Cantonese Spring Rolls With Pork and Shrimp
Crispy deep-fried Cantonese spring rolls filled with pork, shrimp and vegetables in an oyster sauce, served with plum sauce and hot mustard.
⏱️ Prep: 45 min🍳 Cook: 30 min🍽️ Makes 24
Ingredients
| 6 | dried black mushrooms | |
| 1/4 pound | 115 g | lean pork |
| 1 cup | 240 ml | mung bean sprouts |
| 1/2 | red bell pepper | |
| 4 | Chinese garlic chives | |
| 1/2 | carrot | |
| 1 cup | 240 ml | Napa cabbage (shredded) |
| 1 tablespoon | 15 ml | soy sauce (marinade) |
| 1/4 teaspoon | 1.3 ml | sesame oil (marinade) |
| 1 pinch | cornstarch (marinade) | |
| 10 | medium shrimp (raw, shelled, deveined) | |
| 1 tablespoon | 15 ml | rice wine (dry sherry or sake) |
| 1 teaspoon | 5 ml | cornstarch (shrimp) |
| 2 tablespoons | 30 ml | oyster sauce (sauce) |
| 1 tablespoon | 15 ml | Chinese rice wine (or dry sherry) (sauce) |
| 2 tablespoons | 30 ml | dark soy sauce (or low-sodium chicken broth) (sauce) |
| 1 teaspoon | 5 ml | sesame oil (sauce) |
| 4 cups | 960 ml | oil (for deep-frying, plus about 6 tbsp for stir-frying) |
| 1 teaspoon | 5 ml | garlic (chopped) |
| 1 teaspoon | 5 ml | ginger (chopped) |
| 24 | spring roll wrappers | |
| — | plum sauce (optional dipping) | |
| — | hot mustard (optional dipping) |
Instructions
- Gather the ingredients.
- Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out excess water, cut off the stems and slice finely.
- Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.
- Rinse the shrimp under warm running water. Pat dry, chop finely, and toss with the rice wine and cornstarch. Marinate for 15 minutes.
- Rinse the mung bean sprouts and drain thoroughly. Wash and dice the red bell pepper. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.
- Mix the sauce ingredients in a small bowl; set aside. Heat the wok over medium-high to high heat. When hot, add 2 tablespoons oil. Add the garlic and stir-fry until aromatic. Add the pork.
- Stir-fry until the pork turns white and is about 80 percent cooked. Remove from the wok and drain on paper towels.
- Add 2 tablespoons oil. When hot, add the ginger and stir-fry until aromatic. Add the shrimp and stir-fry until pink. Remove and drain.
- Add 2 tablespoons oil. When hot, add the vegetables one at a time, beginning with the mushrooms, then red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.
- Add the sauce to the wok. Return the pork and shrimp to the pan. Heat through, then remove and cool.
- Clean the wok. Preheat oil for deep-frying to 360 F while preparing the rolls.
- Lay a spring roll wrapper in front of you so it forms a diamond shape.
- Wet all the edges with water or a cornstarch/water paste. Place about 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, then continue rolling and seal the top.
- Deep-fry the spring rolls in 3 to 4 batches until golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
- Serve the spring rolls with plum sauce and hot mustard for dipping.