How to make Chinese spring rolls?

Name: How to make Chinese spring rolls?
Prep time: 193 min
Cook time: 33 min
Yield: 8
Cuisine: China
Ingredients: 2 San Juan® eggs; 2 cups flour, for the dough; 1/4 cups water, for the dough; 1 teaspoon salt, for the dough; cornstarch, for rolling out; 2 tablespoons vegetable oil; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped; 1 cup shiitake mushroom, cut into strips, hydrated in warm water, and drained; 1/2 cups green onion, chopped, include the tail; 1 1/2 cups ground pork; 1 cup carrot, in strips; 1 cup cabbage, in strips; 1 cup soy noodle, hydrated in hot water and chopped; 1/4 cups soy sauce; 1 tablespoon raw sugar; salt; pepper; 1 San Juan® egg, to close the rolls; vegetable oil, for frying; chives, finely chopped; sweet and sour sauce, to accompany

Huevo San Juan®

Do you love spring rolls and have always been curious about how to make them? We share this recipe for Chinese spring rolls so you can make them at home, as the dough is very simple to prepare, although it takes time, so don’t get discouraged. You will love making them!

Reviewed by Editorial Team of Kiwilimón

Published: 04-01-2022

Preparation

2h 40 mins

33 mins

Low

For the dough: On a clean surface, form a mound with the flour and make a hole in the middle to form a volcano, then place the pieces of Huevo San Juan®, water, and salt in the hole and mix with the flour using your clean hands. Knead for 10 minutes until achieving a smooth consistency; remember that this dough is very compact, so be patient, it will be difficult to work with! Form a small ball with the dough, place it in a bowl, and cover with plastic wrap. Let it rest for one hour. After the resting time, divide the dough into two and roll out into a rectangular shape until achieving a thickness of 3 mm. To prevent the dough from sticking, use cornstarch. Dividing the dough into two will make it easier to roll out. Don’t worry if the dough contracts a little, it’s normal due to its consistency. We recommend that once you have rolled out the dough, place a damp cloth on top and let it rest again for one hour. While the dough rests, prepare the filling. In a pan or wok, pour a bit of vegetable oil, heat over medium heat, and sauté the garlic along with the ginger. Once they have a shiny tone, add the shiitake mushrooms, green onion, and ground pork; cook for 8 minutes, stirring occasionally. Add the carrot, cabbage, hydrated soy noodles, brown sugar, salt, and pepper to taste. Cook over medium heat until the water begins to evaporate. Remove from heat and let cool. When the dough has rested for the designated time, roll it out again until achieving a thickness of 1 mm, then cut into squares of 9x9 cm, using cornstarch to prevent the squares from sticking. Fill the squares with the pork mixture, roll up, and seal in an envelope shape, using a beaten Huevo San Juan® to ensure the dough seals properly; repeat until the filling is finished and freeze for 10 minutes. Fry the spring rolls in plenty of hot vegetable oil, remember that the flame should not be too high to prevent burning. Drain, garnish with a bit of green onion, and serve immediately with sweet and sour sauce.