Homestyle Spring Rolls

家常春卷

Crispy Homestyle Spring Rolls filled with juicy pork and Napa cabbage, seasoned with soy sauce and sesame oil. Golden, crunchy, and ready in 45 minutes.

Ingredients

• ground pork
• Napa cabbage
• light soy sauce
• sesame oil
• spring roll wrappers

Instructions

1. Finely shred Napa cabbage, toss with 1 tsp salt, and let sit 10 minutes. Squeeze firmly in a clean towel until no liquid drips out.
2. In a bowl, combine pork, drained cabbage, light soy sauce, sesame oil, 1/4 tsp white pepper, and 1 tsp minced scallion. Mix vigorously in one direction for 90 seconds until sticky and cohesive.
3. Place 1 wrapper on clean surface with one corner pointing toward you. Spoon 2 tbsp filling near bottom corner. Fold bottom up over filling, fold sides inward, then roll tightly upward to seal. (Roll is compact, seam-side down, no bulging at ends)
4. Heat neutral oil (e.g., canola) in a wok or deep skillet to 170°C / 340°F. Fry rolls in batches of 4, turning gently, until golden brown and crisp — about 3–4 minutes total.
5. Drain on wire rack set over paper towels. Serve warm with light soy sauce or chili oil for dipping.