Heat a skillet or wok over medium-high heat. Fry the pork until no longer pink, breaking it up as you go.
Add the cabbage, carrots, green onions, garlic and ginger to the pork. Stir-fry for 3-4 minutes until the vegetables are softened.
Stir in the soy sauce, oyster sauce, sesame oil and white pepper. Cook for 2 more minutes, then remove from heat and let cool.
Mix cornstarch and water to form a paste to seal the dough sheets.
Place filling on each sheet, fold, tuck in the sides, roll up tightly and seal with the paste.
Heat oil to 175°C (350°F). Fry spring rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Variations and tips:
For a vegetarian version, use tofu or shiitake mushrooms.
Add Chinese five-spice powder for extra flavor.
For a healthier version, bake the spring rolls instead of frying them.
Make sure the filling is not too moist to prevent the dough sheets from becoming mushy.
The rolling technique takes a little practice, but it helps to achieve the perfect crispy effect.
Indulge in these homemade spring rolls, a culinary expression of tradition and creativity. Whether you’re an experienced cook or a novice, making spring rolls is as rewarding as it is enjoyable. Enjoy the harmonious blend of flavors and textures that make this dish a timeless classic.
Enjoy!
ADVERTISEMENT
