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3 super golden brown crispy spring rolls on a white ceramic plate

Crispy Pork and Chive Spring Rolls w/Glass Noodles & Vegetables (Sautéed Napa Cabbage, Carrots)


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  • Author: Kelly
  • Total Time: 2 hours 20 minutes
  • Yield: 50 (5 inch) Spring Rolls 1x

Description

These feather-light super cripsy spring rolls are filled with a mixture of seasoned pork, chive, cabbage, carrots, and seasoned glass noodles (for that extra chew I crave from my favorite Thai restaurant spring rolls). They’re fried just until golden brown and are so delicious you won’t miss your regular takeout (or the expense of it). Make extra to freeze. 


Ingredients

Scale

FOR THE FILLING 

  • 1/2 pound of pre-ground fatty pork (OR 1 pound fatty pork shoulder meat) (225g)
  • 1/4 pound (about 1 1/4 cups) napa cabbage, shredded and finely chopped (115g)
  • 1/2 pound (about 2 1/2 cups) carrots, julienned (or grated) (225g)
  • 3 tablespoons (1 1/4 ounces) chives (or scallions, green parts only) finely minced (10g)*
  • 3 to 4 slices fresh ginger (1/4 ounce), (5g)
  • 1 tablespoon Shaoxing wine (15g)**
  • 1 tablespoon light soy sauce (15g) (or sub regular soy)
  • 1 tablespoon chicken or vegetable stock (or ginger-infused water) (15g)***
  • 1/4 teaspoon toasted sesame oil (1g)
  • 1/8 teaspoon white pepper (0.25g)
  • 1/4 teaspoon kosher salt, or more to taste (1g)
  • 8 ounces mung bean glass noodles (225g)

FOR ASSEMBLING THE SPRING ROLLS

  • 1 tablespoon cornstarch (7.5g) plus 1/2 cup of water (118g) combined (cornstarch slurry to seal the spring rolls)
  • one 50ct package of TYJ Spring Roll Pastry wrappers (250g)

DIPPING SAUCE OPTION 1

  • 1/3 cup Chinese black vinegar (or rice wine vinegar) (75g)
  • 2 1/2 tablespoons regular soy sauce (35g)
  • 1 tablespoon warm water (15g)
  • 2 tablespoons sugar (30g)
  • 1 teaspoon toasted sesame seeds (optional) (3g)
  • chili oil or sambal to taste (optional)

DIPPING SAUCE OPTION 2

  • 2 tablespoons regular soy sauce (30g)
  • 1 teaspoon rice wine vinegar, or more to taste (5g)
  • 1/4 teaspoon toasted sesame oil, or more to taste (1g)
  • 1 tablespoon warm water (15g)
  • 1 teaspoon sugar (5g)
  • 1 teaspoon toasted sesame seeds (3g)
  • chives, finely diced (optional)

*See notes in the recipe card for substitutions.


