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Pork and Vegetable Spring Rolls Recipe
Ingredients (13)
- 6 ounces pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 1/4 teaspoon sugar
- Kosher salt
- 3 tablespoons cooking oil
- 3 cups shredded napa cabbage, green cabbage, or bok choy
- 1/2 cupe beansprouts
- 1/2 cup thinly sliced shiitake mushrooms
- 2 teaspoons cornstarch mixed with 3 tablespoons water
- 1 package spring roll wrappers (about 25 wrappers)
- 2 quarts peanut oil, canola, or vegetable oil
Directions
Learn how to make this recipe at Serious Eats