Chinese Rolls

Name: Chinese Rolls
Prep time: 60 min
Cook time: 15 min
Yield: 6
Cuisine: China
Ingredients: 500 grams flour, for the dough; 30 grams cornstarch, for the dough; 3 eggs, for the dough; 250 milliliters water, for the dough; salt and pepper, for the dough; 300 grams ground pork, for the filling; 240 grams green onion, for the filling; 120 grams celery, for the filling; 120 grams button mushrooms, for the filling; 300 grams cabbage, for the filling; 120 grams soybean sprouts, for the filling; 90 milligrams soy, for the filling; 60 milliliters oyster sauce, for the filling; 1 teaspoon cornstarch, for the filling; 1 teaspoon cinnamon powder, for the filling; salt and pepper, for the filling; vegetable oil, for frying

Alejandra Garcia

The spring rolls that we all love from Chinese food, which you can now prepare at home. This recipe is very tasty and easier than you think. Don't hesitate to make them soon and share with everyone.

Reviewed by Editorial Team of Kiwilimón

Published: 13-11-2017

Preparation

45 mins

15 mins

Medium

For the dough: Sift the flour with the cornstarch and form a volcano. In the center, place the eggs with the salt and gradually add water until obtaining an elastic dough. Let it rest for 30 minutes. For the filling: Wash and disinfect all the vegetables. Cut all the vegetables into julienne and chop the onion as finely as possible, then set aside. Prepare a slurry with the water and cornstarch. In a pan, sauté the meat, season with pepper, and set aside. In the same pan, sauté the vegetables; as soon as they soften, add the meat, season with soy sauce and oyster sauce. Add the slurry and let cook a little longer. Check the seasoning, add ground cinnamon and mix in. Let cool. On a flat, lightly floured surface, roll out the dough into a square or rectangular shape about 2 millimeters thick. Cut out circles of 9 cm in diameter and cover with a damp cloth to prevent them from drying out. Place the filling in the dough and form the rolls, sealing them with a little water. Let them rest for 10 minutes. Heat enough oil in a pan to cover the rolls and prepare a plate with absorbent paper. Once the oil is hot, maintain a medium temperature to prevent the rolls from burning, fry them until golden and the dough is well cooked, then drain on absorbent paper. Serve.