Spring Rolls

Crispy on the outside, bursting with savory pork and umami-rich mushrooms on the inside, these spring rolls deliver the perfect textural contrast. Fresh vegetables and tender shiitake mushrooms keep each bite light and flavorful, while the quick stir-fry filling comes together in just minutes. Perfect for weeknight appetizers or impressing guests with homemade crispy goodness.

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 (8" squares), defrosted

2 tsp cornstarch (for sealing rolls)

1 tbsp water (for sealing rolls)

Oil for frying

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

For the filling: 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 or until vegetables are wilted.

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

Cool the filling completely (spread on a tray and refrigerate for 5 minutes for quick cooling).

Mix cornstarch and water in a small bowl for sealing the rolls.

Carefully peel off one spring roll wrapper, keeping the others covered under a damp tea towel.

Place the wrapper with the 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 the 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 hot (test by sticking a wooden chopstick in—if rapid bubbles appear, it's ready).

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 cornstarch, 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.