Shanghai-Style Spring Rolls Recipe
Introduction
Shanghai-Style Spring Rolls are crispy, flavorful bites filled with a savory mixture of pork, napa cabbage, and mushrooms. Perfect as an appetizer or snack, these spring rolls bring a taste of traditional Chinese home cooking right to your kitchen.
Ingredients
- 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 ½ tablespoons cornstarch (mixed with 1 tablespoon water)
- 2 teaspoons sesame oil
- 1 package spring roll wrappers (about 24 wrappers)
- Oil (for frying)
Instructions
- Step 1: Mix the pork with salt, sesame oil, shaoxing wine, cornstarch, and white pepper. Let it marinate for 20–30 minutes. Meanwhile, shred the napa cabbage and slice the dried shiitake mushrooms.
- Step 2: Heat 4 tablespoons of oil in a wok over medium heat. Brown the marinated pork, then add the mushrooms and cook for a few minutes until fragrant. Add the napa cabbage and stir well.
- Step 3: Season the mixture with salt, white pepper, shaoxing wine, and soy sauce. Cover and cook over high heat for 2–3 minutes until the cabbage wilts.
- Step 4: Uncover the wok, add the cornstarch slurry, and stir until the filling thickens. Add sesame oil, stir thoroughly, then turn off the heat and let the filling cool completely.
- Step 5: To wrap, place a spring roll wrapper with one corner facing you. Spoon about 1½ tablespoons of filling about 1½ inches from the corner closest to you. Roll once, fold in the sides, then continue rolling tightly into a cigar shape. Seal the edge with a little water and place seam-side down. Repeat to make about 24 rolls.
- Step 6: Heat about 1 inch of oil in a small pot or shallow pan over medium heat. When bubbles form around a dipped chopstick, carefully fry spring rolls in small batches until golden brown on all sides. Drain on paper towels.
- Step 7: Serve warm with Chinese black vinegar or your favorite dipping sauce.
Tips & Variations
- Ensure the filling is not too wet to prevent soggy wrappers; add extra cornstarch slurry as needed for thickening.
- For a vegetarian version, omit pork and add finely shredded carrots or bamboo shoots instead.
- Freeze wrapped spring rolls on a tray before frying to store for later; fry directly from frozen, adding a minute or two to cooking time.
- Use a small brush or your fingers to apply water carefully when sealing wrappers to avoid them opening during frying.
Storage
Keep cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispness. Uncooked, wrapped spring rolls can be frozen for up to 1 month; fry from frozen without thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh mushrooms instead of dried shiitake?
Yes, fresh shiitake mushrooms can be used as a substitute. Use about 1 cup finely chopped fresh mushrooms and sauté them directly without soaking.
How do I prevent spring rolls from bursting while frying?
Make sure the filling is cool and not overpacked before sealing the wrappers tightly. Also, fry with oil at the right temperature; too hot or too cold oil can cause them to burst.
PrintShanghai-Style Spring Rolls Recipe
A classic Shanghai-style spring rolls recipe featuring a savory filling of shredded lean pork, napa cabbage, and shiitake mushrooms, wrapped in crispy spring roll wrappers and deep-fried to golden perfection. These spring rolls offer a delicious balance of textures and flavors, ideal as an appetizer or snack.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 24–25 spring rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Filling
- 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, sliced
- 4 tablespoons oil
- Salt, to taste
- White pepper, to taste
- 2 tablespoons shaoxing wine
- ½ teaspoon soy sauce
- 1 ½ tablespoons cornstarch mixed with 1 tablespoon water (cornstarch slurry)
- 2 teaspoons sesame oil
Wrapping & Frying
- 1 package spring roll wrappers (makes about 24–25 spring rolls)
- Oil for frying (about 1 inch deep in pot)
Instructions
- Marinate the pork: Combine the shredded lean pork with ¼ teaspoon salt, ½ teaspoon sesame oil, 1 teaspoon shaoxing wine, ½ teaspoon cornstarch, and ¼ teaspoon white pepper. Mix well and let it sit for 20-30 minutes to absorb the flavors.
- Prepare and cook filling: Heat 4 tablespoons of oil in a wok over medium heat. Add the marinated pork and cook until browned. Add the sliced shiitake mushrooms and cook for another 2 minutes until fragrant. Stir in the shredded napa cabbage and season with salt, white pepper, 2 tablespoons shaoxing wine, and ½ teaspoon soy sauce. Mix well, cover with a lid, and cook over high heat for 2-3 minutes until the cabbage wilts.
- Thicken and finish filling: Remove the lid and add the cornstarch slurry to the wok. Stir the mixture until it thickens evenly, adding more slurry if needed to remove excess liquid. Finish by stirring in 2 teaspoons sesame oil. Turn off the heat and allow the filling to cool completely before use to prevent tearing the wrappers.
- Wrap the spring rolls: Lay one spring roll wrapper on a clean surface with a corner pointing towards you. Place about 1 ½ tablespoons of the cooled filling about 1.5 inches from the corner closest to you. Roll over once, then fold in both sides like a burrito and continue rolling into a tight cigar shape. Brush a little water on the corner to seal the wrap. Place the wrapped spring roll seam-side down on a tray. Repeat with remaining wrappers and filling to make about 24-25 rolls. Spring rolls can be frozen for later use.
- Fry the spring rolls: Fill a shallow pan or small pot with oil about 1 inch deep and heat slowly over medium heat. To test readiness, dip a bamboo chopstick into the oil; bubbles forming around it indicate the oil is hot enough. Carefully add spring rolls one by one in small batches, frying until each side is golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve: Enjoy the spring rolls hot with Chinese black vinegar or your choice of dipping sauce.
Notes
- Ensure the filling is cooled completely before wrapping to prevent the spring roll wrappers from tearing.
- Control oil temperature carefully to achieve crispy, non-greasy spring rolls.
- Spring rolls can be prepared in advance and frozen; fry directly from frozen, adjusting frying time accordingly.
- Adjust seasoning of filling to your taste for salt and spice levels.
- Use a shallow pot with about 1 inch of oil instead of deep-frying to use less oil while still getting crispy rolls.
Keywords: Shanghai spring rolls, Chinese spring rolls, pork spring rolls, crispy spring rolls, appetizer, fried spring rolls
