Spring rolls use a thinner wrapper than egg rolls, and thus fry up more crisply.
Serves: 12Hands-on: 40 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- ½ lb. pork tenderloin, shredded
- 2 Tbsp. oyster sauce, divided
- ½ tsp. baking soda
- 6 dried mushrooms
- 1 Tbsp. chicken broth or stock
- ½ tsp. sugar
- 4 cups plus 3½ Tbsp. vegetable oil, divided
- 1 cup mung bean sprouts, rinsed and drained
- 1 cup grated carrot
- 2 green onions, thinly sliced on the diagonal
- ¼ tsp. sesame oil
- 12 spring roll wrappers
- 2 Tbsp. cornstarch mixed with 1 Tbsp. water
- In a medium bowl, marinate the pork in 1 tablespoon oyster sauce and baking soda for 30 minutes.
- Soak the dried mushrooms in hot water for 20 minutes to soften; drain and thinly slice.
- In a separate bowl, combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar. Set aside.
- Add 2 tablespoons of oil to a preheated wok or skillet. When the oil is hot, add the marinated pork. Stir-fry briefly until it changes color and is nearly cooked through, 2–3 minutes. Remove from the wok.
- Add 1½ tablespoons of oil to the wok. When the oil is hot, add the dried mushrooms. Stir-fry for 1 minute, then add the bean sprouts, carrot, and the green onions. Add the prepared sauce in the middle of the wok and bring to a boil. Add the pork and mix through. Drizzle with the sesame oil. Cool.
- In the wok, heat 4 cups of oil to 375°F. While the oil is heating, prepare the spring rolls: To wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in the middle. Coat all the edges with the cornstarch-and-water mixture. Roll up the wrapper and tuck in the edges. Seal the tucked-in edges with cornstarch and water. Continue with the remainder of the spring rolls. (Prepare more cornstarch and water as necessary.)
- Deep-fry the spring rolls, 2 at a time, until they turn golden. Drain on paper towels.