Crispy Pork and Vegetable Spring Rolls

Name: Crispy Pork and Vegetable Spring Rolls
Total time: 35 min
Ingredients: store-bought or homemade 12 spring roll wrappers; 250g ground pork; 1 medium, finely diced carrot; 100g, finely diced water chestnuts; 4 pieces, soaked and diced dried shiitake mushrooms; 2, finely sliced green onions; 1 tablespoon, grated fresh ginger; 1/2 teaspoon salt; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 2 tablespoons for filling, more for frying vegetable oil

Golden, crunchy spring rolls stuffed with a savory blend of ground pork and fresh vegetables. These homemade rolls are satisfying to make and even better to eat.

35 min

Medium

0 favorites

Story

These spring rolls are best served hot, straight from the fryer, with a side of sweet chili sauce or vinegar for dipping.

Ingredients

12 spring roll wrappers store-bought or homemade

ground pork 250g

carrot 1 medium, finely diced

water chestnuts 100g, finely diced

dried shiitake mushrooms 4 pieces, soaked and diced

green onions 2, finely sliced

fresh ginger 1 tablespoon, grated

salt 1/2 teaspoon

light soy sauce 1 tablespoon

Shaoxing wine 1 tablespoon

vegetable oil 2 tablespoons for filling, more for frying

Instructions

Prep the vegetables

Soak the dried shiitake mushrooms in warm water for 15 minutes until softened, then squeeze dry and dice. Finely dice the carrot and water chestnuts. Slice the green onions and grate the ginger.

Make the filling

Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the ground pork and stir-fry until it changes color and separates, about 3 minutes. Add the carrot, water chestnuts, mushrooms, ginger, and green onions. Cook for another 2 minutes, stirring frequently. Season with salt, soy sauce, and Shaoxing wine. Remove from heat and let cool completely before wrapping.

Wrap the spring rolls

Lay a spring roll wrapper on a clean surface with one corner facing you (diamond orientation). Place about 2 tablespoons of the cooled filling in the center. Fold the bottom corner up over the filling, then fold in the left and right sides. Roll upward tightly until you reach the top corner. Moisten the top edge with a little water to seal. Repeat with remaining wrappers and filling.

Fry until golden

Pour enough vegetable oil into a deep pan to reach about 5cm depth. Heat to 350°F (175°C). Carefully add the spring rolls in batches—don't crowd the pan. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Serve immediately.