Shanghai Spring Rolls
A traditional Shanghai cuisine snack with a crispy outer wrapper and savory, aromatic filling.
Ingredients
shredded pork
to taste
lard (for stir-frying)
to taste
wine
to taste
soy sauce
to taste
salt
to taste
MSG water
to taste
wet starch (for thickening)
to taste
chives (cut into 3/10 inch segments)
to taste
spring pancake wrappers
to taste
rapeseed oil (for frying, heated to 70% hot)
to taste
sweet bean sauce or vinegar (for dipping)
to taste
Instructions
1
Stir-fry the filling
Add the shredded pork to a wok and stir-fry with lard over high heat until about 70% cooked. Add the wine, soy sauce, salt, MSG, and water, then thicken with wet starch. Once it boils through, remove from the heat, transfer to a plate, and spread out to cool. Cut the chives into 3/10 inch (about 1 cm) segments and toss them into the cooked shredded pork to make the filling.
2
Wrap the rolls
Lay a spring pancake wrapper flat on a cutting board. Spoon some of the shredded pork filling along it, roll it up, fold in both ends, and finally shape it into a small rectangular packet about 2.6 inches long and 0.8 inches wide. Seal the seam with a little flour paste.
3
Deep-fry the rolls
Heat the rapeseed oil until it reaches about 70% hot, then add the spring rolls and fry, turning them constantly with chopsticks. After about 2 minutes, when they are golden brown, lift them out and arrange on a plate. Serve with sweet bean sauce or vinegar on the side for dipping.
