CHINESE SPRING ROLLS
Chinese spring rolls are a popular and delicious dish in Chinese cuisine. These crispy, golden-brown rolls are typically filled with a combination of finely chopped vegetables, often including cabbage, carrots, and mushrooms, along with seasoned meat such as pork or shrimp.
8-10 sheets of flour paper (“Spring roll paper”)
1 egg (to close the rolls)
150 grams of minced pork
150 grams of cabbage
50 grams of soy noodles
4 dehydrated shiitake mushrooms
25 grams of chives
2 cloves of garlic
1 piece of ginger
1 tbsp light soy sauce
1 c/c sugar
white pepper powder
oil for frying.
1. Hydrate the soy noodles previously for 30 minutes, soak the dehydrated Shiitake mushrooms for about 15 minutes as well. Chop the garlic and ginger, cut the cabbage, spring onion and carrot very finely. We also drain and cut the Shiitake mushrooms and soy noodles.
2. To prepare the filling, put vegetable oil in a frying pan and fry the garlic and ginger over high heat. When it starts to smell good, add the Shiitake mushrooms and sauté for another minute. Add the spring onion and sauté for another minute, lower the heat and add the minced pork.
3. When the pork is cooked, add carrot and cabbage, soy noodles and to give the Asian flavor, add light soy sauce, sugar, white pepper and sauté for about 5 minutes. Put in a bowl and let cool completely.
4. To make the rolls, spread the flour paper on a smooth surface and place the filling. Roll up to the center, fold the ends inward and continue rolling. Close at the end with the egg.
5. Fry the rolls in plenty of vegetable oil over medium heat, moving them so that the color is homogeneous, it will take about 5 minutes. When they are crispy and golden, remove them to a rack or absorbent paper. And they are ready to serve.