Fried Spring Rolls

Instructions

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1. 1 Set two sheet pans by the stove for you to transfer the meat and vegetables onto. Place the dried mushrooms into a medium bowl. Add enough hot water to cover the mushrooms. To make sure the mushrooms stay submerged, put a small plate or a smaller bowl into the bowl to push the mushrooms down. Let the mushrooms soak until the caps are softened, about 30 minutes. Remove the mushrooms from the bowl; trim off the stems and thinly slice the caps and set aside. You can reserve the soaking liquid and stems for mushroom stock to use another time.
2. 2 Cut the pork against the grain into 1/4-inch thick 2 1/2 to 3-inch long matchsticks and put them into a medium bowl. Add the cornstarch, sugar, sesame oil, soy sauce, and wine, if using, and massage the ingredients into the pork, using your hands. Set aside to let marinate for 10 to 15 minutes.
3. 3 In large nonstick skillet over medium-high heat, add 2 tablespoons of oil. When hot, add the pork and toss to coat with oil. Cook, tossing occasionally, until the pork just turns white, about 2 minutes. Some browning is okay. Transfer the pork to one of the sheet pans and spread into a thin layer to cool, leaving space for the carrots.
4. 4 In the same skillet used to cook the pork, add 1 1/2 teaspoons of oil, the carrots, and 1/2 teaspoon of salt. Cook, tossing often, until the carrots are just starting to wilt, about 1 minute. Transfer the carrots to the sheet pan with the pork, to let cool.
5. 5 In the same skillet used to cook the carrots, add 1 tablespoon of oil, the napa cabbage, and the remaining 1/2 teaspoon of salt. Cook, tossing often, until the napa leaves wilt but the ribs still have some bite, 1-2 minutes. Don’t overcook the cabbage as it will get soggy. Transfer the cabbage to the second sheet pan and spread to a thin layer to let cool.
6. 6 Once the pork and vegetables are at room temperature, combine them onto one sheet pan. Add the oyster sauce, mushrooms, scallions, and ginger and use tongs or your hands to toss to mix well. Spread the mixture out into an even layer and chill in the refrigerator for 1 hour. The filling will be easier to work with once chilled.
7. 7 In a small bowl whisk together the egg and 1 tablespoon water until thoroughly combined.
8. 8 Place a cutting board directly in front of you. Line two clean sheet pans with parchment paper and set to the side. Transfer half of the filling mixture into a bowl and return the remaining filling to the refrigerator. Open the package of wrappers and cover with plastic wrap or a slightly damp kitchen towel. Set the egg wash and a small brush (unless you’re using your finger) and a damp clean kitchen towel by the board.
9. 9 Wrapping spring rolls is basically like wrapping burritos. Place one spring roll wrapper on the board in front of you with the corners facing 3, 6, 9 and 12 o’clock. Scoop a heaping tablespoonful of the filling about 2 inches above the corner closest to you. Form the filling into a 3-inch long horizontal log. Fold the corner of the wrapper closest to you over the filling, then pull it towards you so it’s taut. Roll the cylinder tightly towards the corner opposite of you in one complete rotation. Fold both the right and left sides of the wrapper over the filling. Try to keep the sides parallel. Roll the cylinder toward the opposite corner for about 2 more rotations. The shape in front of you should look like an open envelope. Using a pastry brush or your finger, brush the egg wash on the exposed corner and then tightly roll the cylinder up to the end of the wrapper to seal it. Set the spring roll aside on one of the prepared sheet pans. Repeat wrapping spring rolls until all of the filling and wrappers are used up—don’t forget the remaining filling in the fridge. Keep the assembled spring rolls covered with a sheet of plastic wrap or a damp, clean kitchen towel.
10. 10 Fit a sheet pan with a wire rack or line it with paper towels. Fill a medium Dutch oven or other small wide heavy pot with the remaining oil. Attach a deep-fry thermometer onto the side of the pot. Heat the oil over medium-high heat until the thermometer reads 375°F.
11. 11 Working in 3 or 4 batches, gently slide the spring rolls into the hot oil. Cook, stirring occasionally with a spider or large slotted spoon to make sure that all sides are cooking evenly, until the spring rolls are golden brown, 1 1/2-2 minutes. They will continue to darken when they come out of the oil so don’t let them get too dark. Keep an eye on the thermometer and adjust the heat as necessary to keep the oil between 350°F and 375°F. Let the oil come up to 375°F before cooking another batch. Repeat until all of the spring rolls are cooked.
12. 12 Stack the spring rolls onto plates and serve with the vinegar or a dipping sauce of your choice. Did you love this recipe? Give us some stars below!