Name: [shanghai] Spring Rolls with Yellow Sprout and Pork
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chinese cabbage; 80g Winter bamboo shoots; 3g Black Fungus; 200g Pork shreds; 200g Spring roll wrapper; 100ml oil; 2 tbsp Water starch; a little Corn flour; 5g salt; 10ml Rice wine

[shanghai] Spring Rolls with Yellow Sprout and Pork

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Shanghai spring rolls with golden color, crispy skin, soft filling, delicious and delicious, are a favorite traditional snack. Shanghai people must make spring rolls during the Spring Festival. Shanghai spring rolls have two flavors of salty and sweet. The most orthodox salty one is the yellow sprouts and shredded pork fillings. Add black fungus and winter bamboo shoots to make the taste richer, and the nutrition is also balanced and comprehensive. Now, frozen skins are sold in supermarkets, so they are no longer as delicious as they could only be tasted during the New Year. "

[shanghai] Spring Rolls with Yellow Sprout and Pork

1. Prepare shredded cabbage, winter bamboo shoots and black fungus

2. Prepare water starch, pork shreds with cornstarch, 1g salt and 10ml cooking wine, marinate for half an hour

3. Prepare spring roll wrappers

4. First put the shredded cabbage in a pot under cold water, cover with high heat

5. Pour the black fungus shreds and winter bamboo shoot shreds into the boil when the babe is separated, and then remove the water to control the water.

6. Hot pot pour oil

7. Pour warm oil into the pork shreds and stir fry until the color changes, then pick up

8. Then pour shredded cabbage, winter bamboo shoots and black fungus shreds and stir-fry until it tastes delicious and add salt

9. Add pork shreds after cooking for a while

10. After baking it for the taste, thicken it with water and starch, then take it out of the pot and wait for it to cool.

11. Take a spring roll wrapper and add it to the filling

12. After rolling up, fold the two sides to the middle

13. Roll it up again until it's all done

14. Pour the oil in the pan and warm the oil, add the spring rolls and fry them until they are slightly yellow, then pick them up

15. .After the oil temperature rises, return the spring rolls to the pan and fry them until golden on both sides, then pick up the oil to control the oil and enjoy

16. Dip it in vinegar to relieve greasiness and improve flavor

Tips:
1. Cabbage has more moisture, it is best to blanch first and then cook
2. Each company has different tastes, please adjust according to your own taste