Spring Rolls

Name: Spring Rolls
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 12 spring roll wrappers; 200 g cabbage — shredded; 100 g carrot; 50 g wood ear; 1 tbsp soy sauce; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Spring Rolls, a beloved staple of Cantonese dim sum, are crafted with the precision and generosity that define this culinary tradition. Salt is measured by intuition, while oil is applied with abundance, creating a dish that is both indulgent and meant for sharing. This recipe captures the essence of a home-cooked meal, reflecting the way a Chinese family cook prepares these delicate parcels for the table.

Each bite of a Spring Roll should offer a satisfying crunch, followed by a tender, savory filling that celebrates the natural sweetness of cabbage and carrots, complemented by the earthy depth of wood ear mushrooms. The soy sauce ties these elements together, delivering a harmonious taste that is both familiar and comforting.

Ingredients

12spring roll wrappers
200 gcabbage — shredded
100 gcarrot
50 gwood ear
1 tbspsoy sauce
as neededoil — for frying
to tastefine sea salt

Method

Start by preparing the vegetables. Thinly slice 200 g of cabbage and 100 g of carrot into matchstick-sized pieces. Soak 50 g of wood ear mushrooms in warm water until they are soft, then drain and slice them thinly. This ensures even cooking and a harmonious texture in the filling.
In a large skillet or wok, heat a generous amount of oil over medium-high heat. Add the sliced cabbage, carrot, and wood ear mushrooms. Stir-fry for about 3 to 4 minutes until the vegetables are tender but still have a slight crunch. This step builds the base flavor and texture of the filling.
Add 1 tablespoon of soy sauce to the vegetables. Stir well to combine, allowing the soy sauce to coat the vegetables evenly. This will impart a savory depth to the filling. Taste and adjust with fine sea salt as needed, ensuring the flavors are balanced.
Transfer the cooked filling to a bowl and let it cool slightly. This pause is crucial as it prevents the spring roll wrappers from becoming soggy when filled with hot ingredients.
Place a spring roll wrapper on a clean, flat surface with one corner facing you. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper. Fold the corner closest to you over the filling, then fold in the sides, and roll tightly away from you to seal. Repeat with the remaining wrappers and filling.
In a clean skillet, heat enough oil to cover the bottom of the pan over medium-high heat. Once the oil is shimmering, carefully place the spring rolls seam side down in the pan. Fry in batches if necessary, turning occasionally, until they are golden brown and crispy on all sides. This should take about 2 to 3 minutes per side.
Remove the spring rolls from the skillet and drain on paper towels to remove excess oil. Serve immediately while they are hot and crispy, allowing the flavors to be enjoyed at their peak.