Spring Rolls

Prepare the vegetables and aromatics: finely shred the Napa Cabbage, grate the Carrot, thinly slice the Shiitake Mushrooms and Bamboo Shoots, rinse and drain the Bean Sprouts, thinly slice the Scallions, and finely mince the Garlic and grate the Ginger. Toss the shredded cabbage with a pinch of Salt, let sit 10 minutes, then squeeze out excess water and set everything aside.

Make the filling: heat 1–2 tbsp Neutral Oil in a large skillet over medium-high heat, add the Ground Pork and cook, breaking it up, until browned. Push the pork to one side and add the minced garlic and ginger to briefly bloom their aroma, then stir everything together.

Season and combine: add 1 tbsp Shaoxing Wine, 1 tbsp Light Soy Sauce, 1 tbsp Oyster Sauce, 1 tsp Sugar, and 1/4 tsp Ground White Pepper to the pan. Stir in the prepared vegetables (cabbage, carrot, mushrooms, bamboo shoots, bean sprouts, and scallions) and cook until most of the moisture has evaporated and the mixture is cohesive.

Bind and finish the filling: mix 1 tsp Cornstarch with a splash of water and stir into the filling to thicken slightly, then finish with a few drops of Toasted Sesame Oil. Taste and adjust seasoning with a little more Salt if needed, then transfer the filling to a bowl to cool completely (this prevents soggy wrappers).

Make the sealing paste: whisk 1 tbsp All-Purpose Flour with 2 tbsp Water to form a runny paste that will act as glue when sealing the rolls.

Assemble the spring rolls: place a Spring Roll Wrapper on a clean surface with one corner pointing toward you, spoon about 2 tablespoons of cooled filling near the bottom third, fold the bottom corner up over the filling, fold both sides in snugly, then roll up toward the top and brush the top edge with the flour paste to seal. Repeat until all filling is used.

Fry the rolls until golden: heat 2–3 inches of neutral oil in a deep pan to shimmering (medium-high). Fry the rolls in batches, turning as needed, until evenly golden and crisp, about 2–4 minutes per batch. Drain on paper towels and let rest a minute to firm up.

Make the dipping sauce: whisk together 1 tbsp Chinkiang Black Vinegar, 1 tbsp Light Soy Sauce (1130), 1 tsp Chili Oil, a pinch of Sugar, and a little minced Garlic to taste. Adjust balance to your liking.

Serve hot: plate the spring rolls and serve immediately with the dipping sauce while they're crisp.