This is a recipe that symbolizes Chinese cuisine: the spring rolls, super crispy and flavorful. They are called this because they are traditionally prepared for Chinese New Year, which coincides with the arrival of spring. They are served as an appetizer but can be enjoyed at any time of day. In this recipe I have enriched the vegetarian version with some meat to make them even tastier. Usually these rolls are made with a wrapper made from rice or wheat flour, very elastic and sturdy. As an alternative, I used the more common substitute, phyllo pastry, which, by contrast, is extremely thin, light, drier and very crunchy. The result is amazing. So all that’s left is to try them and taste them!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Chinese
Ingredients
- 10 Filo pastry sheets
- 3 1/3 cups green cabbage, shredded
- 1 carrot
- 1 white onion
- white pepper
- salt
- oil
- 7 oz ground pork (about 1/2 lb / 200 g)
- 3 tbsp white wine or rice wine (plus 1 tsp, total ~50 ml)
- peanut or vegetable oil for frying
Tools
- Wok
Steps
First, clean the vegetables and cut them into thin matchstick strips.
Put a little oil in the wok and heat it over medium heat.
Then add the onion, sauté it for a few minutes and then add the carrot.
After a few minutes, add the cabbage, salt, the meat and the wine.
Cook for a maximum of 15 minutes, just enough to cook the meat a little and the cabbage, but the vegetables should remain crunchy.
The filling is ready and should be fairly dry.
If you notice any excess liquid after cooking, remove it with a sieve. Before using the filling, let it cool completely.
At this point, proceed to prepare the rolls. Cut the phyllo sheet to about 8 inches and place it diamond-shaped; brush it with a little melted butter to prevent it from drying out. Take some filling and place it on the lower part.
Roll the tip of the sheet over the filling, pressing to adhere. Handle it gently as it may tear.
Fold the right and left tips over and continue rolling.
Seal the ends so that the roll is well closed. The butter you brushed on the sheet will also help with this.
Finish in the same way until you run out of sheets.
In a pan, add the oil and bring it to 356°F, lower the heat slightly and immerse the rolls a few at a time.
Color them golden on both sides; it will take about 3 minutes. Then drain them on absorbent paper.
Your spring rolls are ready. Super crispy and flavorful!
Tip
Enjoy the rolls hot, perhaps dipped in a spicy sweet-and-sour sauce.
Storage
You can store the spring rolls in the refrigerator in an airtight container until the next day; to make them crispy again, reheat them in a conventional oven or in an air fryer.
