Authentic Chinese Spring Roll

thewoksoflife.com

Michael Summers

subheading: FOR THE PORK AND MARINADE:

8 ounces finely shredded pork loin (225g)

¼ teaspoon salt

½ teaspoon sesame oil

1 teaspoon Shaoxing wine

½ teaspoon cornstarch

¼ teaspoon white pepper

subheading: TO ASSEMBLE THE FILLING:

2 tablespoons oil

1 clove garlic (minced)

10 dried shiitake mushrooms (soaked until softened and thinly sliced)

2 medium carrots (julienned, about 1 cup)

1 cup bamboo shoots (julienned; fresh is preferred, but canned is fine too)

1 small napa cabbage (julienned, about 6 cups)

1 tablespoon Shaoxing wine

2 tablespoons light soy sauce

1 teaspoon sesame oil

½ teaspoon salt (or to taste)

white pepper (to taste)

¼ teaspoon sugar

2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)

subheading: FOR WRAPPING:

1 package spring roll wrappers (8" squares; this recipe makes about 20 spring rolls)

1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls)

Canola oil (or peanut or vegetable oil, for frying)

subheading: FOR THE DIPPING SAUCE:

2 teaspoons sugar

2 teaspoons hot water

1 teaspoon Worcestershire sauce

1 tablespoon soy sauce

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