• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spring Rolls (Great Chefs)

  • Recipe Submitted by on

Category: Appetizers, Chinese

 Ingredients List

  • 1/4 c Oil, vegetable OR
  • 1/4 c Oil, peanut
  • 8 oz Boston butt, minced
  • 1 ts Garlic, minced
  • 1 ts Ginger, minced
  • 2 oz Shoots, bamboo
  • 2 oz Mushrooms, black, soaked
  • -- in warm water
  • 1/2 c Cabbage, shredded
  • 2 oz Wine, rice OR
  • 2 oz Sherry
  • 2 tb Sauce, light soy
  • 1 tb Oil, sesame
  • 1/4 c Broth, chicken, boiling
  • Salt (to taste)
  • Pepper, white (to taste)
  • 1 tb Cornstarch
  • 1 tb Sauce, oyster
  • 1 tb Sauce, soy, dark
  • 12 Skins, spring roll
  • Oil, for deep fat frying


Heat the vegetable or peanut oil in a wok. When hot, add the pork and

Add garlic, ginger, bamboo shoots, black mushrooms and cabbage. Cook
and toss with half of the wine, light soy sauce, and sesame oil, then add
boiling chicken broth. Cover and simmer for 30 seconds.

Thoroughly mix the salt, sesame oil, white pepper, cornstarch, oyster
sauce, and dark soy sauce in a bowl. Add to the wok. Cook and toss the
mixture, then remove and cool.

Put a dab of the mixture on a spring roll skin; fold and seal it with
beaten egg.

Deep fry the rolls to a golden brown in a 365 F oil.

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