Chinese Spring Rolls

Method14 steps

1. 1

   Step 1: Soak all ten dried shiitake mushrooms in enough water to soften them completely. Lift them out, thinly slice them and retain the soaking water separately if using its optional flavouring later. Let the water settle so you can decant clear liquid without sediment. Wash and julienne the two carrots and small napa cabbage (1), drain and julienne 1 cup ready-cooked canned bamboo shoots, and mince the garlic (1 clove). Have everything prepared before heating the wok. In one bowl mix the 2 tbsp filling cornstarch with its 2 tbsp cold water. In a separate bowl mix the 1 tbsp sealing cornstarch with its 1 tbsp boiling water; let that mixture cool enough to handle.

   Uses 10 dried shiitake mushrooms (soaked until softened and thinly sliced) · 2 medium carrots, julienned (about 1 cup) · 1 cup canned bamboo shoots, drained and julienned · 1 small napa cabbage, julienned (about 6 cups) · 1 clove garlic (minced) · 2 tablespoons cornstarch (dissolved in 2 tablespoons cold water) · 1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls) · Unmeasured mushroom soaking water; optional clear liquid remains separate

   
2. 2

   Step 2: Mix all 8 oz finely shredded boneless pork with ¼ tsp salt, ½ tsp sesame oil, 1 tsp Shaoxing wine, ½ tsp cornstarch and ¼ tsp white pepper. Cover and marinate in the refrigerator for about 30 minutes while finishing the other preparation.

   Marinate shredded pork · 30 minUses 8 oz finely shredded boneless pork shoulder · ¼ teaspoon salt · ½ teaspoon sesame oil · 1 teaspoon Shaoxing wine · ½ teaspoon cornstarch · ¼ teaspoon white pepper

3. 3

   Step 3: Heat a wok over high heat and add the 2 tbsp filling oil. Add all the marinated pork, separating the shreds, and stir-fry until browned. Keep the prepared vegetables beside the stove for the following additions.

   Uses All pork and its measured marinade from step 2 · 2 tablespoons oil

   
4. 4

   Step 4: Add all the prepared minced garlic, sliced softened shiitake mushrooms and julienned carrots. Stir-fry for 30 seconds.

   Fry garlic, mushrooms and carrots · 1 minUses All pork and filling oil from step 3 · All prepared garlic, mushrooms and carrots from step 1, excluding its other vegetables, starch mixtures and separate soaking water

5. 5

   Step 5: Add all the prepared 1 cup bamboo shoots, julienned napa cabbage and 1 tbsp Shaoxing wine. Stir-fry for 1 minute, then reduce the heat so the cabbage moisture can simmer.

   Fry bamboo shoots and cabbage · 1 minUses All hot mixture from step 4 · All prepared bamboo shoots and napa cabbage from step 1, excluding its other outputs · 1 tablespoon Shaoxing wine

6. 6

   Step 6: Stir in 2 tbsp light soy sauce, 1 tsp sesame oil, ½ tsp salt or to taste, white pepper to taste and ¼ tsp sugar. If you want a stronger mushroom flavour, add ¼ cup clear decanted liquid from the mushroom soaking water, leaving sediment behind. This optional addition may need extra reduction.

   Uses All hot pork and vegetables from step 5 · 2 tablespoons light soy sauce · 1 teaspoon sesame oil · ½ teaspoon salt (or to taste) · White pepper to taste for the filling · ¼ tsp sugar · Optional ¼ cup clear decanted mushroom soaking liquid from step 1, leaving sediment and all other outputs behind

7. 7

   Step 7: Simmer for another 3 minutes, until the napa cabbage is completely wilted. Continue as needed if the optional mushroom water leaves the filling too wet; the pork must be fully cooked before chilling.

   Check wilted cabbage and cooked filling · 3 minUses All seasoned filling and any selected mushroom-water draw from step 6

8. 8

   Step 8: Stir the filling slurry from step 1 again, then add it gradually only as needed to thicken the hot filling. Cook and stir until no standing liquid remains. Keep any unused slurry separate; a dry, fully cooked filling is easier to wrap.

   Uses All hot filling from step 7 · An as-needed draw of the separate 2 tbsp cornstarch and 2 tbsp cold-water slurry mixed in step 1; unused slurry remains separate

9. 9

   Step 9: Transfer the fully cooked, dry filling to a large shallow bowl. Cool it briefly, then refrigerate within 2 hours of cooking and chill for at least 1 hour, until cold throughout. Start wrapping with cold filling.

   Check chilled filling after 1 hour · 60 minUses All cooked filling from step 8, excluding any unused slurry held separately at step 1

10. 10

    Step 10: Place one wrapper on a flat surface with a corner toward you. Put about two spoonfuls of cold filling about 2 inches from the near corner. Keep the roll tight without overfilling, and fold the near corner over the filling once.

    Uses One 8-inch-square wrapper drawn from the package; remaining wrappers stay covered · About two spoonfuls of the cold cooked filling from step 9 for this roll, with remaining filling kept cold

    
11. 11

    Step 11: Fold both side corners inward and continue rolling into a compact cigar shape. Brush a little of the cooled cornstarch sealing mixture onto the far corner and press it shut. Use this starch mixture for sealing; no egg wash is needed.

    Uses The first wrapper and filling partially rolled in step 10 · A small brush-on draw of the separate 1 tbsp cornstarch and 1 tbsp boiling-water mixture from step 1, cooled to handle

    
12. 12

    Step 12: Place the first roll on a tray and repeat with the remaining cold filling and wrappers, using the same sealing mixture. Expect about 18–20 rolls. Fry them fresh, or freeze the assembled rolls on the tray overnight until completely firm, then transfer to a freezer bag. Keep unused filling refrigerated. For the frozen route, fry straight from frozen without thawing.

    Uses The first completed sealed roll from step 11 · Further wrappers from the same covered package, as needed for the remaining filling · The remaining cold filling from step 9, after the first roll’s draw · Further small brush-on draws of the same sealing mixture from step 1

13. 13

    Step 13: Fill a small suitable pot with the separate frying oil to a depth of 2–3 inches, leaving ample room above the oil, and heat to 325°F (163°C). Add the fresh rolls or still-frozen rolls carefully in small batches. Turn them gently in the oil until evenly golden and crisp and the filling is hot through; for previously chilled or frozen cooked filling, check a representative centre reaches 74°C (165°F). Drain each cooked batch on paper towels and repeat, allowing the oil to return to temperature. Keep any unfried frozen remainder in the freezer.

    Uses The fresh rolls or still-frozen rolls selected for frying from step 12; any saved frozen remainder stays separate · A separate canola-oil frying reservoir, 2–3 inches deep in a small suitable pot; retained oil is unknown

14. 14

    Step 14: In a small saucepan combine the 2 tsp dipping-sauce sugar, 2 tsp hot water, 1 tsp Worcestershire sauce and 1 tbsp soy sauce. Stir and heat just to a simmer, then pour into a small dipping bowl. Serve the drained spring rolls hot with this sauce.

    Uses 2 teaspoons sugar · 2 teaspoons hot water · 1 teaspoon Worcestershire sauce · 1 tablespoon soy sauce · The cooked, drained rolls from step 13, excluding the separate frying reservoir and any unfried saved rolls