Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried

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Zee IP Recipes

subheading: For the wrappers:

15 large flour-based spring roll wrappers - 25×25cm (10×10 inches), see note 1

subheading: For the filling:

200 g minced pork (or chicken/beef) - 7oz

120 g shrimp, shelled and cubed - 4oz

120 g carrot, grated - about 2 cups

130 g bean sprouts - about 2 cups

100 g Chinese chives, cut into sections (or finely shredded cabbage) - about 2 cups

6 shiitake mushrooms - thinly sliced (rehydrate beforehand if using dried ones)

2 stalks scallions, finely chopped

100 g dried mung bean vermicelli, rehydrated and cut into sections - about 2 cups after soaking

2 eggs

subheading: For the seasoning:

2 tablespoon oyster sauce - see note 2 for substitutes

1 teaspoon sesame oil

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon ground white or black pepper

subheading: For frying:

Cooking oil for deep frying or air-frying - see note 3

subheading: For the dipping sauce (optional):

2 tablespoon white rice vinegar (or fresh lemon/lime juice)

1 teaspoon light soy sauce

1 pinch sugar

1 clove garlic, minced

Fresh chili pepper, finely chopped - to taste

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