But they’re fried — doesn’t that make them egg rolls? Not in Asia. Well, except in establishments that pander to American customers. There are restaurants that call them egg rolls to make the menu more comprehensible to Americans.
In Asia, spring rolls are either fresh or fried. In the case of fried spring rolls, they aren’t dipped in beaten egg before they are slid into the fryer. American cooks think that the egg adds a layer of crispness to the parcel but, really, it’s the wrapper that’s supposed to turn crisp during frying. And you don’t need egg to do that.
Why do I say that fried spring rolls can be served on special occasions? Because the golden color makes them resemble gold bars, fried spring rolls are often served on Lunar New Year. They are also often served during birthdays especially when the guests are a mix of adults and children. Fried spring rolls are are so universally adored irrespective of age, you see. And, based on photos of holiday meals of Filipino-American families that I’ve seen on social media, fried spring rolls are obviously a fixture on Christmas and New Year too. So, there.
Before diving into the recipe, a few explanatory notes are in order. There are full posts in the archive that should help you understand and appreciate the addition of mushrooms and dried shrimps in the filling, for starters.
How to rehydrate dried mushrooms
Yes, you just soak them in water. But what should be the temperature of the water? And how long do they need to soak? How do you know when they are sufficiently rehydrated?
Although you may always use fresh wood ears and shiitake, rehydrated dried mushrooms do have a deeper flavor that fresh ones.
Dried shrimps: how to buy, store and cook
They taste different from fresh shrimps; the dried ones have a stronger and more concentrated flavor which some cooks refer to as “umami.”
The same is true about the shrimps. While fresh ones will give the filling better texture (ground fresh shrimps turn into a thick paste that makes a wonderful binder), dried ones will give the filling a richer flavor.
How to wrap, store and reheat spring rolls
The English-speaking world calls them spring rolls although this Asian delicacy has nothing to do with spring. They are served fried or non-fried and fillings vary. The wrappers vary too depending on which part of Asia you are in.
Finally, the wrapper and how to use it. Flour-based spring roll wrappers are ideal. Wheat flour, to be more precise. If you think that all spring roll wrappers are wheat flour-based, you couldn’t be more wrong. So, do read that post about how to wrap spring rolls which include information on the different wrappers that are used for making Asian spring rolls.
Ingredients
- 400 grams ground pork with at least 20% fat
- 2 shallots finely chopped
- ⅓ cup finely chopped wood ears (rehydrated if using dried)
- ⅓ cup finely chopped fresh skiitake (rehydrated if using dried)
- 2 tablespoons dried shrimps soaked then finely chopped
- ⅓ cup finely chopped carrot
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- salt
- ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame seed oil
- 1 tablespoon all-purpose flour
- 1 tablespoon corn starch plus more for dusting
- 12 to 15 large spring roll wrappers
- 1 egg lightly beaten
- cooking oil for deep frying
- 1 cup sweet and sour sauce for dipping
Instructions
- In a bowl, mix together the ground pork, chopped shallots, wood ears, shiitake, dried shrimps, carrot, garlic, ginger, a teaspoon of salt, a quarter teaspoon of pepper, the five-spice powder, oyster sauce and sesame seed oil.
- In a small bowl, mix the flour and one tablespoon of starch with two tablespoons of water until smooth. Pour into the ground pork and mix well.
- Cover the bowl and let the mixture rest in the fridge overnight.
- Separate the spring roll wrappers.
- Use one to two tablespoons of the pork and mushroom mixture for every spring roll wrapper. Wrap tightly and brush the edges with the beaten egg to seal.
- Lay the uncooked spring rolls on a tray and sprinkle lightly with corn starch. Turn the spring rolls over and sprinkle with more starch. Shake off the excess. The light coating of starch will add another layer of crispness to the spring rolls.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
- Over medium-high heat, fry the spring rolls in batches, rolling them in the hot oil for even browning.
- Cut each spring roll into two to three portions. This will prevent steam buildup so that the spring rolls will stay crisp longer.
- Serve the pork and mushrooms spring rolls with sweet and sour sauce for dipping.
