Shanghai Crispy Spring Rolls
Pork and cabbage filling wrapped in crispy spring roll wrappers, fried until golden. Served with sweet and tangy dipping sauce for an authentic Shanghai appetizer or light dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- ½ lb ground pork
- 2 cups napa cabbage, shredded
- 3 tbsp green onion, chopped
- 2 tbsp soy sauce
- 1 tbsp ginger, minced
- 12 wrappers spring roll wrappers
- 2 cups neutral oil, for frying
Instructions
- 1
Heat 1 tbsp oil in a wok or large skillet over medium-high until shimmering.
- 2
Add pork and break apart with a spoon; cook until no pink remains, ~5 minutes.
- 3
Stir in cabbage, green onion, soy sauce, and ginger; cook until cabbage wilts, ~2 minutes.
- 4
Transfer filling to a bowl and cool for 5 minutes until safe to handle.
- 5
Place a wrapper with one corner pointing toward you; add 2 tbsp filling in the center.
- 6
Fold bottom corner over filling, fold in side corners, then roll away from you; seal with water.
- 7
Repeat with remaining wrappers and filling.
- 8
Heat 2 cups oil in a heavy-bottomed pot or wok to 350°F (use a thermometer).
- 9
Slide 3–4 spring rolls into oil; don't crowd. Fry until all sides turn deep golden brown, ~4 minutes.
- 10
Transfer to paper towels with a slotted spoon; repeat with remaining rolls.
- 11
Serve hot with sweet chili sauce or soy-vinegar dipping sauce.
Tools you’ll need
- wok or 12-inch skillet
- large bowl
- heavy-bottomed pot or deep wok
- instant-read thermometer
- slotted spoon
- paper towels
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