Crispy Spring Rolls

Instructions

1. 1

   Soak dried shiitake mushrooms in boiling water for 20 minutes until rehydrated. Drain, squeeze out excess water, and finely chop. Skip this step if using fresh mushrooms.

2. 2

   Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.

3. 3

   Add carrot, bean sprouts, cabbage, and mushrooms. Cook for 3 minutes until vegetables are wilted.

4. 4

   Add cornstarch, soy sauce, and oyster sauce. Cook for 1 minute until the liquid is gone. The filling should be sticky, not watery.

5. 5

   Cool the filling completely by spreading on a tray and refrigerating for 5 minutes.

6. 6

   Mix 2 tsp cornstarch and 1 tbsp water in a small bowl for sealing the rolls.

7. 7

   Peel off one spring roll wrapper and keep the others covered under a damp tea towel. Place wrapper smooth side down in a diamond position.

8. 8

   Place a heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornstarch mixture to seal.

9. 9

   Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium-high until a bamboo chopstick produces rapid bubbles when inserted.

10. 10

    Carefully place 4-5 spring rolls in the oil and cook, turning occasionally, until deep golden, about 1 1/2 to 2 minutes. Transfer to paper towels to drain.

11. 11

    Repeat with remaining spring rolls.

12. 12

    For the sweet and sour sauce: combine 2 tsp cornstarch, 2 tbsp water, apple cider vinegar, brown sugar, ketchup, and soy sauce in a small saucepan over medium heat.

13. 13

    Bring to a simmer, stirring regularly, then simmer until thickened, about 3-5 minutes.

14. 14

    Serve spring rolls hot with sweet and sour sauce.