Crispy Sour Cabbage Rolls
Golden crispy exterior with a tangy and refreshing filling, this creative snack is bursting with aroma and unforgettable flavor.
Ingredients
10 items- Northeast sour cabbage 200g
- Ground pork 150g
- Spring roll wrappers 10 sheets
- Minced ginger 10g
- Chopped green onions 20g
- Soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White pepper a pinch
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （7 steps）
Rinse the sour cabbage in clean water, squeeze out excess moisture, and chop finely. Heat a pan over medium heat without oil, add the cabbage and stir-fry until dry, about 2 minutes. Remove and let cool.
In a large bowl, combine ground pork, minced ginger, green onions, soy sauce, cooking wine, white pepper, and a little salt. Stir in one direction until the mixture becomes sticky, about 2 minutes.
Add the dried sour cabbage to the meat mixture and mix well to form the filling.
Take a spring roll wrapper and place about 20g of filling in the center. Fold the bottom edge over the filling, fold in the sides, and roll up tightly, sealing the edge with a little water.
Repeat to wrap all rolls. Make sure the edges are sealed well to prevent opening during frying.
Pour enough oil into a pot and heat over medium heat to 170°C (when a chopstick inserted produces small bubbles). Gently add the rolls and fry over medium heat until golden brown, about 3-4 minutes, turning once.
Increase the oil temperature to 200°C, add the rolls and fry for another 30 seconds until the skin is deeper golden and crunchy. Drain immediately and serve hot.
Tips
Pre-drying the sour cabbage removes bitterness and prevents excess moisture from breaking the wrapper. A second fry ensures extra crispiness that lasts longer. Make sure spring roll wrappers are fully thawed before wrapping.
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