Cantonese Spring Roll-
These delicate spring rolls are filled
with shredded pork, shrimp, black
mushrooms and garlic chives. Yields
about 24 spring rolls
6 dried black mushrooms
1/4 pound lean pork Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
10 medium raw shrimp, shelled and deveined
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch Other:
1 cup mung bean sprouts
1/2 red bell pepper
4 Chinese garlic chives
1 cup shredded Napa cabbage Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken
1 teaspoon sesame oil For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers
plum sauce or duck sauce
Chinese hot mustard
Soften the mushrooms by soaking in hot water for 20
to 30 minutes. Squeeze out any excess water. Cut off
the stems and slice finely.
Cut the pork into matchsticks. Add the soy sauce,
sesame oil and cornstarch. Marinate for 15 minutes.
Rinse the shrimp under warm running water.
Pat dry with paper towels. Chop finely. Toss with the
rice wine and cornstarch. Marinate for 15 minutes.
Rinse the mung bean sprouts and drain
thoroughly. Wash the red bell pepper and dice. Wash and
dice the garlic chives. Wash and shred the carrots and
In a small bowl, mix together the sauce
ingredients. Set aside. Heat the wok over medium-high
to high heat. When the oil is hot, add 2 tablespoons
oil. When the oil is hot, add the garlic and stir-fry
until aromatic. Add the pork. Stir-fry until it turns
white and is about 80 percent cooked through. Remove
from the wok and drain on paper towels.
Add 2 tablespoons oil. When the oil is hot,
add the ginger. Stir-fry until aromatic. Add the
shrimp. Stir-fry until they turn pink. Remove from the
wok and drain.
Add 2 tablespoons oil. When the oil is hot, add the
vegetables, one at a time, beginning with the
mushrooms, then the red bell pepper, cabbage, garlic
chives, shredded carrot and mung bean sprouts.
Add the sauce to the wok. Add the pork and
shrimp back into the pan. Heat through. Remove and
Clean out the wok. Pre-heat the oil for deep-frying
to 360 degrees Fahrenheit while preparing the spring
Lay a spring roll wrapper in front of you so that
it forms a diamond shape. Use your index finger to wet
all the edges with water or a cornstarch/water paste.
Place approximately 2 tablespoons of filling near the
bottom. Roll over once, tuck in the sides, and then
continue rolling. Seal the top.
Deep-fry the spring rolls in 3 to 4 batches,
cooking until they are golden brown and crispy (about 3
minutes). Remove with a slotted spoon and drain on
Serve the spring rolls with the plum sauce and hot
mustard for dipping.