Pork and Vegetable Spring Rolls Recipe

Serves: 6 Save

Ingredients (13)

  • 6 ounces pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices
  • 1 tablespoon cornstarch
  • 1 teaspoon soy sauce
  • 1 tablespoon Shaoxing rice wine
  • 1/4 teaspoon sugar
  • Kosher salt
  • 3 tablespoons cooking oil
  • 3 cups shredded napa cabbage, green cabbage, or bok choy
  • 1/2 cupe beansprouts
  • 1/2 cup thinly sliced shiitake mushrooms
  • 2 teaspoons cornstarch mixed with 3 tablespoons water
  • 1 package spring roll wrappers (about 25 wrappers)
  • 2 quarts peanut oil, canola, or vegetable oil

Directions

Learn how to make this recipe at Serious Eats