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

  1. Soak dried mushroom in warm water for 3 hours
  2. 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.
  3. Slice cut all the other filling materials, and stir fry everything except for chives and cabbage 3-5 minutes until soften. Set aside.
  4. Add oil and stir fry cabbage, season with salt and pepper, heat until softened, add in chives and the rest cooked filling materials.
  5. 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.
  6. Set filling aside at a cool place until completely cooled down.
  7. Once cooled down, wrap the filling with the pastry.
  8. Deep fry the roll until brown and crispy.
  9. Pair with soy sauce and vinegar - ENJOY!

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