Chinese Spring Rolls Shanghai Dim Sum
Crispy, golden, and bursting with flavor, these Chinese Spring Rolls Shanghai Dim Sum are a must-try addition to your appetizer or dim sum spread. Delicately wrapped in thin spring roll wrappers, the filling features a savory medley of ground pork, tender cabbage, earthy shiitake mushrooms, crunchy carrot, and fragrant green onions, all seasoned with soy sauce, oyster sauce, and sesame oil for an authentic taste of Shanghai. These expertly rolled spring rolls are deep-fried to perfection, achieving a satisfyingly crisp exterior that pairs beautifully with dipping sauces like soy or chili sauce. Perfect for parties, family gatherings, or an indulgent snack, this recipe blends traditional Chinese culinary techniques with accessible ingredients to deliver restaurant-quality results right at home. Ready in under an hour, these homemade dim sum delights promise to impress any crowd!
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Recipe Information
Ingredients
- 20 pieces Spring roll wrappers
- 250 grams Pork (ground or finely minced)
- 200 grams Cabbage
- 1 large Carrot
- 6 pieces Shiitake mushrooms
- 2 stalks Green onion
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Oyster sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Cooking oil (for stir-frying)
- 1 large Egg
- 500 milliliters Cooking oil (for deep frying)
Instructions
Prepare the filling: Finely shred the cabbage, julienne the carrot, chop the shiitake mushrooms into small pieces, and mince the green onions. Set aside.
Heat 2 tablespoons of cooking oil in a wok or large frying pan over medium heat. Add the ground pork and stir-fry until browned and fully cooked (about 5-7 minutes). Remove the pork from the pan and set aside.
In the same pan, add the cabbage, carrot, and mushrooms. Stir-fry for 3-4 minutes, until the vegetables are tender. Add the green onions, cooked pork, soy sauce, oyster sauce, sesame oil, and mix well.
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to create a slurry. Pour it into the pan and stir until the mixture thickens slightly. Remove the pan from heat and allow the filling to cool completely.
Lay out a spring roll wrapper with one corner facing you (like a diamond shape). Place about 2 tablespoons of the filling near the bottom corner. Fold up the bottom corner over the filling, then fold in the left and right sides. Roll the wrapper tightly, stopping when you reach the top corner.
Beat the egg in a small bowl and use it to seal the top corner of the wrapper to hold the spring roll together. Repeat with the remaining filling and wrappers.
Heat 500 milliliters of oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F). Fry 3-4 spring rolls at a time, turning occasionally, for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve the spring rolls hot with a side of soy sauce, chili sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
