Cantonese Spring Rolls 廣東春捲
You can replace the pork with any kind of meat or pressed tofu.You can use any vegetable that has low water content. Various dipping sauces can be used. In the picture I have plum sauce, Cantonese chili sauce and Worcestershire sauce.
Approximate cost (CAD) $8
Ingredients
- 300 g Pork (shredded)
- 300 g Cabbage
- 100 g Shiitake mushrooms (approx. 3)
- 100 g Carrots (shredded)
- 30 g Yellow chives
- 2 cloves Garlic
- 1 large Shallot
- 2 tsp Light soy sauce
- 1 tsp Sugar
- ¼ tsp White pepper powder
- 2 tbsp Shaoxing wine
- ½ tsp Salt
- 2 tbsp Oil
- 1 pkg Spring roll wrappers (I made 20 spring rolls using 8.5” wrappers)
- 2 tsp Flour
- 2 tbsp Water
- 600 ml Oil for deep frying
Ingredients for pork marinade:
- ½ tsp Sugar
- 1 tsp Cornstarch
- 1 tsp Light soy sauce
Ingredients for shitake mushroom marinade:
- ½ tsp Sugar
- 1 tsp Cornstarch
- 1 tsp Light soy sauce
Instructions
- Soak dried shitake mushrooms overnight or use fresh shitake mushrooms. Slice into thin shreds; marinate with ½ tsp sugar, 1 tsp cornstarch, 1 tsp light soy sauce; mix well and set aside
I like to marinate shitake mushrooms to give them more flavour after stir-frying - Slice pork into thin shreds; marinate with ½ tsp sugar, 1 tsp cornstarch, 1 tsp light soy sauce; mix well and set aside
- Slice cabbage and carrots into shreds and set aside
- Cut yellow chives into 5 cm long pieces and set aside
- Mince garlic and slice shallot
- Heat wok or fry pan to high (or medium-high if high heat is not suitable)
- Add 2 tbsp oil to the wok
- Add marinated pork. Let the pork sit in the wok for 30 seconds and then flip it over and let it sit for another 30 seconds then start stir frying until cooked and remove from heat
- Add some oil if there is no oil in the wok
- Add shallots to the wok and stir-fry until aromatic
- Add garlic in with the shallots. Stir-fry for 30 seconds and push everything to one side of the wok
- Add shitake mushrooms to the wok. Stir-fry first by itself and then incorporate it with the shallots and garlic and move to the side. Repeat for carrots and cabbage
- Once the cabbage begins to soften and shrink, add the pork back into the wok. Add 2 tbsp Shaoxing wine and stir-fry
- Add 2 tsp light soy sauce, 1 tsp sugar, ¼ tsp white pepper powder and ½ tsp salt and continue stir-frying for 1-2 minutes until carrots and cabbage are soft
- Add yellow chives and turn off heat. Incorporate the yellow chives with the rest of the ingredients
- Transfer the ingredients onto a plate or two plates to speed up cooling process
- Combine 2 tbsp flour and 2 tbsp water in a small bowl. Mix well
- Once the ingredients have cooled, you can open your spring roll wrapper package
they dry out quite quickly so only take a few out at a time 
- Follow the step-by step photos for wrapping instructions. Use the flour and water mixture (2 tsp flour, 2 tbsp water) as glue to seal the wrapper
- Each spring roll will need approx. 2 tbsp of filling
- Continue until all the filling is used
- Pour 600 ml of oil into a wok, pan or pot
- Bring the oil to 160˚C or 325˚F
- Fry the spring rolls for around 5 minutes or until golden
- Remove from the oil and place on a cooling rack
- Wait 5 minutes before serving
Nutrition
Calories: 2064kcalCarbohydrates: 99gProtein: 29gFat: 175gSaturated Fat: 18gTrans Fat: 1gCholesterol: 64mgSodium: 1347mgPotassium: 966mgFiber: 8gSugar: 7gVitamin A: 4598IUVitamin C: 36mgCalcium: 119mgIron: 6mg
Tried this recipe?Let us know how it was!