Just when I thought I knew all everything about cooking spring rolls, I learned something new again. If you mix the filling and let it rest overnight in the fridge, it makes a world of difference. That was what happened with these pork and mushrooms spring rolls.
What exactly happened to the filling? For some reason, the texture was different. Perhaps, it was the absorption of the flour-starch-water paste… The meat had a totally different mouth feel. And the flavor… Oh, the flavor! The taste of the mushrooms heightened. The thing is, I never even included mushrooms in my pork spring roll filling before. It just so happened that I had twice as much mixture than what I needed for my meatballs with sweet and sour sauce. Considering how I had been craving for pork spring rolls for days, I took the remaining half of the mixture and turned into into pork and mushrooms spring rolls.
- 400 grams ground pork with at least 20% fat
- 2 shallots finely chopped
- 1/3 cup finely chopped wood ears mushrooms (see tip if using dried)
- 1/3 cup finely chopped fresh skiitake mushrooms
- 2 tablespoons dried shrimps soaked then finely chopped
- 1/3 cup finely chopped carrot
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- ground black pepper
- ¼ teaspoon Chinese five-spice powder
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame seed oil
- 1 tablespoon all-purpose flour
- 1 tablespoon corn starch plus more for dusting
- 12 to 15 large spring roll wrappers
- 1 egg lightly beaten
- cooking oil for deep frying
- 1 cup sweet and sour sauce , for dipping
- In a bowl, mix together the ground pork, chopped shallots, wood ears, shiitake, dried shrimps, carrot, garlic, ginger, a teaspoon of salt, a quarter teaspoon of pepper, the five-spice powder, oyster sauce and sesame seed oil.
- In a small bowl, mix the flour and one tablespoon of starch with two tablespoons of water until smooth. Pour into the ground pork and mix well.
- Cover the bowl and let the mixture rest in the fridge overnight.
- Separate the spring roll wrappers.
- Use one to two tablespoons of the pork and mushroom mixture for every spring roll wrapper. Wrap tightly and brush the edges with the beaten egg to seal. Click here for a step-by-step guide on wrapping spring rolls.
- Lay the uncooked spring rolls on a tray and sprinkle lightly with corn starch. Turn the spring rolls over and sprinkle with more starch. Shake off the excess. The light coating of starch will add another layer of crispness to the spring rolls.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
- Over medium-high heat, fry the spring rolls in batches, rolling them in the hot oil for even browning.
- Cut each spring roll into two to three portions. This will prevent steam buildup so that the spring rolls will stay crisp longer.
- Serve the pork and mushrooms spring rolls with sweet and sour sauce for dipping. They're good as appetizer, snack or serve them as a main course with rice on the side.
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