← All recipes
Mama’s Spring Rolls
1 hr 15 mins
2 hrs 5 mins
20 spring rolls
Steps
- Place shiitake mushrooms and black wood ear mushrooms in separate small heatproof bowls; add enough hot water to both bowls to cover mushrooms. Let stand, undisturbed, until mushrooms soften, about 20 minutes. Drain separately, and thinly slice mushrooms. Set both aside separately.
- Gently stir together pork, scallions, Shaoxing wine, ginger, and white pepper in a medium bowl using chopsticks or clean hands until evenly distributed.
- Heat neutral cooking oil in a large skillet over medium-high. Add pork mixture; cook, using a spoon to break pork into small pieces and stirring occasionally, until no longer pink, 4 to 5 minutes. Stir in light soy sauce, oyster sauce, dark soy sauce, salt, and sugar until pork is evenly coated. Add shiitake mushrooms; cook, stirring often, until fragrant, about 1 minute. Add carrot; cook, stirring often, until tender, about 1 minute. Add cabbage and wood ear mushrooms; cook, stirring constantly, until cabbage is wilted and tender, about 2 minutes. Whisk together 3 tablespoons water and starch in a small bowl; add to skillet, and cook, stirring constantly, for 1 minute. Drizzle with sesame oil; turn off heat, and let filling cool completely, about 30 minutes.
- Working with 1 wrapper at a time, place wrapper diagonally in front of you with point facing down (like a diamond shape). Cover remaining wrappers using a damp paper towel to keep them from drying out. Place 2 scant tablespoons cooled filling in center of wrapper in a cigar-like shape, about 4 inches long. Fold the right and left sides of wrapper in toward center, and tightly fold bottom corner over filling; roll tightly to form spring roll. Dab a small amount of additional water on top corner to seal. Place roll, seam side down, on a baking sheet. Repeat process with remaining wrappers and filling.
- Pour additional neutral cooking oil into a large pot to a depth of 1/2 inch; heat over medium-high until a deep-fry thermometer registers 350°F. Working in 4 batches, add 5 spring rolls to pot, and fry until golden brown, about 3 minutes per batch, turning as needed. Transfer to a paper towel–lined plate, and let drain; repeat frying process with remaining spring rolls, adjusting heat as needed to maintain temperature.
Originally published at foodandwine.com. Reproduced for personal collection.
