Crispy Fried Spring Rolls with Pork and Napa Cabbage

What you need

• 4 dried shiitake mushrooms
• 5 g dried wood ear mushrooms
• 150 g (5 oz) minced pork
• 2 tbsp light soy sauce, divided
• 1 tsp Shaoxing rice wine
• 1 tbsp cornstarch, 1 tsp for the pork, 2 tsp for the sealing paste
• 250 g (9 oz) napa cabbage, finely shredded
• 1 carrot, cut into thin matchsticks
• 100 g (3.5 oz) bean sprouts
• 2 scallions, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp peanut oil, divided
• 2 tbsp oyster sauce
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 16 sheets spring roll wrappers, about 20 cm (8 in) square, thawed if frozen
• 700 ml (3 cups) vegetable oil, for deep-frying

Method

Restated from the original video

1. 1

   Cover the shiitake and wood ear with hot water and soak until soft, 20-30 min.

2. 2

   Mix the pork with 1 tbsp of the soy sauce, the wine and 1 tsp of the cornstarch. Leave it for 10 min.

3. 3

   Squeeze the mushrooms dry. Cut off the shiitake stems and slice the caps thinly, then shred the wood ear.

4. 4

   Heat 1 tbsp of the peanut oil in a wok over high heat. Stir-fry the pork, breaking it up, until cooked through with no pink left, 3-4 min. Scoop it out.

5. 5

   Add the remaining peanut oil, then the scallions and garlic. Stir for 30 seconds without letting them brown.

6. 6

   Add the carrot, shiitake, wood ear and cabbage. Stir-fry until the cabbage wilts, 2-3 min, then toss in the bean sprouts.

7. 7

   Return the pork to the wok. Add the oyster sauce, the remaining soy sauce, the salt and white pepper and toss for 1 min.

8. 8

   Spread the filling on a tray propped up at one end. Cool completely, then pour off the liquid that collects at the low end.

9. 9

   Stir the remaining 2 tsp cornstarch with 2 tbsp water into a thin paste.

10. 10

    Set a wrapper on the counter with one corner pointing at you and keep the others under a damp cloth. Put 2 tbsp filling near the corner, fold the corner over it, fold in both sides and roll up tightly. Seal the tip with the paste.

11. 11

    Pour the vegetable oil into a wok to a depth of about 5 cm (2 in) and heat to 175 °C (350 °F).

12. 12

    Fry 4-5 rolls at a time, turning now and then, until deep golden, 3-4 min.

13. 13

    Lift the rolls onto a wire rack to drain. Serve hot.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.