Crispy Spring Rolls

Golden-brown wrappers give way to a savory filling of tender pork, earthy mushrooms, and crisp vegetables that stay crunchy with every bite. The quick 30-minute preparation makes these ideal for weeknight entertaining or when you need an impressive appetizer that comes together faster than takeout. Serve hot with sweet chili or soy dipping sauce for an irresistible starter that vanishes from the plate.

Ingredients

1 tbsp oil

2 garlic cloves, finely chopped or minced

400 g pork mince (or chicken or turkey)

6 dried shiitake mushrooms, soaked in boiling water (or 8 fresh)

1 1/2 cups shredded carrot

1 1/2 cups bean sprouts

1 1/2 cups shredded green cabbage

1 tsp cornstarch

1 1/2 tbsp oyster sauce

2 tsp soy sauce

15-20 spring roll wrappers (21.5 cm / 8" squares)

2 tsp cornstarch (for sealing rolls)

1 tbsp water (for sealing rolls)

Oil for frying (or oil spray for baking)

2 tsp cornstarch (for sauce)

2 tbsp water (for sauce)

1/2 cup apple cider vinegar

1/3 cup brown sugar

2 tbsp tomato ketchup

2 tsp soy sauce (for sauce)

Instructions

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.

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.

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

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

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

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

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.

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

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.

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.

Repeat with remaining spring rolls.

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.

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

Serve spring rolls hot with sweet and sour sauce.