Shanghai Spring Rolls with Pork, Chicken and Shrimp
Crispy fried spring rolls filled with a savory mixture of shredded pork, chicken, and shrimp combined with cabbage, mushrooms, and scallions in a light sauce. This version uses a two-stage frying method for maximum crispness and can be partially prepared ahead. Serve as an appetizer with sweet and sour sauce, hot mustard, or soy dipping sauce at casual dinners, dim sum gatherings, or Asian-themed meals. The double-fry technique ensures a shatteringly crisp exterior while keeping the filling moist.
Ingredients
- ¼ lb pork, raw shreddedbeef1:1meat
same prep weight
- 1 breast chicken, raw shredded
- ½ lb shrimp, raw small or cut into pieces
- ½ head cabbage, shreddednapa cabbage1:1vegetable
shred fine
- 8 dried Chinese mushrooms, soaked in boiling water stems removed and shredded
- 3 scallions, shredded
- ⅓ cup chicken stock
- ½ tablespoon salt, to taste
- 3 tablespoon dry sherry
- 1 tablespoon sugar
- vegetable oil, for stir frying and deep frying
- cornstarch, mixed with water as binder
- 1 tablespoon sesame oil
- egg, beaten
- egg roll wrapsspring roll wrappers1:1wrappereggs-free
thinner texture
Instructions
- 1
Heat wok over high flame and stir fry pork in oil until no longer pink
- 2
Add shredded chicken and stir fry until cooked through
- 3
Add shrimp and stir fry until pink and cooked through
- 4
Transfer meat mixture to a sieve to drain
- 5
Add more oil to wok if needed and quickly stir fry scallions
- 6
Add mushrooms and cabbage, stir frying until cabbage wilts
- 7
Pour in chicken stock, sherry, salt, and sugar, bringing to a boil
- 8
Thicken sauce with cornstarch slurry while stirring
- 9
Return meat mixture to wok and add sesame oil
- 10
Transfer filling to a bowl and let cool completely
- 11
Assemble rolls in egg roll wrappers, sealing edges with beaten egg
- 12
Deep fry rolls at 325F until half cooked
- 13
For serving, deep fry again at 375F until golden brown and crisp
- 14
Drain on paper towels before serving
Tips
For maximum crispness, ensure filling is completely cooled before assembling rolls to prevent wrappers from becoming soggy.
The two-stage frying method prevents oil absorption and ensures even cooking; do not skip the 325F first fry.
Keep beaten egg in a small bowl nearby while assembling for efficient sealing of wrapper edges.
Good to Know
Uncooked assembled rolls can be refrigerated for 4 hours in an airtight container. Partially fried rolls (after first fry) freeze for up to 3 months.
Prepare filling up to 1 day ahead and refrigerate. Assemble rolls up to 4 hours before serving. First fry can be done several hours ahead; freeze partially cooked rolls and skip thawing before final fry.
Serve immediately after final fry while still hot and crisp. Accompany with sweet and sour sauce, hot mustard, or soy sauce for dipping.
Common Mistakes
Do not skip cooling the filling completely to avoid soggy wrappers
Do not omit the first fry stage to avoid greasy, insufficiently cooked rolls
Do not crowd the pan during frying to ensure even browning and crispness
Substitutions
shred fine
thinner texture
FAQ
Can I make the filling ahead of time?
Yes, prepare the filling up to 1 day in advance and refrigerate in an airtight container. The flavors actually improve slightly with time.
What if I do not have sesame oil?
Sesame oil adds distinctive flavor but can be omitted or replaced with neutral oil. The rolls will still be delicious but lack that subtle nutty finish.
How long do frozen partially cooked rolls keep?
Freeze partially fried rolls for up to 3 months in a sealed container. No thawing needed; proceed directly to final frying at 375F until golden.