Appetizers
Spring Rolls
Ingredients
- - 20 spring roll wrappers
- - 200 g (7 oz) shredded cabbage
- - 1 carrot, julienned
- - 50 g (1/2 cup) shredded wood ear mushroom, soaked and sliced
- - 100 g (3 1/2 oz) minced pork (optional)
- - 3 spring onions, sliced
- - 2 tbsp light soy sauce
- - 1 tbsp Shaoxing wine
- - 1 tsp toasted sesame oil
- - 2 tbsp vegetable oil, for the filling
- - 750 ml (3 cups) vegetable oil, for deep-frying
- - 2 tbsp flour paste (flour mixed with water), for sealing
Method
- Heat 2 tbsp oil in a wok and stir-fry the minced pork, if using, until cooked through.
- Add the cabbage, carrot and wood ear mushroom, and stir-fry for 3-4 minutes until softened but still slightly crisp.
- Season with soy sauce, Shaoxing wine and sesame oil, then stir through the spring onion. Cool the filling completely.
- Place a spoonful of filling near one corner of each wrapper, fold the corner over, tuck in the sides, and roll tightly, sealing the final edge with flour paste.
- Heat the deep-frying oil to 175°C (350°F) and fry the rolls in batches for 4-5 minutes, turning occasionally, until golden and crisp.
- Drain on kitchen paper and serve hot.
Introduction: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said to resemble gold bars symbolising prosperity for the year ahead.
Cultural Background: Spring rolls are crisp, golden rolls traditionally eaten around the Lunar New Year and Spring Festival, their shape and colour said to resemble gold bars symbolising prosperity for the year ahead.
Tips: Cool the filling fully before wrapping, or the wrappers will turn soggy and tear. Roll tightly to prevent oil seeping in during frying.
Variations: Add cooked, shredded chicken or shrimp to the filling for a heartier roll. Serve with sweet chilli sauce or black vinegar for dipping.
Storage: Store uncooked, wrapped rolls in the freezer for up to 1 month; refrigerate cooked rolls for up to 1 day.
Reheating: Reheat in an oven or air fryer at 190°C (375°F) for 8-10 minutes to restore crispness.
Nutrition: Approx. 90 kcal, 3g protein, 4g fat, 10g carbohydrate per roll.
FAQs
Q: Why are spring rolls associated with the New Year?
A: Their golden, bar-like shape after frying is said to resemble gold ingots, symbolising wealth and prosperity for the coming year.
Q: Can spring rolls be baked instead of fried?
A: Yes, brush lightly with oil and bake at 200°C (400°F) for 15-20 minutes, turning halfway, though the texture will be less crisp.