Shanghai-Style Spring Rolls (With Braised Cabbage And Pork) Recipe

1. 1

   Heat 3 tablespoons oil in a wok over high heat until smoking. Add half of cabbage, season with salt, and cook, stirring and tossing occasionally, until softened and wilted, about 2 minutes. Add remaining cabbage and cook, stirring occasionally, until wilted. Add water to cover, bring to a boil, reduce to a bare simmer, cover, and cook for 1 hour, adding more water as necessary. Add sliced pork and stir around to distribute. Continue to simmer for 1 more hour, adding water as necessary, until the cabbage is extremely tender and liquid is completely reduced.

2. 2

   Add cornstarch slurry and let the mixture come to a simmer, cooking until the mixture is thickened, about 3 minutes. Transfer to a large bowl.

3. 3

   Wrap spring rolls using

4. 4

   , using about 3 tablespoons of filling per roll.

5. 5

   Once all the spring rolls are made, heat oil in the wok to 375 F. Add 4 to 6 rolls and cook, agitating occasionally with a wire mesh spider, until golden brown and crisp, about 5 minutes. Drain on paper towels and keep warm. Repeat with remaining egg rolls. Serve immediately with vinegar or duck sauce for dipping.

* Per serving · 4 servings · Values may vary.

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