Chinese Spring Rolls

Filling

• pork mince300 g
• white cabbage300 g
• carrots1
• dried shiitake mushrooms6
• spring onions3
• garlic cloves2
• ginger15 g
• light soy sauce2 tbsp
• Shaoxing wine1 tbsp
• sesame oil1 tsp
• white pepper½ tsp
• vegetable oil2 tbsp
• salt1 tsp

Wrapping and frying

• spring roll wrappers20
• plain flour3 tbsp
• vegetable oil1 l
• water3 tbsp

Filling

1. 01

   Soak the dried shiitake mushrooms in hot water for 30 minutes, then squeeze them dry, cut off the stems and slice the caps. Take the spring roll wrappers out of the freezer to thaw at the same time.

2. 02

   Shred the cabbage, toss it with the salt and leave it for 15 minutes, then squeeze it out hard. Wet filling is what makes spring rolls burst. Meanwhile, chop the garlic, grate the ginger, shred the carrot and slice the spring onions.

3. 03

   Stir-fry the pork in the 2 tablespoons of vegetable oil until browned with no pink left, then add the chopped garlic, the grated ginger, the soaked sliced mushrooms and the shredded carrot for 2 minutes.

4. 04

   Add the cabbage, the sliced spring onions, the soy, the wine, the sesame oil and the white pepper and cook for 3 minutes.

5. 05

   Spread the filling on a tray and cool it completely, in the fridge if you can.

Wrapping and frying

6. 06

   Mix the flour with the water to a smooth paste.

7. 07

   Lay a thawed wheat wrapper as a diamond, put filling near the bottom corner, fold the corner over, fold the sides in and roll up tightly. Seal the last corner with the paste.

8. 08

   Keep them covered with a damp cloth as you work — the wrappers dry out and crack in minutes.

9. 09

   Heat the litre of vegetable oil to 170°C in a deep, heavy pan no more than a third full and fry the rolls in batches for 4 to 5 minutes, turning, until pale gold and blistered.

10. 10

    Drain on a rack and serve hot.