Grandma's Wok Spring Rolls by @owen.han

45 min

12 servings

🌱

230 g

Bean sprouts

🦐

230 g

Raw shrimp

🍖

230 g

Ground pork

🫗

3 tbsp

Oil

🥬

400 g

Celery

🍄

35 g

Mushrooms

🥢

22 ml

Soy sauce

🍶

15 ml

Chinese rice wine

🍬

2 g

Sugar

🧂

12 g

Salt

🌽

8 g

Cornstarch

🍲

30 ml

Chicken stock

🍞

20

Spring roll wrappers

🥚

50 g

Egg

🫗

720 ml

Neutral oil

  1. Rinse
    • Fresh bean sprouts

    Rinse the fresh bean sprouts thoroughly. Dry them completely with paper towels.

  2. Chop
    • Celery
    • Mushrooms

    Finely chop the celery. Thinly slice the mushrooms.

  3. Whisk
    • Cornstarch
    • Chicken stock

    Whisk the cornstarch with chicken stock. Set the slurry aside.

  4. Heat
    • Neutral cooking oil

    Heat the wok over high heat. Add 1 tablespoon neutral cooking oil.

  5. Cook
    • Lean ground pork

    Cook the ground pork for 2 minutes. Break it apart until it is mostly no longer pink.

  6. Add
    • Raw shrimp

    Add the raw shrimp to the wok. Cook for 1 minute until it just turns pink.

  7. Add
    • Soy sauce
    • Chinese rice wine
    • Sugar

    Add 1 tablespoon soy sauce, Chinese rice wine, and sugar. Toss briefly to coat the meat.

  8. Transfer
    • Raw shrimp

    Transfer the pork and shrimp mixture to a bowl. Keep it aside.

  9. Add
    • Neutral cooking oil
    • Celery
    • Mushrooms

    Add the remaining 2 tablespoons neutral cooking oil to the wok. Cook the celery and mushrooms for 4 to 5 minutes.

  10. Add
    • Fresh bean sprouts
    • Salt
    • Soy sauce

    Add the bean sprouts, salt, and remaining soy sauce. Toss until the sprouts soften slightly.

  11. Return
    • Lean ground pork
    • Raw shrimp

    Return the pork and shrimp mixture to the wok. Stir until the filling is evenly combined.

  12. Pour
    • Cornstarch
    • Chicken stock

    Pour in the cornstarch slurry. Stir until the filling is lightly thickened with minimal liquid.

  13. Transfer

    Transfer the filling to a bowl. Let it cool completely before wrapping.

  14. Place
    • Spring roll wrappers

    Place one spring roll wrapper in a diamond orientation. Spoon about 3 tablespoons cooled filling near the bottom corner.

  15. Fold
    • Spring roll wrappers

    Fold the bottom corner over the filling and fold in both sides. Roll tightly toward the top corner.

  16. Seal
    • Egg
    • Spring roll wrappers

    Brush the final corner with beaten egg. Seal each spring roll firmly.

  17. Heat
    • Neutral frying oil
    • Spring roll wrappers

    Heat the neutral frying oil to 350°F / 175°C. Fry spring rolls in batches for 3 to 4 minutes.

  18. Transfer

    Turn the spring rolls until golden and crisp. Transfer them to a cooling rack or paper towels.

  19. Serve

    Serve the spring rolls immediately. Enjoy while hot and crisp.

Grandma's Wok Spring Rolls by @owen.han

45 min

12 servings

🌱

230 g

Bean sprouts

🦐

230 g

Raw shrimp

🍖

230 g

Ground pork

🫗

3 tbsp

Oil

🥬

400 g

Celery

🍄

35 g

Mushrooms

🥢

22 ml

Soy sauce

🍶

15 ml

Chinese rice wine

🍬

2 g

Sugar

🧂

12 g

Salt

🌽

8 g

Cornstarch

🍲

30 ml

Chicken stock

🍞

20

Spring roll wrappers

🥚

50 g

Egg

🫗

720 ml

Neutral oil

Preparation Steps

  1. Step 1/19

    Rinse the fresh bean sprouts thoroughly. Dry them completely with paper towels.

    🫘Fresh bean sprouts
    🥣Mixing bowl
    🧻Paper towels

  2. Step 2/19

    Finely chop the celery. Thinly slice the mushrooms.

    🥬Celery
    🍄Mushrooms
    🔪Knife
    🪵Cutting board

  3. Step 3/19

    Whisk the cornstarch with chicken stock. Set the slurry aside.

    🌽Cornstarch
    🍲Chicken stock
    🥣Mixing bowl
    🥄Measuring spoons

  4. Step 4/19

    Heat the wok over high heat. Add 1 tablespoon neutral cooking oil.

    🫗Neutral cooking oil
    🍳Wok
    🥄Measuring spoons

  5. Step 5/19

    Cook the ground pork for 2 minutes. Break it apart until it is mostly no longer pink.

    🍖Lean ground pork
    🍳Wok
    🥄Wooden spoon

  6. Step 6/19

    Add the raw shrimp to the wok. Cook for 1 minute until it just turns pink.

