Chun Juan (Chinese Spring Rolls)

🧂 Ingredients

• 20 Spring roll wrappers(Round or square, typically made from wheat flour. Thaw if frozen according to package instructions.)
• 200 g Ground pork(Can substitute with ground chicken or turkey.)
• 300 g Cabbage(Finely shredded. Napa cabbage is a good choice.)
• 1 medium Carrots(Julienned or finely grated.)
• 4 Dried shiitake mushrooms(Rehydrated in warm water, stems removed, and finely chopped. Reserve soaking liquid for other uses if desired.)
• 100 g Bean sprouts(Trimmed.)
• 2 tbsp Soy sauce(Use regular or low-sodium.)
• 1 tsp Sesame oil(For added aroma.)
• 1 tsp Ginger(Minced fresh ginger.)
• 2 cloves Garlic(Minced.)
• 1 tbsp Cornstarch(Mixed with 2 tbsp water to create a slurry for sealing.)
• for frying Vegetable oil(A neutral oil like canola, peanut, or vegetable oil, heated to 175°C (350°F).)

👨‍🍳 Instructions

1. 1

   Prepare the Filling: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned and no longer pink. Drain off any excess fat.

   ⏱️ 5-7 minutes
2. 2

   Add the minced ginger and garlic to the skillet and stir-fry for about 30 seconds until fragrant. Then, add the shredded cabbage, julienned carrots, and chopped rehydrated shiitake mushrooms. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

   ⏱️ 4-6 minutes
3. 3

   Stir in the bean sprouts and soy sauce. Cook for another minute, just until the bean sprouts are slightly wilted. Remove the skillet from the heat and stir in the sesame oil. Taste and adjust seasoning if necessary.

   ⏱️ 2 minutes
4. 4

   Cool the Filling: Transfer the filling to a bowl and spread it out to help it cool completely. This is crucial to prevent the wrappers from becoming soggy or tearing during wrapping.

   ⏱️ 15-20 minutes
5. 5

   Assemble the Rolls: Lay a spring roll wrapper flat on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the cooled filling near the corner closest to you. Fold the bottom corner up over the filling, then fold in the left and right sides towards the center.

   ⏱️ 15-20 minutes
6. 6

   Roll the wrapper up tightly from the bottom towards the opposite corner, tucking the filling in as you go. Moisten the top corner with a little water or the cornstarch slurry to seal the roll securely.

   ⏱️ 5 minutes
7. 7

   Prepare for Frying: Heat about 3-4 inches of vegetable oil in a deep pot or wok to 175°C (350°F). Ensure you have enough oil to fully submerge the spring rolls.

   ⏱️ 10 minutes
8. 8

   Fry the Rolls: Carefully place 3-4 spring rolls into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until they are golden brown and crispy. For extra crispiness, you can remove them, let them rest for a minute, and then fry them again for another 1-2 minutes.

   ⏱️ 5-8 minutes per batch
9. 9

   Drain and Serve: Remove the fried spring rolls from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Serve hot with your favorite dipping sauce.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure the filling is completely cooled before wrapping to prevent the wrappers from becoming soggy or tearing.
• ✓Wrap the spring rolls tightly to prevent the filling from spilling out during frying.
• ✓For an extra crispy texture, consider a double-frying method: fry until lightly golden, remove, let rest for a minute, then fry again until deeply golden and crisp.

🔄 Variations

• Vegetarian: Omit the pork and increase the amount of vegetables, or use firm tofu.
• With Shrimp: Add finely chopped cooked shrimp to the filling mixture for a seafood variation.

🥗 Nutrition

Per serving