The fat, solid spring rolls found in many western restaurants are quite different from the slender and refined spring rolls that are traditionally made to celebrate Chinese New Year. Here’s an easy rendition of the classic.
Ingredients: (Makes 30)
For the filling:
- 5 tablespoons light soy sauce
- 2 teaspoons roasted sesame oil
- 3½ tablespoons Shaoxing rice wine
- 1½ teaspoons cornflour (cornstarch)
- 450 g /1 lb center-cut pork loin, trimmed and cut into very thin strips
- 6 dried Chinese mushrooms
- ½ teaspoon freshly ground black pepper
- 4 tablespoons oil
- 1 tablespoon finely chopped ginger
- 3 garlic cloves, finely chopped
- 130 g/5 oz Chinese cabbage, finely shredded
- 150 g/5 oz/1 cup finely shredded carrot
- 30 g/1 oz/1 bunch Chinese garlic chives, cut into 2 cm/¾ inch lengths
- 180 g/6 oz/2 cups bean sprouts
- 1 egg yolk
- 2 tablespoons plain (all-purpose) flour
- 20 square spring roll wrappers oil for deep-frying
For the condiments:
- Plum sauce, to serve
Method:
To make the filling, combine 2 tablespoons of the soy sauce and half the sesame oil with 1½ tablespoons of the rice wine and 1 teaspoon of the cornflour. Add the pork and toss to coat. Marinate in the fridge for 20 minutes. Meanwhile, soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps. Combine the remaining soy sauce, sesame oil and cornflour with the black pepper.
Heat a wok over high heat, add half the oil and heat until very hot. Add the pork mixture and stir-fry for 2 minutes, or until cooked. Remove and drain. Wipe out the wok.
Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the mushrooms, ginger and garlic for 15 seconds. Add the cabbage and carrot and toss lightly. Pour in the remaining rice wine, then stir-fry for 1 minute. Add the garlic chives and bean sprouts and stir-fry for 1 minute, or until the sprouts are limp. Add the pork mixture and soy sauce mixture and cook until thickened. Transfer to a colander and drain for 5 minutes, tossing occasionally to remove the excess liquid.
Combine the egg yolk, flour and 3 tablespoons water. Place 2 tablespoons of filling on the corner of a wrapper, leaving the corner itself free. Spread some of the yolk mixture on the opposite corner. Fold over one corner and start rolling, but not too tightly. Fold in the other corners, roll up and press to secure. Repeat with the remaining wrappers.
Fill a wok one-quarter full with oil. Heat the oil to 190°C/375°F, or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Cook the spring rolls in two batches, turning constantly, for 5 minutes, or until golden. Remove and drain on paper towels.
Serve with plum sauce.