Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Napa cabbage - finely chopped, and blanched

  2. 4 oz 113g Ground pork

  3. 4 oz 113g Crawfish tails

  4. 1 teaspoon 5ml Minced garlic

  5. 1 oz 28g Dried black mushrooms - soaked, stemmed, and finely chopped

  6. 3 tablespoons 45ml Dark soy sauce

  7. 1 tablespoon 15ml Rice wine

  8. 1 tablespoon 15ml Sesame oil

  9. 1 teaspoon 5ml Salt

  10. 1 teaspoon 5ml Freshly-ground black pepper

  11. 1 Spring roll skins - thawed

  12. 1 Egg - beaten with

  13. 1 tablespoon 15ml Water Peanut oil - for frying

  14. 1 Chili Sauce - seeNote

  15. 1/4 cup 15g / 1/2oz Chopped green onions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Chili Sauce" recipe which is included in this collection. In a mixing bowl, combine the cabbage, pork, crawfish, garlic, mushrooms, soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly. Place 4 tablespoons of the mixture on spring roll skins, fold in each side and roll up tightly, using the egg mixture to seal the sides. Heat the wok until hot and add the oil. When the oil is smoking hot add the spring rolls, being careful not to overcrowd them. Fry until golden-brown and cooked inside, about 4 minutes. Remove from wok and drain on a paper-lined platter. Arrange the spring rolls on a platter with the Chili Sauce in the center. Sprinkle with green onions and serve. This recipe yields 15 to 20 spring rolls.


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