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Celine Leung

Spring Rolls

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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 21 small rolls
Course: Side Dish
Cuisine: Chinese
Ingredients Method Video Notes

Ingredients
  

  • 150 g Napa cabbage finely shredded
  • 50 g carrots finely julienned
  • 30 g mung bean vermicelli soaked and chopped
  • 3-4 dried shiitake mushrooms soaked and finely diced
  • 5 g wood ear fungus 木耳, rehydrated and julienned
  • 1 clove garlic minced
Seasoning
  • 1.5 tsp soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp white pepper
  • 1/2 tsp sesame oil
  • 1/2 tsp corn starch add later to help bind moisture
Wrappers
  • 1 pack Spring roll wrappers (春卷皮) often frozen, ~12-20cm square
Dipping
  • sweet chilli sauce

Method
 

  1. Soak the dried shiitake mushrooms in warm water for 30-60 mins until soft. (depending on its thickness)
    3-4 dried shiitake mushrooms
  2. Soak vermicelli and wood ear fungus in separate bowls of warm water for 15-20 minutes until softened.
    30 g mung bean vermicelli, 5 g wood ear fungus
  3. Shred the napa cabbage, julienne the carrots into thin strips, and mince garlic.
    150 g Napa cabbage, 50 g carrots, 1 clove garlic
  4. Pre-mix the seasoning sauce in a small bowl (leave out corn starch at this stage) and set aside.
    1.5 tsp soy sauce, 1/2 tsp sugar, 1/4 tsp white pepper, 1/2 tsp sesame oil
  5. Once the soaked ingredients are soft, finely chop the mushrooms, julienne the wood ear, and chop the vermicelli.
    3-4 dried shiitake mushrooms, 5 g wood ear fungus, 30 g mung bean vermicelli
  6. In a lightly oiled pan, add garlic and mushrooms, and stir briefly until fragrant.
    3-4 dried shiitake mushrooms, 1 clove garlic, 5 g wood ear fungus
  7. Add cabbage and carrot, stir-fry until softened.
    150 g Napa cabbage, 50 g carrots
  8. Toss in chopped vermicelli, pour in the pre-mixed sauce, and stir everything together.
    30 g mung bean vermicelli
  9. Add in corn starch and mix thoroughly.
    1/2 tsp corn starch
  10. Let the filling cool completely before wrapping. (leave it in the freezer for 15-20 minutes)
  11. Lay wrapper diamond-style (point facing you).
    1 pack Spring roll wrappers (春卷皮)
  12. Spoon 1 tbsp filling near the bottom corner (depend on your wrapper size).
  13. Fold bottom over, tuck tightly, fold in sides, and roll firmly. Seal edge with egg white.
  14. Heat oil to 170–180°C (electric stove level 6).
  15. Fry rolls in batches until golden brown and crispy for around 3-4 minutes.
  16. Drain on paper towels.
  17. Enjoy it while it’s hot and don’t forget your dip!
    sweet chilli sauce

Video

Notes

For freezer-friendly batch, wrap raw, freeze with parchment between layers, then deep-fry straight from frozen (just add 1–2 mins to cook time).