Photograph of the finished Spring rolls

China · Chả cuốn chiên vỏ dày kiểu Mỹ

Spring rolls

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.9 lb
  • Photograph of Cabbage Cabbage 2.2 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Bean sprouts Bean sprouts 14.1 oz
  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 40 leaves
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 3.5 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 8.5 oz

Method

  1. 1 Sauté the minced pork with shredded cabbage, carrots, and bean sprouts for 6 minutes until the liquid has evaporated.
  2. 2 Squeeze the filling mixture through a sieve and let it cool completely; a wet filling will cause the crust to burst when fried.
  3. 3 Using a thick wheat flour wrapper instead of a thin rice paper wrapper is what distinguishes Asian spring rolls.
  4. 4 Roll the paper tightly into a stick about the size of a toe, then seal the joints with cornstarch paste.
  5. 5 Deep-fry at 170 degrees for 6 minutes until the crust is thick, puffy, and golden brown.
  6. 6 Remove from the pan and place on a spit, then serve with sweet chili sauce.

With an appliance

  • Air fryer 55 min

    Step 5: Spray oil evenly, then steam in a hot air pot at 195 degrees for 14 minutes, flipping at minute 8.

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