Authentic Chinese Spring Rolls Recipe

Ingredients for Authentic Chinese Spring Rolls

• Ground Lean Pork
• Cornstarch
• Rice Wine Vinegar
• Dry Sherry
• Salt
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup bamboo shoots (sliced)
• Dried Shiitake Mushrooms
• Green Onion
• Sugar
• White Pepper
• Soy Sauce
• Sesame Oil
• [Specify number, e.g., 12 spring roll wrappers]
• All Purpose Flour
• Water
• 2 tablespoons vegetable oil
• Hot Sauce
• Rice Vinegar
• Apricot Jam

How to Make Authentic Chinese Spring Rolls

1. **Prepare the Marinade:** In a bowl, whisk together [Specify marinade ingredients with measurements].
2. **Marinate the Pork:** Add 1 lb ground pork to the marinade. Mix thoroughly and let marinate at room temperature for 20 minutes.
3. **Cook the Vegetables:** Sauté 1 cup shredded cabbage and 1/2 cup shredded carrots in 1-2 tablespoons vegetable oil in a wok until crisp-tender. Alternatively, steam the vegetables in a bamboo steamer until crisp-tender.
4. **Cool the Vegetables:** Spread the cooked vegetables on a cookie sheet and refrigerate until completely cool.
5. **Cook the Pork:** Heat 1-2 tablespoons vegetable oil in a wok. Add the marinated pork and sauté until no longer pink. Continue to sauté until all moisture evaporates and the pork is dry.
6. **Cool the Pork:** Spread the cooked pork on a separate cookie sheet and refrigerate until completely cool.
7. **Combine the Filling:** In a large bowl, combine the cooled pork, [Specify binder mixture with measurements], cooled vegetables, 1/2 cup bamboo shoots (sliced), 1/2 cup sliced mushrooms, and 1/4 cup chopped green onions. Mix well and ensure the filling is completely cool.
8. **Prepare the Sealer:** Combine [Specify sealer ingredients with measurements] and mix until smooth.
9. **Assemble the Spring Rolls:** Lay a spring roll wrapper on a flat surface, with a point facing you. Place about 1/4 cup of filling 1/3 of the way up the wrapper.
10. **Roll the Spring Rolls:** Roll the wrapper tightly, tucking in the sides to form a narrow roll (about 1/2 to 2/3 inch in diameter).
11. **Seal the Spring Rolls:** Brush the triangle end flap with the sealer for the last 1 1/2 to 2 inches.
12. **Rest the Spring Rolls:** Keep the finished rolls covered with a damp towel or damp paper towels.
13. **Refrigerate or Freeze:** Refrigerate or freeze the rolls. For long-term freezer storage, place the rolls in plastic bags.
14. **Prepare the Dipping Sauce (Option 1):** Combine [Specify dipping sauce ingredients with measurements] and stir well.
15. **Prepare the Dipping Sauce (Option 2):** Combine [Specify alternate dipping sauce ingredients with measurements] in a small saucepan. Simmer for 5 minutes, stirring until smooth. Strain and cool.
16. **Deep Fry the Spring Rolls:** Heat 1 quart of vegetable oil in a wok to 350°F (175°C). Fry the rolls in batches of 8-10, until deep golden brown. Do not overcrowd the wok. Adjust heat as needed to maintain temperature (do not exceed 375°F/190°C).
17. **Drain and Serve:** Drain the spring rolls on paper towels. Cut each roll in half diagonally. Serve warm with Chinese mustard and your choice of dipping sauce.
18. **Reheating:** Cooled rolls can be reheated at 350°F (175°C) for 10 minutes, wrapped in foil.