Spring Rolls with Pork and Shrimp is a traditional Chinese (more specifically Cantonese) recipe for a classic dish of deep fried spring rolls filled with a mix of prawns, mushrooms, pork, beansprouts and Chinese leaf served with an oyster sauce based dipping sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Spring Rolls with Pork and Shrimp.
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Ingredients:
For the Spring Rolls:
24 spring roll wrappers
6 dried black mushrooms
115g lean pork
10 medium raw prawns, shelled and de-veined
1 tbsp rice wine (or use dry sherry or sake)
1 tsp cornflour (cornstarch)
140g mung bean sprouts
1/2 red bell pepper
4 garlic chives
1/2 carrot
140g Chinese leaf (Napa cabbage)
For the Marinade:
1 tbsp soy sauce
1/4 tsp sesame oil
pinch of cornflour
For the Sauce:
2 tbsp oyster sauce
1 tbsp rice wine (or dry sherry)
2 tbsp dark soy sauce
1 tsp sesame oil
To Fry the Spring Rolls:
1l oil for deep frying
1 tsp garlic, chopped
1 tsp ginger, chopped
Soak the mushrooms in hot water for about 30 minutes to soften then squeeze out any excess water, cut off and discard the stems and slice the caps finely.
Cut the pork into matchsticks then add to a bowl along with the soy sauce, sesame oil and cornflour. Set aside to marinate for 15 minutes. Now prepare the prawns. Peel and de-vein then rinse under warm, running, water before patting dry with paper towels. Chop very finely then add to a bowl and toss with the rice wine and cornflour. Set aside to marinate for 15 minutes.
Rinse the mung bean sprouts and dry then dice the red bell pepper. Dice the garlic chives then shred the carrot and cabbage. In a small bowl, whisk together all the sauce ingredients then set aside.
When the preparations are done you can begin cooking. Heat a wok over medium-high heat and when hot add 2 tbsp oil. When the oil is almost smoking add the garlic and stir-fry until aromatic then add the pork. Continue stir frying until the meat turns white then add the prawns and stir-fry until just pink. Now take out of the wok and drain on paper towels.
Add 2 tbsp oil to the wok and when hot add the vegetables, one at a time. Begin with the mushrooms, followed by the red bell pepper, cabbage, garlic chives, carrot and mung bean sprouts. At this point add the sauce to the wok and when hot return the pork and prawns back to the pan. Allow to heat through then turn into a bowl and set aside to cool.
Clean the wok thoroughly then add the oil for deep frying. Allow the oil to heat to 180°C (or use a deep fryer) and in the meantime prepare the spring rolls.
To make a spring roll, lay a wrapper in front of you. Wet all the edges with your index finger (use either water or a water and cornflour paste). Place about 2 tbsp of the filling near the bottom then roll over once to cover. Tuck in the sides then continue rolling into a tight parcel. Seal the top and set aside. Continue in this manner until all the filling and spring roll wrappers have been used up.
To cook, deep fry the prepared spring rolls in 4 batches, cooking in the hot oil until they are a deep golden brown and crispy (about 3 minutes per batch). When done, remove with a slotted spoon and drain on kitchen paper. Serve warm, accompanied by Chinese plum sauce or Chinese duck sauce and Chinese hot mustard for dipping.
