Pork & Cabbage Spring Roll (2) Recipe
Make Pork & Cabbage Spring Roll (2) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrapping & Frying
Dipping Sauce (optional)
Method
Filling
- 1
Prepare vegetables and aromatics
Finely shred the cabbage so it releases less water when cooked. Thinly slice the scallions. Mince the garlic and ginger.
- 2
Salt the cabbage (optional step to reduce moisture)
Place shredded cabbage in a bowl, sprinkle with 1/8 tsp salt (from the total salt amount) and toss. Let sit 5 minutes, then squeeze out excess water using a clean towel or paper towels. Discard liquid. This keeps the filling from becoming soggy.
- 3
- 4
Season and bind
Add shredded (and drained) cabbage and sliced scallions to the pan. Stir to combine and cook 1–2 minutes until cabbage softens slightly. Add 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tbs cornstarch, 1 tsp sesame oil, 0.25 tsp white pepper and the remaining 1/8 tsp salt. Stir constantly for 1–2 minutes until mixture thickens and becomes glossy; the cornstarch binds juices and helps filling hold together. Taste and adjust seasoning if needed.
- 5
Cool the filling
Transfer the filling to a bowl and spread out to cool to room temperature (about 10–15 minutes). Cooling prevents steam from making the wrapper soggy and makes rolling easier.
Wrapping & Frying
- 6
Prepare wrappers and seal
Lay one spring roll wrapper on a clean flat surface with one corner pointing toward you (diamond shape). Place half the cooled filling (divide filling into 2 equal portions) slightly below center. Fold the bottom corner up over the filling snugly, tuck in both side corners, then roll up once halfway. Brush the top edge of the wrapper with beaten egg (or the flour-water slurry made by mixing 1 tbs flour + 2 tbs water) and finish rolling to seal the edge. Repeat with the second wrapper and remaining filling. Place finished rolls seam-side down on a plate.
- 7
Heat oil
In a heavy-bottomed skillet or saucepan, pour oil to a depth of about 2–3 cm (enough for shallow-deep frying). Heat over medium-high until the oil reaches about 175°C (350°F). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden in ~30 seconds.
- 8
Fry the rolls
Carefully add the spring rolls seam-side down to the hot oil, two at a time if needed, without overcrowding. Fry, turning occasionally, until evenly golden brown and crisp — about 2.5–4 minutes total depending on heat and thickness. Adjust heat so they brown evenly without burning.
- 9
- 10
Slice and serve
If desired, slice each roll on the bias into 2–3 pieces. Serve immediately with the dipping sauce.
Dipping Sauce (optional)
- 11
Mix sauce
In a small dish, combine 2 tbs light soy sauce, 1 tbs rice vinegar, 1 tsp sugar and 1 tsp chili oil or a pinch of chili flakes. Stir until sugar dissolves. Sprinkle toasted sesame seeds on top if using. Adjust sweetness or acidity to taste.
- 12
Serve
Serve the dipping sauce alongside the freshly fried spring rolls.
