Spring Rolls

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Servings: 8 pies Difficulty: Advanced
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Crispy, golden fried rolls filled with savory pork, mushrooms, and fresh bean sprouts.
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Spring Rolls

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 pies Calories: 1920.5

Description

These homemade spring rolls offer a perfect balance of textures, with a shatteringly crisp exterior giving way to a tender, savory filling. The combination of lean shredded pork, rehydrated dried mushrooms, and crisp bean sprouts creates a classic Chinese-American flavor profile. Aromatic touches of sherry and soy sauce deepen the taste, while fresh celery adds a necessary crunch. Ideal for festive gatherings, holiday parties, or as a satisfying appetizer before a main course, these rolls are best served warm with your favorite dipping sauce. They are a crowd-pleaser that brings authentic restaurant-quality flavor to your home kitchen.

Directions

  1. In a small bowl, whisk together the soy sauce, sherry, Ajinomoto (or Accent), and salt to create the marinade.
  2. Toss the shredded lean pork with the marinade mixture and let it sit for at least 10 minutes to absorb the flavors.
  3. Bring a pot of water to a boil. Submerge the bean sprouts for exactly 1 second to blanch them, then immediately remove and rinse under cold water to stop the cooking process. Drain well.
  4. Clean the dried mushrooms and soak them in warm water until softened, about 15-20 minutes. Squeeze out excess water thoroughly and slice them thinly.
  5. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the sliced celery and blanched bean sprouts, sautéing for 1 minute until just tender-crisp. Remove the vegetables from the pan and set aside.
  6. In the same pan, add another 2 tablespoons of oil. Add the marinated pork and sliced mushrooms, sautéing for 1 minute until the pork begins to brown.
  7. Return the celery and bean sprouts to the pan with the pork and mushrooms. Cook together for 2 more minutes until everything is heated through and combined. Remove from heat and allow the filling to cool completely.
  8. In a small dish, mix the cornstarch with the 4 tablespoons of water to create a slurry for sealing the rolls.
  9. Lay a spring roll skin flat on a clean surface. Place about 1.5 tablespoons of the cooled filling near the bottom edge of the skin.
  10. Fold the bottom edge of the skin over the filling, then fold in the left and right sides tightly. Roll the skin away from you to form a tight cylinder.
  11. Brush the top edge of the skin with the cornstarch-water mixture and complete the roll to seal it. Repeat with remaining skins and filling.
  12. Heat the remaining oil in a deep fryer or heavy pot to 350°F (175°C). Fry the spring rolls in batches until golden brown and crispy, approximately 3-4 minutes per batch.
  13. Remove rolls with a slotted spoon and drain on paper towels. Serve warm.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 1920.5kcal
% Daily Value *
Total Fat 203.5g314%
Saturated Fat 32.2g161%
Cholesterol 45.4mg16%
Sodium 706.5mg30%
Total Carbohydrate 10.5g4%
Dietary Fiber 4.2g17%
Sugars 4.0g
Protein 21.6g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spring rolls, lumpia, chinese appetizer, deep fried, pork filling, bean sprouts, dried mushrooms, crispy rolls, party food, asian cuisine, shredded pork, vegetable filling, homemade wrappers, festive snack, crunchy, saucy, umami, celebration, finger food, traditional
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