Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup chopped water chestnuts
- 1/2 cup chopped shiitake mushrooms
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp black pepper
- 12 spring roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large wok or pot for frying
Step-by-step instructions:
1. In a large bowl, mix together ground pork, water chestnuts, shiitake mushrooms, green onions, cilantro, soy sauce, sesame oil, cornstarch, sugar, and black pepper until well combined.
2. Lay out a spring roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the pork mixture onto the bottom third of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal the spring roll. Repeat with remaining wrappers and filling.
4. Heat vegetable oil in a wok or pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Carefully add the spring rolls to the hot oil, frying in batches if necessary, until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12 spring rolls
Nutritional information:
Calories per serving: 180
Fat per serving: 8g
Carbohydrates per serving: 18g
Protein per serving: 9g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Chopped bamboo shoots or celery can be used instead of water chestnuts.
- Button mushrooms can be used instead of shiitake mushrooms.
Variations:
- Add shredded carrots or cabbage to the filling for extra crunch.
- Use rice paper wrappers instead of spring roll wrappers for a lighter option.
- Add a teaspoon of chili paste or sriracha to the filling for a spicy kick.
Tips and tricks:
- Make sure the filling is well mixed to ensure even flavor throughout the spring rolls.
- Don't overfill the spring rolls or they may burst during frying.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
Storage instructions:
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat spring rolls in a preheated 350°F oven for 10-15 minutes until heated through and crispy.
Presentation ideas:
Arrange the spring rolls on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish with additional chopped cilantro or green onions.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the spring rolls burst during frying, try using less filling or double-wrapping the wrappers.
- If the spring rolls are not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature for frying.
Food history:
Guo Bao Spring Rolls are a popular Chinese appetizer that originated in the Guangdong province of China.
Flavor profiles:
Savory, umami, crispy
Serving suggestions:
Serve as an appetizer or as part of a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese