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Pork and mushrooms spring rolls

Pork and mushrooms spring rolls

Print Recipe
Fatty ground pork, wood ears, shiitake, dried shrimps, vegetables and spices make up the filling for these wonderful spring rolls. Serve as a snack, appetizer or pair with rice for your main course.
Updated from a recipe originally published in April 3, 2017.
Course Appetizer, Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author Connie Veneracion

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.