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Shang Hai Spring Roll Recipe

Name: Panda Cuisines Shang Hai Spring Roll Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork (or ground chicken/tofu); 2 cups Napa cabbage, finely shredded; 0.5 cups carrot, grated; 0.5 cups shiitake mushrooms, rehydrated & finely chopped (or fresh),; 3 tbsp scallions, thinly sliced; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp sesame oil; 0.25 tsp white pepper (or black pepper); 1 tsp cornstarch; 0.5 tsp salt; 12 pieces spring roll wrappers (square, about 6–8 inch / 15–20 cm); 2 tbsp water (for sealing edges); 3 cups neutral oil (vegetable, peanut, or canola) for deep/shallow frying; 2 tbsp black vinegar (Chinkiang) or rice vinegar; 1 tbsp soy sauce; 1 tsp sugar; 0.5 tsp chili oil or chili flakes (optional); 1 tsp sesame seeds (optional)

Inspired by Panda Cuisine

Time1h

Serves4

Make Shang Hai Spring Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

1 cups ground pork (or ground chicken/tofu)

2 cups Napa cabbage, finely shredded

1/2 cups Carrot, grated

1/2 cups shiitake mushrooms, rehydrated & finely chopped (or fresh),

3 tbsp scallions, thinly sliced

2 cloves Garlic, minced

1 tsp fresh ginger, minced

2 tbsp Aged soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp Toasted sesame oil

1/4 tsp white pepper (or black pepper)

1 tsp Cornstarch

1/2 tsp Celtic sea salt

Wrappers & sealing

12 pieces spring roll wrappers (square, about 6–8 inch / 15–20 cm)

2 tbsp water (for sealing edges)

For frying

3 cups neutral oil (vegetable, peanut, or canola) for deep/shallow frying

Dipping sauce (optional)

2 tbsp black vinegar (Chinkiang) or rice vinegar

1 tbsp Aged soy sauce

1 tsp sugar

1/2 tsp chili oil or chili flakes (optional)

1 tsp Sesame seeds (optional)

Method

Filling

Prepare mushrooms

If using dried shiitake, soak in warm water for 20–30 minutes until soft, squeeze out excess liquid and finely chop. Reserve soaking liquid for other uses if desired.

Prepare vegetables

Finely shred the Napa cabbage and sprinkle with 1/4 tsp salt. Let sit 5 minutes, then squeeze out excess water firmly using a towel or your hands. Grate the carrot and thinly slice scallions.

Cook filling

Heat a nonstick skillet over medium-high heat. Add 1 tsp neutral oil. Add minced garlic and ginger and stir 15–20 seconds until fragrant. Add ground pork (or chosen protein) and break up with a spatula; cook until mostly browned, 3–4 minutes. Stir in chopped shiitake, grated carrot and shredded cabbage. Cook, stirring, 2–3 minutes until vegetables wilt and moisture largely evaporates. Add soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch and remaining 1/4 tsp salt. Stir thoroughly and cook 30–60 seconds more to let flavors meld. Taste and adjust seasoning. Remove from heat and let mixture cool to near room temperature (about 10 minutes). Stir in sliced scallions.

Wrapping

Set up a clean work surface and a small bowl of water. Lay one spring roll wrapper on the surface in diamond orientation (one corner pointing toward you). Place about 2 tablespoons (heaping) of the cooled filling near the corner closest to you, centered but leaving 1/2 inch margin at edges.

Fold the bottom corner up over the filling snugly, tuck in once toward the center, then fold the left and right corners over the filling to create an envelope. Brush the top corner edge lightly with water and roll the wrapper tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 10–12 rolls depending on filling amount. Keep rolled spring rolls covered with a damp towel while working so wrappers do not dry out.

Frying

Heat oil in a heavy skillet or pot to 350°F (175°C) for deep frying. If shallow frying, use about 1/4–1/3 inch oil in a skillet and heat to medium-high; test with a small piece of wrapper—it should sizzle immediately and start browning.

Carefully add 3–4 spring rolls at a time to avoid crowding. Fry, turning occasionally, until evenly golden brown and crisp, 2.5–4 minutes depending on size and oil temperature. Adjust heat to maintain temperature; too hot will brown outside before heating through.

Remove rolls with a slotted spoon and drain on a wire rack or paper towels. Let rest 1–2 minutes before serving so filling sets slightly.

Dipping sauce (optional)

Whisk together black vinegar, soy sauce, sugar and chili oil (if using). Sprinkle sesame seeds on top. Taste and adjust sweetness or acidity to preference.