Spring Roll

Ingredients

• 0.5 ounces dried shiitake mushrooms – soaked in hot water until soft, squeezed dry, finely chopped
• 12 ounces napa cabbage – thinly shredded
• 1 teaspoon kosher salt
• 1 cups carrot – cut into fine matchsticks
• 1 cups bamboo shoots (canned) – cut into thin matchsticks, well drained
• 2 cups bean sprouts – rinsed and well dried
• 4 each scallions – thinly sliced
• 2 cloves garlic – minced
• 1 tablespoon fresh ginger – minced
• 1 pounds ground pork
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 0.5 teaspoon ground white pepper
• 1 teaspoon toasted sesame oil
• 2 tablespoons cornstarch – divided
• 2 tablespoons vegetable oil
• 20 each spring roll wrappers – thawed if frozen (6–7 inches)
• 2 quarts neutral oil – for deep-frying
• 0.25 cups water
• Chinkiang black vinegar – for serving

Instructions

1. Soak the dried shiitake mushrooms in hot water until softened, 20–30 minutes; drain, squeeze out excess liquid, and finely chop.
2. Toss the shredded napa cabbage with the kosher salt in a bowl and let stand 15 minutes to draw out moisture. Squeeze the cabbage firmly by handfuls to remove liquid, then pat dry with towels.
3. In a small bowl, mix the soy sauce, Shaoxing wine, oyster sauce, sugar, ground white pepper, and 1 tablespoon of the cornstarch until smooth; set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up, until no longer pink, 3–4 minutes.
5. Add the garlic and minced ginger; stir-fry until fragrant, about 30 seconds. Add the chopped mushrooms, carrot, and bamboo shoots; cook 2 minutes.
6. Stir in the cabbage, bean sprouts, and scallions. Pour in the sauce mixture and cook, stirring, until the vegetables are crisp-tender and any liquid has evaporated, 3–4 minutes. Turn off the heat and stir in the toasted sesame oil.
7. Spread the filling on a sheet pan to cool completely and dry slightly, 15–20 minutes.
8. In a small bowl, whisk the remaining 1 tablespoon cornstarch with the water to make a smooth sealing slurry.
9. Working with one spring roll wrapper at a time (keep others covered), place it with a corner facing you. Spoon about 1/4 cup filling in a log along the lower third. Fold the bottom corner over the filling, fold in the sides snugly, then roll up tightly. Brush the top corner with slurry to seal. Repeat with remaining wrappers and filling to make about 20 rolls.
10. Heat the neutral oil in a deep pot to 350–360°F (175–182°C). Fry spring rolls in batches without crowding, turning occasionally, until deep golden and blistered, 3–4 minutes per batch. Transfer to a rack to drain; return oil to temperature between batches.
11. Let the spring rolls rest 5 minutes for the crust to set. Serve hot with Chinkiang black vinegar for dipping.