Chinese Spring Rolls | Recipe Cart | Recipe Cart

Ingredients

• 8 ounces finely shredded pork loin ((225g))
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine
• ½ teaspoon cornstarch
• ¼ teaspoon white pepper
• 2 tablespoons oil
• 1 clove garlic ((minced))
• 10 dried shiitake mushrooms ((soaked until softened and thinly sliced))
• 2 medium carrots ((julienned, about 1 cup))
• 1 cup bamboo shoots ((julienned; fresh is preferred, but canned is fine too))
• 1 small napa cabbage ((julienned, about 6 cups))
• 1 tablespoon Shaoxing wine
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt ((or to taste))
• white pepper ((to taste))
• 1/4 teaspoon sugar
• 2 tablespoons cornstarch ((dissolved in 2 tablespoons cold water))
• 1 package spring roll wrappers ((8" squares; this recipe makes about 20 spring rolls))
• 1 tablespoon cornstarch ((dissolved in 1 tablespoon boiling water for sealing the spring rolls))
• Canola oil ((or peanut or vegetable oil, for frying))
• 2 teaspoons sugar
• 2 teaspoons hot water
• 1 teaspoon Worcestershire sauce
• 1 tablespoon soy sauce