Instructions

  1. Steep the ginger in the pork filling seasoning. Add the Shaoxing wine, light soy sauce, and ginger to a small bowl and allow the mixture to infuse for 30 minutes or up to an hour while you prepare the rest of the ingredients.
  2. Grind the pork (or use pre-ground fatty pork and skip to step 3). Place the pork into the freezer for 20 to 30 minutes to firm up and make it easier to slice and move through the grinder but do not let it freeze solid. Cut the pork shoulder into 2-inch cubes. Attach the KitchenAid food grinder attachment with the larger die, and start adding the meat and grinding. You may choose to grind the meat a second time, but I typically just give it all a quick chop with a knife on the cutting board to make sure all the pieces are nice and small. 
  3. Sauté the cabbage and carrots. Add 1/2 teaspoon (2.5g) of extra virgin olive oil to a skillet set over medium heat, add the chopped cabbage and carrots, a pinch of salt, and cook until the vegetables are tender and no moisture remains in the pan (about 20 minutes). Remove the mixture to a bowl to cool completely.
  4. Make + chill the pork filling. Remove the ginger from the pork filling seasoning and add the white pepper and toasted sesame oil and stir to combine. Add the ground pork and salt to a large mixing bowl with the pork filling seasoning and 1 tablespoon of chicken stock (or ginger-infused water or vegetable stock). Stir the mixture in one direction (clockwise) with chopsticks, or a fork until it becomes visibly “fluffy” and all of the ingredients are well combined and almost paste-like (about 8 to 10 minutes). At this point, the meat should have absorbed all of the liquid. Cover and place the mixture into the fridge to chill and allow the flavors to bloom for at least 15 minutes (or up to an hour).
  5. Make the spring roll dipping sauce. Combine 1 teaspoon of sugar with warm water to dissolve. Add all other ingredients, adjust seasonings if necessary and set aside. 
  6. Test the flavor of the pork filling. Pan fry a small amount of filling in a lightly oiled skillet to make sure the seasonings are just right. Adjust the salt and any seasonings as needed. Once the filling tastes just right, add the chives, sautéed cabbage, and carrots and stir well to combine.
  7. Cook the spring roll filling. Heat a skillet over medium-high heat and add the pork filling mixture and sauté until the pork is cooked through (about 6 minutes). The mixture should be dry without any visible moisture seeping out. Remove the filling to a bowl and allow it to completely cool to room temperature before assembling the spring rolls.
  8. Assemble the spring rolls. Add a small amount of pork filling to the center of each wrapper and top with noodles. Dip your finger into the cornstarch slurry and brush two opposite sides of the wrapper and roll the bottom wrapper over the filling, then fold the two sides in (using more slurry to help seal as needed) and roll it up like a burrito to seal and create a secure spring roll.  Set the filled spring rolls on a parchment-lined tray without touching each other while you continue filling the remaining spring rolls. *See helpful tips and step-by-step recipe photos in the post for more assistance if needed.
  9. Fry the spring rolls. Pre-heat a neutral frying oil to 375°F/190°C and add the spring rolls one at a time being sure not to overcrowd the pot. Fry until golden brown, turning occasionally to ensure even browning (about 1 1/2 to 2 minutes). Be sure to maintain an oil temperature between 350°F-375°F (180°C-190°C). Remove the spring rolls to a paper towel-lined platter using a slotted spoon and serve with the dipping sauce Enjoy!

Notes

FILLING & WRAPPING SPRING ROLLS

  • Place a spring roll wrapper on a work surface with one of the corners pointing toward your body (6 o’clock position) and the other corner at the 12 o’clock position. Depending on the size of your spring roll wrapper (small or large) add the appropriate amount of pork filling and noodles to the center (remember do not over-stuff them) leaving an empty perimeter around the edge. *see step-by-step photos for reference
  • For smaller spring roll wrappers dip your finger into the cornstarch slurry and brush two opposite sides of the wrapper and begin by rolling the bottom wrapper (at the 6 o’clock position) up and over the filling towards the top corner (at the 12 o’clock position), then fold the other two sides in from the sides (using more slurry to help seal as needed) and roll it up like a burrito using a little more slurry to seal the last corner. 
  • For larger spring roll wrappers it’s not necessary to use as much of the cornstarch slurry to help seal the wrappers because they’re large enough to hold the filling and fold over themselves without needing the extra “glue” to keep everything closed. You’ll just need to add the cornstarch slurry at the very end on the last corner to seal them. 

FILLING SUBSTITUTIONS

*If using scallions (which often have a more pungent flavor as compared to chives, you may want to reduce the amount by half or according to your taste. 

**If you use high-quality unsalted Shaoxing wine, you may need to increase the amount of salt you add. If you can’t find Shaoxing wine, use dry sherry in a 1:1 ratio. If you’re thinking about using mirin, it’s acceptable if that’s all you’ve got (but it really has a totally different flavor than Shaoxing wine and it’s also a bit sweet). 

***If using water instead of chicken stock or vegetable stock in the filling, add a few slices of ginger to the water and allow it to infuse for at least 20 minutes before using. When you test fry a little dumpling filling to check for seasonings, you may find that you need to add just a bit more salt to the mixture, or a dash of soy sauce. 

  • Prep Time: 40 minutes
  • Refrigerating + Cooling Time: 1 hour
  • Cook Time: 40 minutes
  • Category: Dim Sum + Dumplings
  • Method: Deep Fried, Shallow-Fried, or Air Fryer
  • Cuisine: Chinese

Nutrition

  • Serving Size: 2 Small Spring Rolls
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