Shanghai-Style Spring Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shanghai-style spring rolls filled with tender pork and mushrooms in a lighter proportion than typical recipes. Savory, umami-rich, and traditional. An elegant appetizer for celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 2/3 cup finely shredded lean pork
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 1 teaspoon shaoxing wine
- ½ teaspoon cornstarch
- ¼ teaspoon white pepper
- 1 small napa cabbage ((finely shredded, about 9 cups))
- 8 dried shiitake mushrooms
- 4 tablespoons oil
- Salt ((to taste))
- White pepper ((to taste))
- 2 tablespoons shaoxing wine
- ½ teaspoon soy sauce
- 1 1/2 tablespoons cornstarch ((mixed with one tablespoon of water))
- 2 teaspoons sesame oil
- 1 package spring roll wrappers ((this recipe will make about 24 spring rolls))
- Oil ((for frying))
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 30m
- Sodium
- 195mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 43mg
- Iron
- 0.31mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.