Spring Rolls (Chun Juan)

Ingredients

• 20 store-bought spring roll wrappers (8-inch square)
• 200g ground pork
• 150g napa cabbage, finely shredded
• 100g mung bean sprouts
• 2 medium carrots, julienned
• 4 dried shiitake mushrooms, soaked and thinly sliced
• 3 stalks green onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp Shaoxing rice wine
• 1 tsp cornstarch
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 1 tbsp vegetable oil, for stir-frying
• 4 cups vegetable oil, for deep-frying
• 2 tbsp all-purpose flour mixed with 2 tbsp water, for sealing

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.
9. Fold the bottom corner up over the filling, then fold in both side corners snugly. Roll the wrapper tightly away from you toward the top corner. Brush the top corner with the flour-water paste and press to seal firmly. Repeat with remaining wrappers and filling.
10. Heat 4 cups of vegetable oil in a deep wok or heavy-bottomed pot to 175°C (350°F). Use a kitchen thermometer for accuracy.
11. Fry the spring rolls in batches of 4 to 5, turning occasionally, for 3 to 4 minutes until they are deep golden brown and crispy on all sides. Do not overcrowd the pot as this will lower the oil temperature.
12. Remove the spring rolls with a spider strainer or slotted spoon and drain on a wire rack or paper towels. Serve immediately with sweet chili sauce or Chinkiang black vinegar for dipping.