Spring Pancake (Spring Roll)
Crispy golden wrappers encase a savory filling of pork and vegetables, creating a delightful contrast of textures. A beloved festival dish symbolizing prosperity and reunion.
Ingredients
13 items- Spring roll wrappers 12 sheets
- Ground pork 150 g
- Cabbage 100 g
- Carrot 50 g
- Bean sprouts 100 g
- Dried shiitake mushrooms 3
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- White pepper 1/4 tsp
- Salt to taste
- Sesame oil 1 tsp
- Flour paste 2 tbsp flour + 3 tbsp water
- Cooking oil for deep frying
Nutrition
Steps （5 steps）
Shred cabbage, carrot, and soaked shiitake mushrooms. Rinse bean sprouts and drain. Marinate ground pork with 1 tbsp cooking wine, 1/2 tbsp soy sauce, a pinch of white pepper and salt for 10 minutes.
Heat a wok over medium heat, add 1 tbsp oil. Stir-fry pork until it changes color, about 2 minutes. Add cabbage, carrot, and mushroom shreds, stir-fry over high heat for 1 minute. Add bean sprouts and 1/2 tbsp soy sauce, stir-fry another 30 seconds. Drizzle with sesame oil, then transfer to a plate and let cool completely.
Place a spring roll wrapper with the smooth side down. Put about 2 tbsp of filling near the bottom edge. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly. Seal the final edge with a dab of flour paste. Repeat with remaining wrappers.
Heat enough oil in a deep pan to 160°C (when small bubbles rise around a chopstick). Fry spring rolls in batches over medium-low heat for 3-4 minutes, turning once, until golden and crispy. Drain on paper towels.
Arrange spring rolls on a plate lined with paper towels. Serve hot with sweet chili sauce or vinegar.
Tips
Do not overheat the oil, or the wrappers will burn before the filling cooks. Ensure the filling is completely cool before wrapping to prevent the wrappers from tearing. Seal the edges well to avoid opening during frying. If using homemade wrappers, steam them first before wrapping.
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