Bean Sprout and Shredded Pork Spring Rolls
A seasonal spring snack of mung bean sprouts and shredded pork wrapped in a thin pastry and deep-fried until crisp.
Ingredients
Pork (washed, cut into shreds)
250 g
Dried shrimp (soaked, chopped)
30 g
Bean sprouts (roots removed, washed, blanched in boiling water, drained, and cooled)
500 g
Glass noodles (soaked, cut into segments)
100 g
Spring roll wrappers
500 g
Shaoxing wine
to taste
Sesame oil
to taste
Fine salt
to taste
MSG
to taste
Cornstarch
to taste
Stock
to taste
Instructions
1
Prepare the filling
First wash the pork and cut it into shreds; remove the roots from the bean sprouts, wash them, blanch in boiling water, drain, and let cool; cut the glass noodles into segments.
2
Stir-fry the filling
Heat 30 g of oil in a wok to about 70% hot, add the pork shreds and stir-fry until they change color, then add the glass noodles and stir-fry briefly. Add Shaoxing wine, a small amount of salt, MSG, and stock, then thicken with cornstarch slurry. Transfer to a bowl, add the bean sprouts, chopped dried shrimp, and the remaining salt and sesame oil, and mix well to make the filling.
3
Wrap and fry
Place the filling into the spring roll wrappers and roll into spring rolls. Deep-fry in hot oil until golden brown.
