Crispy Shanghai Spring Rolls (脆皮上海春卷)
脆皮上海春卷 (Crispy Shanghai Spring Rolls) is a popular dish in Haipai Cuisine, known for its crispy texture and savory filling.
Ingredients
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- Oil for frying
Instructions
- In a bowl, mix the shredded cabbage, carrots, bean sprouts, and green onions.
- In a separate bowl, combine soy sauce, sesame oil, cornstarch, garlic, and ginger to make the filling sauce.
- Place a spoonful of the vegetable mixture onto a spring roll wrapper, fold the sides, and roll tightly.
- Seal the edge with a bit of the filling sauce.
- Heat oil in a pan and fry the spring rolls until golden brown and crispy.
- Remove from the oil and drain on paper towels.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Mixing bowl Frying pan Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the crispy Shanghai spring rolls with sweet chili sauce or soy sauce for dipping.
Tips & tricks
For extra crispiness, double fry the spring rolls by frying them once, letting them cool, and then frying them again until golden brown.
Cost
$10