Shanghai Spring Roll

Name: Shanghai Spring Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 slices Cabbage leaves; 8s Shiitake Mushrooms; 1 piece Winter bamboo shoots; 150g Shredded pork; Some Spring roll wrapper; Some salt; 15g starch; Some Rice wine; 30g water

by Worm mother millet

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There are two desserts on the New Year’s Eve dinner table at a Shanghainese, the sweet one is the eight-treasure rice, and the salty one is the spring roll.
Spring rolls are delicious only when they are hot. It took only a few steps from the pot to the table. Although I knew that it must be very hot just out of the pot, I couldn't help it immediately. Dipping in spicy soy sauce is a traditional way of eating, and some people like to eat it with vinegar. No matter what you dip, I love to eat like this even if you don't dip it. I often gnaw anxiously, and then my mouth gets scalded. This is how foodies are..."

Ingredients

Shanghai Spring Roll

1. Add 1 g of salt to the shredded pork, 5 g of cooking wine, and 10 g of starch.

2. Shred shiitake mushrooms, shredded winter bamboo shoots, and set aside.

3. Wash the cabbage and shred it.

4. Stir the cooked shredded pork with a spatula and set aside.

5. With a spatula, stir the shredded shiitake mushrooms and winter bamboo shoots with oil, set aside.

6. Stir-fry shredded cabbage with two spatula oil, stir-fry until soft.

7. Add salt, the cabbage will have water, pour shredded shiitake mushrooms and winter bamboo shoots, open the lid and cook.

8. When there is not much water and the cabbage is soft and rotten, pour in the shredded pork and stir-fry well.

9. Starch water, 15 grams of starch, add 30 grams of water, and mix thoroughly. Pour the starch water while stirring. Depending on the filling, the starch water may not be poured in all.

10. The stuffing is clumped together, and the heat can be turned off if it is thick. Serve and let cool.

11. The handmade spring roll wrappers bought at the vegetable farm are torn apart one by one in front of the package.

12. Put the filling on the end close to you and make it into a long strip.

13. Fold up as shown.

14. Finally, roll up, the closing point is downward, you can stick some starch water to stick the closing.

15. Wrap everything and fry in a frying pan until golden on both sides.

Tips:
1. In addition to starch water, do not add a drop of water to the frying fillings.
2. Putting the shredded pork at the end is afraid that the stew will become old and the taste will not be tender.
3. The seasoning is not written in specific grams, add it according to your own taste.
4. The filling should be thick and thick, and it will not burst when it is fried.
5. Don't wrap the freshly fried stuffing immediately for frying, it will splash oil.