Yellow Chive and Bamboo Shoot Spring Rolls

Name: Yellow Chive and Bamboo Shoot Spring Rolls
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 200 g pork (cut into strips and blanched); 100 g char siu pork (cut into strips and blanched); 50 g shiitake mushrooms (cut into strips and blanched); 100 g bamboo shoots (cut into strips and blanched); 100 g yellow chives (cut into small pieces); 100 g shrimp (blanched); 20 spring roll wrappers; 1 tbsp flour (Group B; mix with the water to make a smooth batter); 1 tbsp water (Group B); 1/4 tsp salt (Seasoning A); 1 tsp sugar (Seasoning A); 1 tbsp oyster sauce (Seasoning A); 100 ml water (Seasoning A); 1/4 tsp MSG (Seasoning A); 1 tsp cornstarch (Seasoning B; mix with the water to make a slurry); 1 1/2 tbsp water (Seasoning B); 1 tbsp sesame oil (Seasoning C); 1 tsp five-spice powder (Seasoning C); salad oil (for stir-frying the filling and deep-frying the spring rolls), to taste

Pork, char siu, shrimp, and other ingredients are cut into strips and stir-fried to make a filling, then wrapped in spring roll wrappers and deep-fried.

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Yellow Chive and Bamboo Shoot Spring Rolls

Ingredients

pork (cut into strips and blanched) 200 g

char siu pork (cut into strips and blanched) 100 g

shiitake mushrooms (cut into strips and blanched) 50 g

bamboo shoots (cut into strips and blanched) 100 g

yellow chives (cut into small pieces) 100 g

shrimp (blanched) 100 g

spring roll wrappers 20

flour (Group B; mix with the water to make a smooth batter) 1 tbsp

water (Group B) 1 tbsp

salt (Seasoning A) 1/4 tsp

sugar (Seasoning A) 1 tsp

oyster sauce (Seasoning A) 1 tbsp

water (Seasoning A) 100 ml

MSG (Seasoning A) 1/4 tsp

cornstarch (Seasoning B; mix with the water to make a slurry) 1 tsp

water (Seasoning B) 1 1/2 tbsp

sesame oil (Seasoning C) 1 tbsp

five-spice powder (Seasoning C) 1 tsp

salad oil (for stir-frying the filling and deep-frying the spring rolls) to taste

Instructions

Prepare the ingredients

Cut the pork, char siu, and shiitake mushrooms from Group A into thin strips. Cut the yellow chives into small pieces and set aside.

Blanch the ingredients

In a stockpot, separately blanch the pork, char siu, shiitake mushrooms, bamboo shoot strips, and shrimp from Step 1, then drain them well.

Make the filling

Heat a wok, add a little oil, and stir-fry briefly. Add Seasoning A and stir-fry until the liquid boils. Mix Seasoning B into a slurry, pour it in gently while stirring to thicken the mixture, then remove it from the heat and let it cool. Add the yellow chive pieces from Step 1 and all of Seasoning C to the mixture from Step 2, mix thoroughly, and set aside as the filling.

Roll the spring rolls

First, mix Group B (flour and water) until smooth to make the batter. Lay one spring roll wrapper flat, add about 50 g of filling, and roll it into a cylinder, sealing the seam with batter. Repeat until all the ingredients are used.

Deep-fry

Heat the oil in a wok to about 160°C. Add the spring rolls from Step 4 and deep-fry over medium heat until golden brown. Remove them and drain off the excess oil.