Appetizer

Chinese Spring Rolls

Thin Chinese rolls filled with dry pork, cabbage, carrot, and shiitake filling and fried until crisp.

What you’ll need

• spring roll wrappers: 24 pcs
• ground pork: 350 g
• cabbage: 400 g
• carrot: 180 g
• shiitake mushrooms: 150 g
• soy sauce: 40 ml
• vegetable oil: 900 ml
• sesame oil: 15 ml
• white pepper: 2 g
• cornstarch: 15 g

How to make it

1. Reserve 30 ml oil for the filling. Cut the shiitake, cabbage, and carrot into short, thin strips. Heat 15 ml reserved oil and brown the pork for 4-5 minutes until fully cooked.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.