An easy-to-make Chinese traditional treat by Zhang Xiaoyu of Wang Jia Sha
Pictured here is pretty much everything you'll need: one head of napa cabbage (黄芽菜, huangya cai), shredded pork, crab roe or you can substitute this with bamboo shoot (冬笋, dong sun), shredded ginger and liao jiu (料酒, liao jiu), the latter two ingredients are only needed if you use crab roe. Spring roll skins (春卷皮, chun juan pi), corn or sunflower oil (玉米油/葵花籽油, yu mi you/ kui hua zi you), white pepper, salt, sesame oil and ground cornstarch mixed with with a little cold water.
Chop the napa cabbage up and blanche in boiling water. Remove when the cabbage is soft and transparent.
Coat a frying pan or wok with oil, sauté shredded pork over medium heat. Remove from the pan and set aside.
Follow this same procedure with the crab roe or the bamboo shoot. If you're cooking crab roe, start by stir-frying the ginger before adding the roe.
Mix the roe (or bamboo shoot) with pork, and napa cabbage together.
Add a little bit of the corn starch solution into the mixture.
Season with salt and white pepper then stir fry the mixture together for a few minutes.
It should look like this. Set it aside and allow it to cool.
Place 2 tbsp of filling on the spring roll wrapper. You may have to adjust your quantities a bit, so it might make more sense to add the filling 1 tbsp at a time.
Gently fold over the side closest to you.
Fold over both sides, making sure the filling is evenly distributed throughout.
Roll it up tightly and seal the edges. A paste of wheat flour and water makes a great adhesive if the spring roll wrapper is too dry to stick to itself.
Place the folded side down on the plate. Repeat the process.
Heat up the cooking oil in a pan, (use a wok if you want to deep fry them) . When you see small bubbles in the oil, turn the range to medium heat. It’s time to slide the spring rolls in.
Gently slide a few in at a time. Don't add too many, though, because they might stick together.
Fry until they are golden brown.
Serve with black vinegar for dipping and enjoy.
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