Ingredients
Scale
- 20 Spring roll wrappers, cut in half on a diagonal
- 100g pork mince (3.5oz)
- 1/2 carrot shredded
- 1/2 onion, thinly sliced
- 1/2 head of white cabbage
- 1/2 cup shredded wood ear mushroom, rehydrated
- 1 tsp chicken powder
- 1/2 tsp sugar
- 1/2 tsp YumYum
- 1/2 tsp salt
- 1/4 tsp five spice powder
- 1 tbsp cooking wine
- 1 tsp sesame oil
- 1 tbsp potato starch
- Vegetable oil, for frying
Instructions
- Heat a pan over medium heat and add a bit of oil. Cook the pork mince until browned, breaking it into small pieces.
- Add the shredded carrot, onion, cabbage, and wood ear mushrooms to the pan. Stir-fry for 3-4 minutes until the vegetables soften slightly.
- Sprinkle the chicken powder, sugar, YumYum seasoning, salt, five spice powder, and cooking wine over the mixture. Stir well to combine.
- Push the vegetable mixture to the sides of the pan, creating a hole in the center. Allow the liquid to pool, then carefully drain the excess water from the pan.
- Sprinkle the potato starch over the mixture and stir thoroughly to absorb any remaining moisture. Remove the pan from the heat and let the filling cool completely.
- Place a halved spring roll wrapper on a clean surface with the pointed edge facing you.
- Add a small spoonful of the filling near the bottom of the wrapper. Fold the bottom tip over the filling, then fold the sides inward, and roll tightly toward the top point. Seal the edge with a dab of water or starch.
- Heat oil in a deep pan or wok to about 180°C (350°F). Fry the spring rolls in batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Remove the spring rolls and place them on a paper towel-lined plate to drain any excess oil. Serve hot with your favorite dipping sauce.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 58
- Sugar: 0.4 g
- Sodium: 153.7 mg
- Fat: 1.4 g
- Carbohydrates: 9.3 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 3.1 mg