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Shanghai-Style Spring Rolls Recipe

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★★★★★

4.6 from 136 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbyclara.com/shanghai-style-spring-rolls-recipe/