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The Hirshon Chinese New Year Spring Rolls With Dipping Sauces - 春卷

The Hirshon Chinese New Year Spring Rolls With Dipping Sauces – 春卷

  • Total Time: 0 hours


Units Scale
  • Thin Spring roll wrappers – do NOT use thick egg roll wrappers!
  • ***
  • 4 ounces small shrimp, diced
  • 3 ounces pork butt, shredded
  • 1 teaspoon salt
  • 2 teaspoons shaoxing
  • 1/2 teaspoon light soy sauce
  • 3 scallions, cut into 1 1/2-inch lengths and white portions shredded
  • 1 garlic clove, finely-minced
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon white pepper
  • 1 tablespoon peanut oil
  • 1/2 tablespoon sesame oil (Kadoya brand strongly preferred)
  • 1/2 pound mung bean sprouts, ends removed
  • 1/4 pound green cabbage, shredded
  • 4 dried shiitake mushrooms, rehydrated in warm water and finely shredded
  • ***
  • 1 tablespoon cornstarch (dissolved in 1 tablespoon boiling water for sealing the spring rolls)
  • 6 cups peanut oil
  • ***
  • Hong Kong-style Worcestershire dipping sauce:
  • 2 teaspoons sugar
  • 2 teaspoons hot water
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • ***
  • Chile-garlic dipping sauce:
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 1 clove garlic, through a garlic press
  • 1 1/2 teaspoons Lan Chi Chinese chili garlic sauce


  1. To make the filling: Place the shrimp and pork in separate small bowls. Add ½ teaspoon salt, 1 teaspoon shaoxing and ¼ teaspoon soy sauce to each bowl, mix well, and allow to marinate for 30 minutes next to the work surface where you will be forming the rolls.
  2. Heat a wok over high heat for 30 seconds. Add the peanut oil and, using a spatula, coat the wok with the oil.
  3. When a wisp of white smoke appears, add the pork and shrimp plus their marinade, bean sprouts, cabbage, oyster sauce, white pepper, and garlic and stir-fry for 1½ minutes, or until they are wilted.
  4. Turn off the heat, remove the ingredients with a Chinese strainer, and drain them well over a bowl. Pat dry with paper towels and place in a dry bowl in the fridge until chilled. Remove and place near the other filling ingredients. Wash and dry the wok and reserve.
  5. Remove a packet of spring roll wrappers from the freezer. (You need to keep the wrappers in the freezer after purchase.)
  6. Leave it at room temperature to defrost, until you can separate the wrappers from one with another without breaking them.
  7. An important reminder – if you expose the spring roll wrappers to air for too long, they will dry out quickly and become brittle and hard. Cover the unused wrappers as you make each spring roll with a moist (but not wet) kitchen towel so that they will not turn dry and brittle.
  8. Combine all the chilled filling ingredients together with the remaining filling ingredients thoroughly in a large bowl.
  9. Place one of the defrosted wrappers on the table to start wrapping the spring rolls. Keep the remaining wrappers and cornstarch mixture near the filling ingredients.
  10. Position the wrapper so a corner is facing you. Place the filling in a line 3 to 3¼ inches long across the wrapper, about 2½ inches from the corner nearest you.
  11. Dip your fingers into the cornstarch mixture, rub all along the edge of the wrapper, and begin rolling from the edge nearest you. As you roll, fold in the sides of the wrapper.
  12. Keep lightly dampening the edges of the wrapper with the cornstarch mixture (stir occasionally with your finger to recombine it) as you roll and fold to ensure a secure closing. Once the roll is done, dampen the seam with more cornstarch mixture and press to seal. The spring roll should be packed, rolled, and folded tightly and should be about 4 inches long.
  13. Repeat with the remaining filling and wrappers.
  14. Prepare the Worcestershire dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl.
  15. For the chile-garlic dipping sauce: in a small bowl, whisk together vinegar, honey, water, soy sauce, garlic and chili sauce until honey is dissolved.
  16. Heat the wok over high heat for 1 minute and add the oil. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. The oil temperature should be around 160 degree C or 320 degree F.
  17. Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned. Remove and place on a paper towel-lined tray.
  18. Heat the oil around 2-3 minutes (oil temperature should be around 190~200 degree C or 390 degree F ) and then place all of the spring rolls in at once and fry for 10 seconds. Watch carefully until the they are almost browned and then drain on a paper towel before serving. This double-frying technique is what gives you the shatteringly-crisp outer wrapper that is the hallmark of a proper spring roll.
  19. Serve the spring rolls hot with the dipping sauces.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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