Mini spring rolls recipe

These darlings of the Chinese restaurant appetizer platter can be made at home. Crunchy and full of addictive flavor, spring rolls take a lot of work to prepare, but they can make a fun project in the kitchen with family and friends. You can also make them a day ahead of time and store them in refrigerator before frying or freeze them uncooked for up to 1 month. The spring rolls would be nice to have in the freezer for tasty snack food.

Recipe ingredients:

4 dried Chinese mushrooms

3 cups finely shredded cabbage

2 teaspoons salt

6 teaspoons oil

1/2 teaspoon crushed garlic

1 teaspoon grated ginger

5 ounces ground pork

1/4 teaspoon pepper

1 Tablespoon soy sauce

1 Tablespoon oyster sauce

2 carrots, grated

3 teaspoons cornstarch

2 Tablespoons water

10 large spring roll wrappers

Oil for deep frying

You will need to soak the dried mushrooms in hot water for 30 minutes. During this time you can grate and chop the other ingredients that need to be prepared. Once the mushrooms are softened, squeeze the liquid out of them, remove the stems, and finely chop the caps. Put the cabbage in a colander and sprinkle with salt. Allow the cabbage to set for 10 minutes with liquid draining. Then rinse the cabbage under cold water and squeeze or press out excess liquid.

Heat a wok or big skillet with the 6 teaspoons of oil and sauté the garlic and ginger until golden. Raise the heat and add the ground pork. Stir fry and break up the pork clumps. Add the pepper and the sauces to the meat along with the mushrooms, cabbage, and carrot. Stir fry for 3 more minutes. Now mix the cornstarch with the water and pour it over the meat and vegetable mixture. Cook and stir until the liquid thickens. Leave the food to cool slightly.

Cut the wrappers diagonally in half to make two triangles. Place 2 teaspoons of filling on a triangle. Fold two points over the filling and then roll up toward the third point. Seal the wrappers with paste made from flour and water.

© Falbe Publishing.

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