Makes 20 pieces
Spring roll wrappers usually can be found in the produce section. We opted to panfry these spring rolls, rather than deep fry them. Be sure the oil is heated properly.
- 2 tablespoons peanut oil
- 2 teaspoons minced ginger
- 1/4 cup thinly sliced scallions, white portion only
- 1 lb ground pork
- 1/2 oz dry black fungus, rehydrated and drained (optional)
- 2 cups shredded napa cabbage
- 1 1/2 cups bean sprouts
- 1 cup thinly sliced shiitake mushrooms
- 1/2 cup thinly sliced scallions, green portion only
- 2 tablespoons dark soy sauce
- 1 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- Slurry of 2 tablespoons cornstarch mixed with 1 tablespoon cold water
- Cornstarch to line baking sheets
- 1 package spring roll sheets
- Egg wash of 2 eggs beaten with 1 tablespoon water
- Corn or peanut oil, as needed for frying
- 1/2 cup Chinese-style mustard, or as needed
- Heat the oil in a wok over high heat, add the gingerroot and the white portion of the scallions. Stir-fry until aromatic, about 30 seconds. Add the pork and stir-fry until cooked through, about 5 minutes. Add the black fungus and stir-fry until hot, about 30 seconds. Add the cabbage, bean sprouts, mushrooms, and scallion greens. Stir-fry until all vegetables are very hot and tender crisp, 2 to 3 minutes.
- Add the soy sauce, rice wine, sesame oil, sugar, salt, and pepper. Stir-fry until the ingredients are evenly coated, and then push the solid ingredients up onto the sides of the wok, allowing the liquid to settle in the bottom. When the liquid is boiling rapidly, stir in the slurry. Return the liquid to a simmer, and then pull the ingredients from the sides of the wok into the sauce. Stir-fry until all of the ingredients are coated with the sauce. Transfer the mixture to a bowl and cool to room temperature. The filling is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
- Sprinkle a baking sheet liberally with cornstarch. Place 2 tablespoons of filling on each spring roll sheet and brush the edges of the sheet with egg wash. Fold the narrow ends in on both sides (fold about 1 inch of the wrapper) and then roll the wrapper around the filling. The filling should be completely enclosed in the wrapper. Seal the seam on the bottom of the roll by pressing it gently. Place the finished rolls on the lined baking sheet. The spring rolls are ready to panfry now, or they can be covered and held in the refrigerator for up to 8 hours.
- Add enough corn or peanut oil to come to a depth of 1 inch in a deep pot or Dutch oven and heat the oil over medium-high heat to 350°F. Add a few spring rolls to the hot oil, a few at a time. Panfry on the first side until the wrapper is blistered and deep golden brown, about 4 minutes. Turn and fry on the second side until golden and crisp, another 3 to 4 minutes. Drain briefly on absorbent toweling. Serve at once on a heated platter or plates and pass the mustard on the side.