Leek Shredded Pork Spring Rolls

Name: Leek Shredded Pork Spring Rolls
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g pork; 100g Chives; 12 sheets Spring roll wrapper; 60g Enoki mushroom; 1/2 teaspoon Soy sauce; 1g salt; 2g Sugar; 3g ginger; 5g Corn flour; Some Vegetable oil

by Norwegian Red Food

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Maybe it should be called Sansi Spring Rolls or Sanxian Spring Rolls, which are wrapped in shredded leeks, enoki mushrooms, and shredded pork, with the flavor of Sanxian.
Perhaps it is called Shanghai spring rolls, which are cooked with Shanghainese dishes, and stir-fried three shreds. Unlike our northern spring rolls, the ingredients are chopped, seasoned, and mixed, and then wrapped in the spring roll skin.

Leek Shredded Pork Spring Rolls

1. Cut the leeks and enoki mushrooms into long pieces, and cut the meat and ginger into thin strips.

2. Mix the shredded pork with soybean paste, sugar, salt, cornstarch and ginger. At the same time, prepare cornstarch.

3. At the same time, prepare cornstarch.

4. Heat the pan with hot oil to loosen and discolor the meat.

5. Pour in the leeks and stir fry twice quickly.

6. Stir in the cornstarch thin glutinous rice flour and stir well.

7. Turn off the heat, pour the enoki mushrooms and stir well.
Note: I use cooked enoki mushrooms without heating.

8. Put it on a large plate, take it outside and let it cool quickly.
Note: The main thing is to keep the leeks out of water.

9. When the shredded pork is cool, wrap it into the spring roll skin, and seal it with a dough paddle.

10. Pack them one by one for use.

11. Heat the pan with oil, put the wrapped spring rolls in one by one, and fry them into golden brown.
Note: The oil temperature should be high, because the filling is cooked, just fry the skin and scorch it.

12. Remove the spring rolls and place them on kitchen paper to absorb excess oil.

13. Serve with balsamic vinegar

Tips:
1. Leeks are easy to produce water, not easy to fry for a long time, the action must be fast.
2. Put enough salt in the shredded pork, do not add salt when frying the leeks, in order to prevent water from the leeks.
3. The oil temperature for deep-fried spring rolls should be high, because the filling is cooked, just fry the skin and scorch it.
4. The fried spring rolls are put on kitchen paper to absorb the excess oil, so they won't feel too oily.
5. Stir-fried ingredients and thinly thickened are the key features of Shanghai spring rolls.