Spring Rolls

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Spring Rolls
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1 hr


24 dough sheets for spring rolls (TK)
40 grams shiitake mushrooms
240 grams raw, peeled shrimp
240 grams ground pork
400 grams Napa cabbage
6 scallions
4 garlic cloves
1 pc ginger (3-4 cm or approximately 1 inch)
4 Tbsps Peanut oil
4 Tbsps soy sauce
2 Tbsps white wine or sherry
fresh cracked peppers
2 eggs
neutral vegetable oil (for frying)
sweet and sour Sauce (for dipping)
For the marinade
2 Tbsps soy sauce
2 Tbsps white wine or sherry
2 Tbsps sesame oil
2 pinches salt
2 pinches cayenne pepper

Preparation steps


Let the dough sheets thaw, covered with a damp cloth. Uncover only 2-4 dough sheets at a time, as they dry out quickly. Soak the shiitake mushrooms in warm water, then squeeze out and cut into narrow strips. Rinse the shrimp in cold water, pat dry and place in a bowl. Add the ground pork. Mix the marinade ingredients together and add to the shrimp and pork. Set aside in the refrigerator to marinate. Rinse cabbage, trim, spin dry and finely chop. Rinse and trim scallions and finely chop. Peel garlic and ginger, and finely chop. Heat the peanut oil in a frying pan or a wok and sauté the garlic and ginger. Add shiitake mushrooms, Chinese cabbage, and scallions add and cook briefly.


Add the shrimp and pork to the pan, together with the marinade. Add soy sauce, sherry (or rice wine) and cook 5 minutes. Season the filling mixture with salt and pepper, pour into a colander, drain, and let cool completely. Whisk the eggs and coat the edges of the individual dough sheets and place two together on top of each other. Place 2-3 tablespoons filling on each double dough sheet. Turn in the ends, and roll up around the filling. Fry the spring rolls in hot oil in portions until golden brown. Serve with sweet and sour sauce.