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CANTONESE SPRING ROLLS
Michelle Sam
These Cantonese spring rolls have a crisp exterior and a flavorful and colorful interior with just the right amount of crunch. It is so tasty, it doesn't require any sauce, but if you must dip, try worcestershire sauce!
5
from 1 vote
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Prep Time
45
minutes
mins
Cook Time
45
minutes
mins
1
hour
hr
Total Time
2
hours
hrs
30
minutes
mins
Course
Appetizer
Cuisine
Chinese
Servings
24
rolls
Calories
87
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
1
pkg
frozen spring rolls wrappers
▢
½
cup
water
for sealing
FILLING
▢
8
g
dried shitake mushrooms
about 2 for 1x recipe
▢
½
cup
water
▢
1
tsp
light soy sauce
▢
1
piece
Chinese sausage.
▢
3
inch
stick of Chinese style bacon
▢
1-2
scallions
▢
75
g
shallots
about 3 for 1x recipe
▢
16
g
dried shrimp.
▢
56
g
diced salted turnip
▢
125
g
jicama
▢
150
g
Boneless Pork Butt / Shoulder Roast
or coarse ground pork
▢
¼
tsp
salt
▢
1
Tbsp
cooking oil.
optional
▢
salt and pepper
to taste
▢
light soy sauce
to taste
▢
5
g
fresh cilantro
ADD-INS
▢
10
g
shredded dried black fungus
▢
10
g
bamboo shoot strips
▢
50
g
shredded carrots
▢
50
g
shredded cabbage
Instructions
FILLING
Rehydrate mushrooms
▢
Soak mushrooms and shredded black fungus in water and 1 tsp of soy sauce for at least an hour.
▢
Cut pork roast into ½" (1 cm) thickness
Pork meat
▢
Briefly cook in microwave (1 minute). Do not overcook. Partially cooking the meat will make chopping into fine pieces a lot easier.
▢
Chop pork into approx. 1/3" dices.
▢
Sprinkle with salt and pepper to marinate.
Other ingredients
▢
Chop Chinese sausage, Chinese bacon, Shitake mushrooms, shallots, dried shrimp, jicama into a 1/3"-1/2" (1 cm) small dice.
▢
Finely slice scallions.
▢
Rinse diced, salted radish with water through a strainer.
▢
Heat skillet over medium heat.
▢
Saute Chinese sausage and Chinese bacon, rendering as much fat as possible.
▢
Add partially cooked diced pork and stir to mix.
▢
Remove from pan with a slotted spoon.
▢
In the same skillet, add additional oil if there is not enough rendering to saute the shallots.
▢
Saute shallots until caramelized.
▢
Add diced shitake mushrooms. Stir.
▢
Add shrimp and diced radish. Stir.
▢
Add scallions. Stir
▢
Remove from heat and add to the cooked pork.
▢
Add raw chopped jicama and cilantro
▢
Season to taste with salt / soy sauce and pepper if necessary.
▢
Allow to cool before filling rolls.
MAKING THE ROLLS
▢
Remove a sheet of frozen wrapper from the stack, making sure you keep the wrappers moist.
▢
Add filling.
▢
Place shredded carrots, cabbage and bamboo strips on top of filling.
▢
Roll the spring roll wrapper tightly to securely seal in the filling.
FRYING
▢
Deep or shallow fry in pan with oil about 350° fahrenheit (177 ° celcius) until golden brown.
▢
Cool on a trivet to allow excess oil to drain. Serve immediately.
FREEZING EXTRA SPRING ROLLS
▢
Place spring rolls on a silicone mat, parchment paper or foil on a baking tray, making sure they do not touch.
▢
Place them in the freezer until frozen.
▢
Once they are frozen, remove them and place them in a freezer bag.
Video
Nutrition
Serving:
24
g
Calories:
87
kcal
Carbohydrates:
13
g
Protein:
4
g
Fat:
2
g
Saturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
16
mg
Sodium:
334
mg
Potassium:
85
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
393
IU
Vitamin C:
4
mg
Calcium:
18
mg
Iron:
1
mg
Keyword
fried spring rolls, spring roll, spring roll recipe, spring rolls, spring rolls recipe
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