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With a crisp skin and a flavorful filling with Chinese barbecued pork, chopped black mushrooms, shreds of carrot and bean sprouts, these spring rolls make the perfect appetizer​ for parties and other occasions. This Chinese spring roll recipe makes 10 to 12 spring rolls.
Ingredients
- 1/4 pound barbequed pork (purchase at Asian markets or make your own Chinese barbecued pork)
- 3 dried black mushrooms
- 1/2 cup mung bean sprouts
- 1/2 medium carrot
- 2 tablespoons red bell pepper (chopped)
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 tablespoons chicken broth
- 1/2 teaspoon granulated sugar
- A few drops sesame oil (to taste)
- 2 tablespoons oil (or as needed, for stir-frying)
- 12 spring roll wrappers (or egg roll wrappers)
- 1 egg (lightly beaten, or 2 tablespoons cornstarch mixed with 1 tablespoon water)
- 3 cups oil (or as needed, for deep-frying)
Steps to Make It
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Cut the barbecued pork into very thin strips.
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Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.
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Rinse and drain the mung bean sprouts.
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Peel the carrot. Shred until you have 1/4 cup.
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In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar, and sesame oil. Set aside.
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Heat a wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbecued pork. Stir-fry for 1 minute.
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Then add the vegetables and stir-fry for another minute, then push up to the side of the wok.
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Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.
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Preheat the oil for deep-frying to 360 F while preparing the spring rolls.
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Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom.
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Roll over once, tucking in the sides.
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Continue rolling and seal the top.
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Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes).
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Remove with a slotted spoon and drain on paper towels.
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Serve and enjoy!
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