These crispy Shanghai-style spring rolls are a delightful appetizer or snack, filled with a savory mixture of pork, shrimp, and vegetables.
Heat a wok over medium-high heat and add a small amount of oil.
Ensure the wok is hot before adding oil to prevent sticking.
Add the ground pork and cook until browned.
Break the pork into small pieces as it cooks for even browning.
Stir in the shrimp and cook until pink.
Avoid overcooking the shrimp to keep them tender.
Add the cabbage, carrot, scallions, and garlic, and stir-fry until the vegetables are tender.
Cook the vegetables quickly to retain their crunch.
Mix in the soy sauce, sesame oil, and cornstarch, and cook until the mixture thickens slightly.
Dissolve the cornstarch in a bit of water before adding for a smoother sauce.
Remove the filling from the wok and let it cool.
Cooling the filling prevents the wrappers from tearing.
Place a spoonful of filling on a spring roll wrapper and roll tightly, sealing the edges with water.
Do not overfill the wrappers to ensure they seal properly.
Heat the vegetable oil in a deep fryer to 350°F.
Use a thermometer to maintain the correct frying temperature.
Fry the spring rolls in batches until golden brown and crispy.
Avoid overcrowding the fryer to ensure even cooking.
Drain the spring rolls on paper towels and serve warm.
Serve with your favorite dipping sauce for added flavor.
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