Shanghai-Style Pork and Napa Cabbage Spring Rolls

Steps

1. Step 1

   If using dried shiitake, put them in a small bowl, cover with boiling water and soak until soft, about 20 minutes. Squeeze dry, trim off the stems and chop finely. Fresh shiitake just need to be chopped finely.

   20 min, hands-off

   • 4 dried shiitake mushrooms
2. Step 2

   Toss the shredded cabbage with 1/2 tsp of the salt in a large bowl and let it sit 10 minutes. Squeeze it firmly in handfuls over the sink to wring out as much water as you can — this keeps the rolls from going soggy.

   10 min

   • 1 1/2 lb napa cabbage (about half a medium head)
   • 1/2 tsp salt
3. Step 3

   Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until no longer pink, about 4 minutes. Add the garlic, ginger and chopped shiitake and stir-fry 1 minute more.

   5 min

   • 4 dried shiitake mushrooms
   • 2 tbsp neutral oil, such as vegetable or canola
   • 12 oz ground pork
   • 2 cloves garlic
   • 1 tbsp fresh ginger
4. Step 4

   Pour in the Shaoxing wine and let it bubble for 30 seconds. Add the squeezed cabbage, carrot and scallions along with the soy sauce, sugar, sesame oil, the remaining 1/2 tsp salt and the white pepper. Stir-fry until the cabbage is wilted and the pan looks fairly dry, 4 to 5 minutes.

   6 min

   • 1 1/2 lb napa cabbage (about half a medium head)
   • 1 medium carrot
   • 3 scallions
   • 2 tbsp Shaoxing wine
   • 2 tbsp soy sauce
   • 1 tsp sugar
   • 1 tsp toasted sesame oil
   • 1/2 tsp salt
   • 1/2 tsp white pepper
5. Step 5

   Stir the cornstarch slurry and pour it in. Cook, stirring, until the filling is glossy and holds together with no loose liquid, about 1 minute. Spread it out on a baking sheet and chill until completely cold, at least 30 minutes. Warm filling will tear the wrappers.

   30 min, hands-off

   • 1 tbsp cornstarch
6. Step 6

   Stir the flour and water into a smooth paste for sealing. Lay a wrapper on the counter in a diamond shape, keeping the rest under a damp towel. Put a scant 1/4 cup of filling in a log across the lower third. Fold the bottom corner up over the filling, fold in both sides, then roll up tightly, brushing the top corner with flour paste to seal. Repeat with the rest.

   25 min

   • 20 wheat spring roll wrappers (8-inch square)
   • 2 tbsp all-purpose flour
7. Step 7

   Make the sauces: stir the mustard powder with the warm water until smooth and let it stand 10 minutes to bloom. In a second small bowl, stir the black vinegar with 1 tsp soy sauce.

   10 min

   • 3 tbsp Chinese hot mustard powder
   • 3 tbsp warm water
   • 1/3 cup Chinkiang black vinegar
   • 1 tsp soy sauce
8. Step 8

   Pour the frying oil into a deep pot to a depth of about 2 inches and heat to 350°F. Fry the rolls in batches of 4 or 5, turning once or twice, until deep golden and crisp, 4 to 5 minutes per batch. Don't crowd the pot, and let the oil come back to 350°F between batches.

   25 min · 350°F

   • 6 cups neutral oil, for frying
9. Step 9

   Drain the rolls on a wire rack set over a baking sheet (not paper towels, which trap steam). Let them cool 2 minutes, then serve hot with the hot mustard and black vinegar.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026