Chinese Spring Rolls
View original ↗
The Woks of Life · by Bill★ 4.8 (53)

Chinese Spring Rolls

NUTRITION · PER SERVING70M COOK
CAL 9%·PRO 9%
CARBS 14G31% OF CAL
1G FIBER0G ADDED0G INTRINSIC10G OTHER2G TOTAL SUGAR
FAT 13G61% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Dim sum-style Chinese spring rolls filled with pork, mushrooms, and vegetables, served with a tangy dipping sauce. Crispy outside, savory inside. A classic appetizer.

starterchineseporkdairy free
View the full recipe on The Woks of Life →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 18
  • 8 ounces finely shredded boneless pork ((pork butt, shoulder, or loin))
  • ¼ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • ½ teaspoon cornstarch
  • ¼ teaspoon white pepper
  • 2 tablespoons oil
  • 1 clove garlic ((minced))
  • 10 dried shiitake mushrooms ((soaked until softened and thinly sliced))
  • 2 medium carrots ((julienned, about 1 cup))
  • 1 cup bamboo shoots ((julienned; fresh is preferred, but canned is fine too))
  • 1 small napa cabbage ((julienned, about 6 cups))
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon salt ((or to taste))
  • white pepper ((to taste))
  • 1/4 teaspoon sugar
  • 2 tablespoons cornstarch ((dissolved in 2 tablespoons cold water))
  • 1 package spring roll wrappers ((8" squares; this recipe makes about 20 spring rolls))
  • 1 tablespoon cornstarch ((dissolved in 1 tablespoon boiling water for sealing the spring rolls))
  • Canola oil ((or peanut or vegetable oil, for frying))
  • 2 teaspoons sugar
  • 2 teaspoons hot water
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce
PREP
60M
SODIUM
342MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.