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Photo by Orijit Chatterjee on Unsplash
Chineseappetizerdairy-free
Spring Rolls (Chun Juan)
Originating from the Jiangnan region of eastern China, Chun Juan were traditionally eaten during the Spring Festival as a celebration of the new season's harvest. These crispy, golden rolls filled with seasoned pork and vegetables have spread throughout China and Southeast Asia, each region adapting the filling while keeping the satisfying crunch intact.
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Instructions
- 1
Soak the dried shiitake mushrooms in hot water for 20 minutes until fully rehydrated. Squeeze out excess water, remove stems, and slice thinly. Set aside.
- 2
In a large wok or skillet, heat 1 tablespoon of vegetable oil over high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
- 3
Add the ground pork and stir-fry, breaking it apart, for 3 to 4 minutes until fully cooked and no pink remains.
- 4
Add the shredded napa cabbage, julienned carrots, and sliced mushrooms. Stir-fry over high heat for 2 to 3 minutes until the vegetables begin to soften.
- 5
Add the mung bean sprouts and green onions, then pour in the soy sauce, oyster sauce, Shaoxing rice wine, sugar, and white pepper. Stir-fry for 1 minute to combine.
- 6
Dissolve the cornstarch in 2 tablespoons of cold water and pour into the wok. Toss everything together for 30 seconds until the liquid thickens and coats the filling. Drizzle in the sesame oil and remove from heat.
- 7
Spread the filling on a large tray and allow it to cool completely to room temperature, at least 15 minutes. Cooling prevents the wrappers from becoming soggy.
- 8
Lay one spring roll wrapper on a clean surface in a diamond orientation with one corner pointing toward you. Place 2 heaping tablespoons of cooled filling in the center, shaped into a horizontal log.
