Crispy Spring Rolls for Lunar New Year with 3 Dipping Sauces!

Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size.

Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute.

Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. Optionally add 1/4 cup of the decanted water from soaking the dried mushrooms for extra flavor.

Continue simmering the filling for another 3 minutes until the napa cabbage is completely wilted, then stir in the corn starch slurry to thicken.

Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further—at least one hour.

Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and fold over both sides, then continue rolling it into a cigar shape. Brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.

Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use.

To fry the spring rolls, fill a small pot with oil until it’s 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches until golden brown and transfer them to a plate lined with paper towels.

Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!

Equipment Needed

Spice Level:

Dietary