Name: Crispy Pork Spring Rolls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 16 rolls
Ingredients: 300 g ground pork; 250 g chinese cabbage; 1 pc carrot; 20 g dried mushrooms; 100 g bean pods; 3 stems spring onion; 15 g ginger; 2 cloves garlic; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 pinch white pepper; 1 package fillo pastry; 2 tablespoons cornstarch; 3 tablespoons water; 1 l oil

Step by step process

Preparing the filling

1
Make the pork spring rolls back to front, starting with the filling, which needs to cool. Pour hot water over the dried shiitake mushrooms and let them soak for 20 minutes, then squeeze them out and slice into thin strips. Grate or cut the napa cabbage and carrot into a fine julienne. Slice the scallion into rounds and finely chop the ginger and garlic.
TIP:
Pour hot, but not boiling, water over the dried mushrooms and let them soften for 15 to 30 minutes. Then drain them, rinse if needed, and strain the soaking liquid through a fine sieve. It will give the dish a rich mushroom flavor.
2
Heat a wok or a large pan with a little oil. Brown the ground pork until it changes color and breaks apart into small pieces. Add the ginger and garlic, and after half a minute, once fragrant, stir in the carrot, cabbage, and mushrooms.
TIP:
Brown ground meat in smaller batches over higher heat so it doesn't steam in its own juices. Let it sear briefly without stirring first, then break it up into smaller pieces.
3
Stir-fry over high heat for about 3 minutes so the vegetables stay crisp. Mix in the bean sprouts and scallion, then season with soy sauce, sesame oil, and white pepper. Spread the filling on a plate and let it cool completely. A warm filling would soak the wrapper and the rolls would not be crisp.

Rolling the spring rolls

4
Stir the cornstarch with cold water into a thin paste that will seal the rolls. Place a sheet of wrapper on a board with one corner facing you. Put about two tablespoons of the cooled filling on the lower third and spread it into a crosswise strip.
5
Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a compact log. Brush the top corner with the starch paste and press it down so the roll does not open while frying. Wrap all the rolls this way and cover them with a towel so they do not dry out.

Frying and serving

6
Heat the oil to 340 °F in a deep pot or wok. Add enough rolls to leave space around them, and fry for 3 to 4 minutes, turning occasionally, until golden and crisp.
7
Lift the finished rolls out with a slotted spoon and let them drain on a paper towel. Serve right away, while they hold their crisp shell, with a sweet and sour dip or soy sauce.

More tips:

Instead of deep-frying, you can brush the rolls with oil and place them in an air fryer at 400 °F for about 12 minutes. They will be a little drier but lighter.

Raw wrapped rolls can be frozen. Spread them on a tray so they do not stick together, then transfer the frozen rolls into a bag. Fry them later straight from the freezer, just a minute longer.

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