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Chinese: Chou Family Spring Rolls

Source of Recipe


Hsiao-Ching Chou






List of Ingredients



• 1/2 cup pork loin, cut into 1-inch slivers (see note)
  
• 1 to 2 stalks green onion, chopped
  
• 1 cup bean sprouts
  
• 1 cup sliced Chinese (napa) cabbage or regular green cabbage
  
• 1/4 cup sliced dried wood ear mushrooms, reconstituted
  
• 6 dried, stemless shiitake mushrooms, reconstituted and sliced
  
• 1/2 of a medium carrot, peeled and cut into fine julienne
  
• 1/4 cup soy sauce
  
• Sesame oil
  
• White pepper
  
• 1 Tbsp peanut oil, plus more for frying
  
• 8 spring roll wrappers, defrosted
  
• 1 egg, beaten
  






Instructions



1. In a wok or deep saute pan, heat 1 tablespoon oil over high heat. Add the pork and stir-fry until the pieces of meat are no longer pink. Add a splash of the soy sauce to flavor the pork, continuing to stir. Add the green onions; stir. Add the bean sprouts, cabbage, both mushrooms and carrots. Stir vigorously, using a scooping motion. Add the soy sauce, a sprinkle of white pepper and drizzle of sesame oil. Continue to stir until vegetables are cooked through. Adjust the heat, if necessary. Taste filling to see if it's seasoned to your taste. Transfer filling to a bowl and set aside to cool.
   
   
2. In a pan deep enough to accommodate it, add about 1-1/2 inches of oil. Heat to 375 degrees (F).
   
   
3. Meanwhile, make the spring rolls: Carefully separate the skins. If square, place the corner toward you like a diamond. Using a spoon, fork or chopsticks, place a mound of filling the size of a spring roll in the center of the skin. Bring the bottom corner up and over the mound of filling, rolling it at the same time. (Imagine a burrito.) Fold the sides in like a diaper. Brush the remaining flap of skin with beaten egg and roll to seal. Repeat with remaining filling and skins.
   
   
4. Fry rolls in 2 batches. Turn the rolls halfway through. It should take about 2 minutes per side. If the skin browns too quickly, then the oil is too hot. Simply remove the rolls when the skin is evenly brown. Since the filling is cooked, all that's necessary is to cook the skins. Serve hot.
   
   Makes 8 spring rolls.
   
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   NOTE: Traditional spring rolls are vegetarian. If you don't eat meat, you can include sliced baked tofu. If you don't eat pork, you can use chicken, beef or shrimp.