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YIELD: 15 spring rolls
PREP: 30 mins
COOK: 30 mins
READY IN: 60 mins
These spring rolls have savory pork, cabbage, glass noodles, carrots and mushrooms wrapped in a thin crackly crisp crust.
1 tablespoon sesame oil
2 teaspoons ginger minced
6 ounces ground pork ground chicken or turkey is fine
1 small onion shredded
4.5 ounces carrot shredded (1 large carrot)
2.5 ounces celery shredded (1 stalk)
2.5 ounces fresh shiitake mushrooms (2-3 large ones)
10 ounces napa cabbage shredded
2.5 ounces glass noodles rehydrated and chopped
2 tablespoons oyster sauce
2 tablespoons Shaoxing or dry sherry works too
2 teaspoons potato starch halve if using cornstarch
2 teaspoons soy sauce
1/2 teaspoon ground white pepper
1/4 teaspoon salt
15 sheets spring roll wrappers
3 tablespoons water
3 tablespoons flour
vegetable oil for deep-frying
6 tablespoons water
1/4 cup rice vinegar
3 tablespoons sugar
2 tablespoons ketchup
2 teaspoons potato starch halve if using cornstarch
1/4 teaspoon salt
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1st Keep
 tamaracourtney
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