transfer the cooked filling onto a large tray and spread it out to cool completely. This will take at least 30 minutes.
⏱️ 2 min - 7
While the filling cools, prepare the spring roll wrappers. Carefully open the package of Spring Home TYJ Spring Roll Pastry by cutting along one edge. Take out the stack of square wrappers.
⏱️ 2 min - 8
Using a sharp knife, cut the stack of square spring roll wrappers in half diagonally, straight down the middle, to create triangular pieces. Carefully peel the individual triangular wrappers apart. This step can be delicate, so take your time. Once all are peeled, fold them back into the original packaging or cover them with a damp cloth to prevent them from drying out.
⏱️ 15 min - 9
Prepare the starch slurry for sealing: In a small bowl, whisk together 2 tablespoons of potato starch and 2 tablespoons of water until smooth.
⏱️ 1 min - 10
To assemble, lay a triangular spring roll wrapper on a clean surface with the longest side facing you. Place a spoonful of the cooled filling (about 1 1/2 to 2 tablespoons) on the corner closest to you, leaving a small border.
⏱️ 15 min - 11
Fold in the two side corners of the wrapper over the filling. Then, roll the wrapper tightly from the bottom up towards the tip. Apply a little bit of the prepared starch slurry to the tip of the wrapper to seal it securely. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 12
Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 13
Carefully place the assembled spring rolls into deep fryer baskets, ensuring not to overcrowd them. Deep fry the spring rolls for about 3 minutes, or until they are golden brown and crispy. Since the filling is already cooked, you are only cooking the wrapper.
⏱️ 3 min•🌡️ 350 - 14
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 hot, optionally with sweet chili sauce for dipping.
⏱️ 2 min