With Chef Eric’s Chaozhou Spring Rolls recipe, you can make the best and crispiest spring rolls filled with minced pork, vegetables and deep-fried to perfection.
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 5 mins
Ready in : 25 mins Serves : 20-25 large spring rolls
- 25 large Spring Roll Wrappers
- 2 tbsp Flour
- Water as needed
- Oil for deep frying.
Ingredients for the filling
- 500g Dried Yellow Mung Beans – washed and soaked for 6 hours or overnight
- 4 tbsp Oil
- 100g Chinese Leeks – sliced finely
- 70g Dried Shrimps – washed and drained
- 30g Dried Chinese Mushrooms – washed, soaked and diced
- 150g Minced Pork
- 3 tbsp Fish Sauce
- 1 tsp Five-spice Powder
- 1/2 tsp Ground Black Pepper
- 1 tbsp Sugar
Ingredients for the Garnish
- Kumquat Oil
- Prepare the filling. Steamed the soaked mung beans for 30-40 mins until softened. Check by tasting a few grains.
- Heat oil in a wok and saute Chinese leeks, dried shrimps and Chinese mushrooms until fragrant.
- Add in the minced pork and cook for another 2 minutes. Add in the steamed mung bean and toss evenly.
- Season with fish sauce. Add five-spice powder, ground black pepper and sugar. Allow filling to cool before using it.
- Place 2-3 tbsp of filling on each spring roll wrapper and fold corners inwards.
- Mix flour with water to form paste.
- Roll up spring roll and seal wrapper with flour paste.
- Heat oil to about 160C or when gentle bubbles form with a pair of bamboo chopsticks. Deep-fry spring rolls until golden brown. Drain on paper towels.
- Serve spring rolls with lettuce and kumquat sauce.