Authentic Chinese Spring Roll Recipe | The Woks of Life
"Our Chinese spring roll recipe and tangy dipping sauce tastes just like the spring rolls you'd find at dim sum restaurants. Make ahead & freeze for later!..."
INGREDIENTS
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8 ounces finely shredded pork loin ((225g))
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¼ teaspoon salt
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½ teaspoon sesame oil
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1 teaspoon Shaoxing wine
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½ teaspoon cornstarch
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¼ teaspoon white pepper
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2 tablespoons oil
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1 clove garlic ((minced))
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10 dried shiitake mushrooms ((soaked until softened and thinly sliced))
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2 medium carrots ((julienned, about 1 cup))
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1 cup bamboo shoots ((julienned; fresh is preferred, but canned is fine too))
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1 small napa cabbage ((julienned, about 6 cups))
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1 tablespoon Shaoxing wine
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2 tablespoons light soy sauce
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1 teaspoon sesame oil
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½ teaspoon salt ((or to taste))
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white pepper ((to taste))
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1/4 teaspoon sugar
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2 tablespoons cornstarch ((dissolved in 2 tablespoons cold water))
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1 package spring roll wrappers ((8" squares; this recipe makes about 20 spring rolls))
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1 tablespoon cornstarch ((dissolved in 1 tablespoon boiling water for sealing the spring rolls))
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Canola oil ((or peanut or vegetable oil, for frying))
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2 teaspoons sugar
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2 teaspoons hot water
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1 teaspoon Worcestershire sauce
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1 tablespoon soy sauce
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