Spring Rolls
Traditional fried pastry with a crispy exterior, fresh tender interior, and outstanding texture.
Ingredients
spring roll wrappers
12
five-spice dried tofu (washed and sliced into strips)
200 g
pork (washed and sliced into strips, mixed with soy sauce and starch, marinated for 10 minutes)
150 g
cabbage (leaves separated, washed and sliced into strips)
100 g
carrot (washed, peeled, and sliced into strips)
80 g
starch (for marinating pork and thickening the filling)
to taste
cooking oil
500 g (50 g used)
soy sauce (for marinating pork)
2 tsp
fine salt
1 tbsp
Instructions
1
Slice ingredients into strips
Wash the five-spice dried tofu; separate and wash cabbage leaves; wash and peel carrots; slice all into strips and set aside.
2
Marinate pork strips
Wash the pork, slice into strips, put into a bowl, add soy sauce and starch, mix well and marinate for 10 minutes.
3
Stir-fry pork strips
Pour an appropriate amount of oil into the pot and heat up, add the pork strips and stir-fry until cooked, then remove and set aside.
4
Stir-fry the filling
Use the remaining oil to stir-fry the rest of the filling ingredients until cooked, then add the cooked pork strips and fine salt, mix well, finally add water starch to make a thin sauce to complete the spring roll filling.
5
Wrap and fry
Lay the spring roll wrappers flat, wrap an appropriate amount of filling into each and roll up. Place into hot oil and fry until golden brown, remove and drain excess oil before serving.
