Makes about 20 appetizers
Ingredients
- ⅓ lb ground pork
- 1 tbsp soy sauce
- 2 tsp shaoxing wine
- ¼ tsp sesame oil
- 2 tsp cornstarch
- 2 cups cabbage, grated
- 1 cup broccoli stalks, julienne
- 1 small carrot, grated
- salt to taste
- 1 pkg 8” spring roll wrappers, defrosted
- 4 tbsp canola or vegetable oil, divided
How-to
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In a medium bowl, mix ground pork, soy sauce, shaoxing wine, sesame oil and cornstarch until well-combined
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In large saucepan heat 1 tbsp of the cooking oil until shimmering over high heat
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Add ground pork mixture, using a spatula or wooden spoon to break pork into small pieces When completely cooked (about 2-3 minutes), remove pork to a medium bowl
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Heat 1 tbsp of cooking oil to remaining pork fat if needed (there may be enough fat residue left for sauteing) over medium heat until shimmering. Add cabbage, broccoli stalks and carrots. Sauté until cabbage begins to turn translucent, 4-5 minutes Season with salt if desired. Remove and add to large bowl with cooked pork mixture
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Mix pork and vegetable until well-combined and set aside to cool
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On a clean surface, unwrap spring roll wrappers and cover with a damp paper towel to prevent drying
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Turn the square wrapper so that the corners are pointing north, east, south and west. Place 3 tbsp of the filling an inch above the bottom corner leaving space on both sides, fold the bottom corner over the filling and roll once, completely encasing the filling. Take the left corner and fold inwards, roll forward, once again. Take the right corner and fold inwards and roll forward again, until closed. Keep completed spring rolls covered under a damp paper towel. (If deep frying, seal the top corner with cornstarch slurry ( part cornstarch to 4 parts water)
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Stove-top toasting: Heat a large pan over medium high heat. Lightly brush all the rolls with remaining oil until just glistening. Working in small batches, place the rolls seam-side down on the pan and toast all sides until golden brown and crispy, 2-3 minutes per side. Remove from heat and serve.
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Deep-frying: In a large stockpot add cooking oil until about one-third of the way up and heat to 350º. Fry spring rolls in small batches until golden brown and crispy, about 3 minutes. Remove and drain on paper towels
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Serve with dipping sauce if desired
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