Get ready to transport your taste buds straight to the bustling streets of Shanghai with these mouthwatering spring rolls that are guaranteed to make your family and friends beg for more! These aren't just any ordinary spring rolls - they're a perfect harmony of crispy, golden-brown exterior and a vibrant, flavorful vegetable filling that will have everyone asking for your secret recipe. Whether you're a seasoned home cook or a culinary adventurer looking to explore authentic Chinese cuisine, these Shanghai-style spring rolls are about to become your new favorite appetizer or snack.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 10 spring roll wrappers
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Oil for frying
Instructions
- Prepare all vegetables by finely shredding cabbage, julienning carrots, and thinly slicing mushrooms. Ensure vegetables are cut uniformly for even cooking.
- In a large wok or skillet, heat a tablespoon of oil over medium-high heat. Add mushrooms and sauté for 2-3 minutes until they release their moisture and start to brown.
- Add cabbage and carrots to the mushrooms. Stir-fry for 4-5 minutes until vegetables are slightly softened but still retain some crispness.
- Pour soy sauce and sesame oil over the vegetable mixture. Toss thoroughly to combine and allow flavors to meld. Remove from heat and let filling cool to room temperature.
- Lay out spring roll wrapper on a clean, flat surface with one corner pointing towards you. Place approximately 2-3 tablespoons of vegetable filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the side corners. Roll tightly upward, sealing the final edge with a small amount of water to prevent unraveling.
- Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully place spring rolls into the hot oil, frying 2-3 at a time to avoid overcrowding.
- Fry spring rolls for 3-4 minutes, turning occasionally, until they become golden brown and crispy on all sides.
- Remove spring rolls with a slotted spoon and drain on paper towels to remove excess oil. Let cool for 2-3 minutes before serving.
- Serve hot with sweet chili sauce or traditional dipping sauce. Garnish with chopped green onions if desired.
Tips
- Vegetable Preparation is Key: Ensure all vegetables are cut uniformly to guarantee even cooking and a consistent texture in your spring rolls.
- Temperature Control: When frying, maintain oil at a steady 350°F (175°C) for the perfect golden-brown crispiness without burning.
- Don't Overcrowd: Fry 2-3 spring rolls at a time to maintain oil temperature and ensure even cooking.
- Sealing Technique: Use water to seal the edges of your spring rolls to prevent them from opening during frying.
- Drain Excess Oil: Always let spring rolls rest on paper towels after frying to absorb extra oil and maintain their crisp texture.
- Serve Immediately: Spring rolls are best enjoyed hot and fresh, so time your cooking to serve right away for maximum crunch and flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
