Spring Rolls

Spring Rolls Recipe

Ingredients:

 220 grams carrots, shredded

 1.5 kilograms napa cabbage, shredded (can be substituted with green cabbage)

 50 grams dried shrimp, soaked and chopped

 4 cloves garlic, minced

 1 teaspoon sesame oil

 2 teaspoons dark soy sauce

 1 teaspoon salt

 Vegetable oil for frying

 Spring roll wrappers

 Cornstarch slurry (mix cornstarch with water)

Instructions:

1. Shred the carrots and chop the napa cabbage.

2. Heat oil in a wok or large skillet over medium heat. Add minced garlic and cook until fragrant.

3. Add dried shiitake mushrooms and chopped dried shrimp to the wok and stir-fry until fragrant.

4. Push the ingredients to the side of the wok to create space, then add the shredded napa cabbage. Stir-fry for a few minutes.

5. Add a small amount of water and steam the napa cabbage until softened. This will take about 20 minutes. Add more water if necessary during the steaming process.

6. Season with salt, soy sauce, and sesame oil to taste.

7. Allow the filling mixture to cool completely before wrapping.

8. Place a spoonful of filling mixture in the center of a spring roll wrapper. Fold the wrapper into a tight roll.

9. Use cornstarch slurry to seal the edges of the spring roll.

10. Heat oil in a wok or large skillet over medium heat.

11. Deep-fry the spring rolls until golden brown and crispy.

Tips:

 Napa cabbage can be substituted with green cabbage.

 Adjust the amount of vegetables according to your own preferences.

 Don’t overfill the spring roll wrappers, otherwise they will be difficult to fold and seal.

 Fry the spring rolls over medium heat to prevent them from burning.

 Flip the spring rolls frequently to ensure even cooking.

I hope this information is helpful! Happy spring roll making!