    🦐Raw shrimp
    🍳Wok
    🥄Wooden spoon

  7. Step 7/19

    Add 1 tablespoon soy sauce, Chinese rice wine, and sugar. Toss briefly to coat the meat.

    🥢Soy sauce
    🍶Chinese rice wine
    🍬Sugar
    🍳Wok
    🥄Wooden spoon
    🥄Measuring spoons

  8. Step 8/19

    Transfer the pork and shrimp mixture to a bowl. Keep it aside.

    🍳Wok
    🥣Mixing bowl
    🥄Slotted spoon

  9. Step 9/19

    Add the remaining 2 tablespoons neutral cooking oil to the wok. Cook the celery and mushrooms for 4 to 5 minutes.

    🫗Neutral cooking oil
    🥬Celery
    🍄Mushrooms
    🍳Wok
    🥄Wooden spoon
    🥄Measuring spoons

  10. Step 10/19

    Add the bean sprouts, salt, and remaining soy sauce. Toss until the sprouts soften slightly.

    🫘Fresh bean sprouts
    🧂Salt
    🥢Soy sauce
    🍳Wok
    🥄Wooden spoon
    🥄Measuring spoons

  11. Step 11/19

    Return the pork and shrimp mixture to the wok. Stir until the filling is evenly combined.

    🍖Lean ground pork
    🦐Raw shrimp
    🍳Wok
    🥄Wooden spoon

  12. Step 12/19

    Pour in the cornstarch slurry. Stir until the filling is lightly thickened with minimal liquid.

    🌽Cornstarch
    🍲Chicken stock
    🍳Wok
    🥄Wooden spoon

  13. Step 13/19

    Transfer the filling to a bowl. Let it cool completely before wrapping.

    🥣Mixing bowl
    🥄Slotted spoon

  14. Step 14/19

    Place one spring roll wrapper in a diamond orientation. Spoon about 3 tablespoons cooled filling near the bottom corner.

    🍞Spring roll wrappers
    🪵Cutting board
    🥄Measuring spoons

  15. Step 15/19

    Fold the bottom corner over the filling and fold in both sides. Roll tightly toward the top corner.

    🍞Spring roll wrappers
    🪵Cutting board

  16. Step 16/19

    Brush the final corner with beaten egg. Seal each spring roll firmly.

    🥚Egg
    🍞Spring roll wrappers
    🥣Mixing bowl

  17. Step 17/19

    Heat the neutral frying oil to 350°F / 175°C. Fry spring rolls in batches for 3 to 4 minutes.

    🫗Neutral frying oil
    🍞Spring roll wrappers
    🍳Wok
    🥢Tongs
    🥄Measuring cups

  18. Step 18/19

    Turn the spring rolls until golden and crisp. Transfer them to a cooling rack or paper towels.

    🍳Wok
    🥢Tongs
    🥄Slotted spoon
    ✨Cooling rack
    🧻Paper towels

  19. Step 19/19

    Serve the spring rolls immediately. Enjoy while hot and crisp.

Composition

Ingredients

Types

Seafood, Vegetables, Condiments, Alcohol, Sweeteners, Seasonings, Thickeners, Stocks, Bakery, Eggs

Ingredients

Bean sprouts, Raw shrimp, Ground pork, Oil, Celery, Mushrooms, Soy sauce, Chinese rice wine, Sugar, Salt, Cornstarch, Chicken stock, Spring roll wrappers, Egg, Neutral oil

Notes

Bean sprouts (fresh, or 1 lb canned and drained), Raw shrimp (peeled, finely chopped), Ground pork (lean), Oil (divided), Celery (finely chopped), Mushrooms (medium, thinly sliced, about 2-3 pieces (~1/2 cup)), Soy sauce (plus a splash more for the vegetables), Chinese rice wine (or dry sherry), Cornstarch (for the slurry), Chicken stock (or water, for the slurry), Spring roll wrappers (amount not given), Egg (beaten, for sealing), Neutral oil (for frying)

Allergens

Shellfish, Soy, Gluten, Egg

Dietetics

Dietary regimen

Dairy-Free

Calories

245 kcal

Macro nutrients

Protein: 12g, Fat: 12g, Carbohydrates: 22g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 610mg, Potassium: 250mg, Iron: 1.5mg, Calcium: 45mg

Vitamins

Vitamin C: 5mg, Vitamin A: 75µg, Vitamin B12: 0.6µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

Wok, Mixing bowl, Knife, Cutting board, Wooden spoon, Tongs, Slotted spoon, Measuring spoons, Measuring cups, Paper towels, Cooling rack

Appliances

to inform

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Side Dish

Occasions

Lunar New Year, Party, Family meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

Chinese

Geographic

China, East Asia

Various

Aspect

Texture

Crunchy, Crispy, Juicy, Tender

Flavors

Savory, Salty, Umami, Mildly sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooking,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating), freezer : 90 days (Freeze uncooked rolls in a single layer first,Transfer frozen rolls to an airtight bag,Fry from frozen and add cooking time)