Pork & Cabbage Spring Roll (2) 白菜猪肉春卷 Recipe

Rehydrate mushrooms & prepare vegetables

Place dried shiitake mushrooms in a small bowl and cover with warm water. Soak 15–20 minutes until soft, then squeeze out excess water and finely chop. Finely shred the napa cabbage, then place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (this prevents soggy spring rolls). Grate the carrot, thinly slice the green onions, and mince the garlic and grate the ginger.

Stir-fry the filling

Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. Add the minced garlic and grated ginger and stir 20–30 seconds until fragrant. Add the ground pork and break it up with a spatula; cook 3–4 minutes until no pink remains and it starts to brown. Add the chopped shiitake, grated carrot, shredded cabbage, and green onions; stir-fry 1–2 minutes until the cabbage just wilts.

Season and finish filling

In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1 tsp cornstarch, 1/8 tsp white pepper, and 1/8 tsp salt. Stir the seasoning into the skillet. Mix the cornstarch well so it distributes and helps bind the mixture; cook another 1–2 minutes until the liquid reduces and the filling is fairly dry but still moist. Taste and adjust seasoning if needed. Transfer the filling to a bowl and let it cool to room temperature (cooling prevents wrappers from becoming soggy or tearing when wrapping).

Prepare wrappers and egg wash

Lay one spring roll wrapper flat on a clean work surface in a diamond orientation (a corner pointing toward you). Keep the remaining wrappers covered with a damp cloth so they don't dry out. Beat the egg in a small dish to use as glue.

Assemble the spring rolls

Place about 3 tablespoons (adjust as needed) of the cooled filling near the corner closest to you, leaving a 1–1.5 cm gap at the edges. Fold the bottom corner up over the filling, fold both left and right corners inward snugly, then roll away from you toward the top corner. Brush the top corner with beaten egg and finish sealing. Repeat with the second wrapper and remaining filling. Ensure seams are tight and well sealed.

Heat oil for frying

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 4–5 cm (enough to deep-fry). Heat to 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without burning immediately.

Fry the spring rolls

Gently lower 1–2 rolls into the hot oil (do not overcrowd). Fry seam-side down first for 30–45 seconds to set the seam, then turn occasionally until evenly golden brown, about 2.5–4 minutes total per batch depending on size and oil temperature. Adjust heat as needed to prevent burning — aim for a steady gentle sizzle.

Drain and rest

Use a slotted spoon to transfer cooked rolls to a wire rack or paper towel-lined plate to drain excess oil. Let them rest 1–2 minutes before cutting (this keeps the filling from spilling and finishes any residual cooking).

Make the sauce

Whisk together 2 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 tsp sesame oil, and 1/8 tsp chili flakes (optional) in a small bowl until the sugar dissolves. Taste and adjust sugar or vinegar balance to preference.

Trim the ends of each spring roll if desired and cut each roll on the diagonal in half. Arrange two halves (one whole roll cut in half equals two pieces) on a plate and serve immediately with the dipping sauce while hot and crisp.