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These spring rolls are saucy on the inside and crispy on the outside. Make them ahead of time and have an easy snack that can be baked & ready for eating in 30min flat!
Prep Time: 1 hr + 30 min
Cook time: 20 min
Yield: ~40 spring rolls
Ingredients
Marinade for Pork
500g park loin, finely sliced
1/2 tsp salt
1 tsp sesame oil
2 tsp shaoxing wine
1 tsp cornstarch
1/2 tsp pepper
Filling
2 tbsp oil
2 cloves garlic, minced
10 fresh shiitake mushrooms, diced
3 carrots, julienned
5 fresh bamboo shoots, julienned
Napa cabbage, thin sliced ~9 cups
Sauce
1 tbsp Shaoxing wine
2 tbsp soy sauce
1 tsp sesame oil
1/2 tsp salt
pepper
1/4 tsp sugar
Extra
2 tbsp corn starch + 2 tbsp cold water mixed into slurry
18 - 20 spring roll wrappers, square & flour
1/4 cup vegetable oil
Directions
Filling
Mix together pork marinade ingredients in a medium bowl. Thinly slice the pork tenderloin and add into the marinade. Stir to coat the meat completely, cover and set aside for 30min.
Chop and julienne the vegetables for the filling. Set aside. Combine the ingredients for the sauce.
In a large dutch oven over medium heat, add the 2 tbsp of oil to the pan. Add the marinated pork and cook until browned. Then add the vegetables to the pan and fry, stirring frequently, until the vegetables soften and release their moisture.
To the simmering pot, add the combined sauce ingredients and cook until the cabbage is soft and wilted.
At this point make the corn starch slurry & add in enough to the pan to thicken the sauce to a consistency where there is no standing liquid.
Transfer the filling to a sealable container and allow it to cool. Refrigerate for at least 1hr but overnight is preferable.
Wrapping
Pre-heat oven to 400F.
If frozen, take the wrappers out of the freezer for 10-15 min to thaw.
Once thawed, open the package and place on a plate or counter top. Wet a towel and place over the stack of wrappers to keep moist - the will dry out really fast.
Make the corn starch slurry in a small bowl for sealing the wrapped rolls.
Take 1 - 2 wrappers from the stack and plate on the counter with the point of the square facing you.
Add 50-60 mL (just less than a 1/4 cup or a #20 ice cream scoop full) of filling in the middle of each wrapper.
Fold the pointed end facing you over the filling and press and pull to form a log. Fold the two sides of the wrapper over the log of filling.
Dip a finger in the slurry and rub some of the mixture on the pointed corner before rolling the log up.
Place the spring rolls on a parchment lined baking sheet. Freeze on the sheet or cook right away.
If cooking right away, brush the spring rolls with vegetable oil. Bake in pre-heated oven for 15-20 min, rotating them after 10 min of cooking & then watching them for doneness.
Serve with plum sauce for dipping.
Zhuzh it up!
Check out the pictures on the Woks of Life website for How To Roll a Springroll
If you want to deep fry these (this is my least favourite cooking method) check out the directions in the Chinese Spring Rolls recipe.
This amazing recipe was adapted from the Recipe : Chinese Spring Rolls on thewoksoflife website