Homestyle Spring Rolls

家常春卷

Homestyle Spring Rolls — Home-styleShanghai home cooking.

Ingredients

• ground pork
• Napa cabbage
• light soy sauce
• sesame oil
• spring roll wrappers

Instructions

1. Finely shred Napa cabbage, toss with 1 tsp salt, and let sit 10 minutes. Squeeze firmly in a clean towel until no liquid drips out. (Cabbage shreds are pale green, limp, and very dry to the touch)
2. In a bowl, combine pork, drained cabbage, light soy sauce, sesame oil, 1/4 tsp white pepper, and 1 tsp minced scallion. Mix vigorously in one direction for 90 seconds until sticky and cohesive. (Mixture clings to chopsticks and leaves faint streaks on bowl sides)
3. Place 1 wrapper on clean surface with one corner pointing toward you. Spoon 2 tbsp filling near bottom corner. Fold bottom up over filling, fold sides inward, then roll tightly upward to seal. (Roll is compact, seam-side down, no bulging at ends)
4. Heat neutral oil (e.g., canola) in a wok or deep skillet to 170°C / 340°F. Fry rolls in batches of 4, turning gently, until golden brown and crisp — about 3–4 minutes total. (Bubbles rise steadily around rolls; surface turns even light gold)
5. Drain on wire rack set over paper towels. Serve warm with light soy sauce or chili oil for dipping. (Rolls glisten slightly but show no oil pooling)