Pork and Vegetable Spring Rolls Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
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
2 quarts peanut oil, canola, or vegetable oil
Directions
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.