Spring Rolls (春卷)

春卷

Spring Rolls (春卷) — Home-styleShanghai home cooking.

Ingredients

• napa cabbage
• carrot
• ground pork
• spring roll wrappers
• light soy sauce
• sesame oil
• neutral oil (for frying)

Instructions

1. Shred cabbage and carrot into fine matchsticks. Sprinkle with 1 tsp salt, let sit 10 minutes, then squeeze dry. (Vegetables wilted and glossy, liquid released)
2. Heat 1 tbsp oil in wok, stir-fry pork until no longer pink, about 3 minutes. (Meat turns from pink to white-gray, edges slightly browned)
3. Add soy sauce, sesame oil, and squeezed vegetables. Stir-fry 2 minutes until well combined. (Vegetables glisten with oil, aromatic steam rises)
4. Place 2 tbsp filling on wrapper, fold corners, roll tightly. Seal edge with water. (Roll is cylindrical, compact, no gaps)
5. Heat oil to 175°C, fry rolls 2-3 minutes per side until golden brown and crispy. (Roll turns golden, bubbles active around edges)
6. Drain on paper towel, serve immediately with sweet chili sauce or vinegar dip. (Steam rises, crust crackles when broken)