Fujian-style Fried Spring Rolls (福建煎春卷)
福建煎春卷 (Fujian-style Fried Spring Rolls) is a popular dish in Fujian Cuisine, known for its crispy texture and savory filling.
Ingredients
- 12 spring roll wrappers
- 100g ground pork
- 50g shrimp, chopped
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 egg, beaten
- Oil for frying
Instructions
- In a large bowl, mix together ground pork, shrimp, cabbage, carrot, garlic, soy sauce, oyster sauce, sesame oil, sugar, and black pepper.
- Place a spring roll wrapper on a clean surface, with one corner pointing towards you. Spoon 2 tablespoons of the filling onto the wrapper.
- Roll the wrapper over the filling, tuck in the sides, and continue rolling tightly. Seal the edge with the beaten egg.
- Heat oil in a pan over medium heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side.
- Remove the spring rolls from the pan and drain on paper towels. Serve hot with dipping sauce.
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
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 6g
Supplies
Bowl Knife Cutting board Frying pan Tongs Paper towels
Tools
Mixing spoon Brush for sealing
Serving suggestions
Serve the Fujian-style Fried Spring Rolls with sweet chili sauce or soy sauce for dipping.
Tips & tricks
For a vegetarian version, substitute the ground pork and shrimp with tofu and mushrooms.
Cost
$10