This is a lunar new year must have dish in our family. It is not only about the taste, but also the time we spend together making it as a family.
Materials (50 spring rolls):
- Filling
- Cabbage 1.5 lb
- Dried mushroom x 6
- Winter bamboo shoots x 1
- Chives 0.3 lb
- bean curd 0.3 lb
- Shredded meat 0.5 lb
- Green scallion x 2
- Spring roll pastry x 50
- Source
- Soy sauce
- Vinegar
- Misc
- Flour
- Egg x 1
- Cooking wine
Recipe
- Soak dried mushroom in warm water for 3 hours
- Marinate shredded pork in cooking wine, soy sauce, beaten egg, and corn starch. Heat oil and stir fry the pork until it changes color. Do not over cook. Set aside.
- Slice cut all the other filling materials, and stir fry everything except for chives and cabbage 3-5 minutes until soften. Set aside.
- Add oil and stir fry cabbage, season with salt and pepper, heat until softened, add in chives and the rest cooked filling materials.
- In a small bowl, add 1/4 cup flour and 1/2 cup water, mix thoroughly and add to the pot to thicken the filling.
- Set filling aside at a cool place until completely cooled down.
- Once cooled down, wrap the filling with the pastry.
- Deep fry the roll until brown and crispy.
- Pair with soy sauce and vinegar - ENJOY!
