Macau Deep-Fried Spring Rolls
Crispy thin pastry filled with savory meat and vegetables. Macau-style spring rolls blend Chinese and Portuguese influences, offering a delightful crunch with every bite.
Ingredients
14 items- Spring roll wrappers 12 sheets
- Ground pork 200 g (7 oz)
- Shrimp 100 g (3.5 oz)
- Mung bean sprouts 100 g (3.5 oz)
- Chinese chives 50 g (1.8 oz)
- Carrot 50 g (1.8 oz)
- Dried shiitake mushrooms 3 pieces
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- White pepper powder 1/2 tsp
- Sesame oil 1 tsp
- Cornstarch 1 tbsp
- Flour 2 tbsp
- Oil as needed
Nutrition
Steps （5 steps）
Combine ground pork and shrimp in a bowl. Add light soy sauce, white pepper, sesame oil, and cornstarch. Stir in one direction for about 2 minutes until the mixture becomes sticky. Marinate for 10 minutes.
Heat 1 tbsp oil in a wok over medium heat. Sauté mushrooms and carrots for 1 minute until softened. Add bean sprouts and chives, turn to high heat, stir-fry for 30 seconds. Remove and mix with the meat mixture. Cool completely to room temperature.
Place a spring roll wrapper diagonally. Put about 2 tbsp filling near the bottom edge. Roll up to the middle, fold the left and right sides inward, brush edge with flour paste, then roll tightly to seal. Repeat to make 12 rolls.
Pour oil into a deep pan to a depth of about 5 cm. Heat to 170°C (340°F), or until a chopstick inserted in oil forms fine bubbles. Deep-fry spring rolls in batches (4-5) over medium-low heat for 3-4 minutes until golden and crispy. Drain on paper towels.
Increase oil temperature to 190°C (375°F). Fry all rolls again for 30 seconds until deep golden and extra crispy. Remove and drain on kitchen paper. Serve immediately.
Tips
The filling must be completely cool before wrapping to avoid the wrappers bursting during frying. Maintaining oil temperature is key: first fry to cook through, second fry for extra crispiness. Use a chopstick to test oil temperature if no thermometer is available.
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