Missing some ingredients?
Stock up your kitchen and pantry with pandamart’s extensive selection of groceries. Order your pork, shiitake mushrooms, and spring roll wrappers, and our riders will deliver your groceries to you in just 20 minutes.
Crispy Cantonese Spring Roll Recipe
There are endless variations of spring rolls globally. Each culture has its own version with different fillings and cooking methods, but all are equally as delicious. In the past, Cantonese springs rolls were commonly served during Chinese New Year to symbolise the beginning of spring. Nowadays, they’re feasted on all year round. Make this spring roll recipe at home.
Meal: Snacks, Side Dish
Cuisine: Cantonese
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
Pork marinade:
- ½ tsp of sugar
- 1 tsp of cornstarch
- 1 tsp of light soy sauce
Shiitake mushroom marinade:
- ½ tsp of sugar
- 1 tsp of cornstarch
- 1 tsp of light soy sauce
Filling:
- 300g of pork, shredded
- 100g of shiitake mushrooms, soaked and shredded
- 2 tbsp of cooking oil
- 2 cloves of garlic, minced
- 1 shallot, sliced
- 300g of cabbage, shredded
- 100g of carrots, shredded
- 2 tbsp of Shaoxing wine
- 1 tsp of light soy sauce
- 1 tsp of sugar
- ¼ tsp of white pepper
- ½ tsp of salt
- 30g of yellow chives, sliced
- 2 tsp of flour
- 2 tbsp of water
- 20 pieces of spring roll wrappers
- 600ml of oil (for frying)
Equipment
- 3 bowls
- 1 pan
- 1 spatula
- 1 pot
- Cooling rack
Directions
- In a bowl, combine sugar, cornstarch, and light soy sauce. Repeat for the other marinade and set both aside.
- Add the pork into one bowl and mix to coat evenly. Set aside.
- Add the shiitake mushrooms into the other bowl and mix until well combined. Set aside.
- In a pan over medium-high heat, add cooking oil.
- Toss in the marinated pork and use a spatula to stir-fry until cooked. Remove from the pan and set aside.
- In the same pan, add garlic and shallots and stir-fry until fragrant. Push them to one side of the pan.
- Add the marinated shiitake mushrooms, stir-frying it before combining with the garlic and shallots. Repeat for the cabbage and carrots.
- Once the cabbage softens, add the pork back in along with Shaoxing wine. Stir to mix.
- Pour in the light soy sauce and season with sugar, white pepper, and salt. Continue to stir-fry for 2 minutes.
- Add yellow chives and turn off the heat. Stir to mix until all ingredients are well incorporated. Set aside to cool.
- In a bowl, mix flour and water.
- One at a time, lay out the spring roll wrapper on a flat surface, with its corner pointing down.
- Scoop the filling onto the bottom half of the wrapper, slowly rolling it upwards and folding the right and left sides in.
- Spread the flour mixture on the top, and roll the wrapper upwards until the filling is fully encased. Repeat with the other spring roll wrappers.
- In a pot over medium-high heat, pour in the oil.
- Fry the spring rolls for 5 minutes or until golden brown.
- Remove the spring rolls from the oil and transfer them to a cooling rack.
- Once they have slightly cooled down, immediately serve!
Healthy Alternative
This spring roll recipe is the deep-fried version. However, you can opt for a much healthier dish by switching to Vietnamese spring roll wrappers that are pre-cooked and ready to eat. Just repeat all the steps above, minus the frying.