Grandma's Wok Crispy Spring Rolls by Owen Han

Ingredients

• 0.5 lb fresh bean sprouts
• 0.5 lb raw shrimp, peeled and finely chopped
• 0.5 lb lean ground pork
• 3 tbsp neutral oil, divided
• 4 cup celery, finely chopped
• 0.5 cup mushrooms, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp chinese rice wine
• 0.5 tsp sugar
• 2 tsp salt
• 1 tbsp cornstarch
• 2 tbsp chicken stock
• 12 count spring roll wrappers
• 1 egg, beaten
• 3 cup neutral oil for frying

Instructions

1. Rinse and thoroughly dry bean sprouts; prep all vegetables and mix cornstarch slurry with chicken stock
2. Heat wok over high heat, add 1 tbsp oil, and cook ground pork for 2 minutes until just losing pink.
3. Add shrimp and cook 1 minute until just turning pink.
4. Add soy sauce, rice wine, and sugar; toss briefly, then remove pork and shrimp mixture and set aside.
5. Add remaining 2 tbsp oil to wok, cook mushrooms and celery for 4–5 minutes.
6. Add bean sprouts, salt, and a splash of soy sauce; toss and cook until slightly softened.
7. Return pork and shrimp to wok, mix everything together
8. Add cornstarch slurry and stir until filling is lightly thickened and cohesive with minimal liquid.
9. Remove filling from heat and let cool completely before rolling.
10. Place wrapper in diamond shape, add filling, fold bottom over, fold in sides, roll tightly, and seal edge with egg wash
11. Heat frying oil to 350°F, fry spring rolls in batches for 3–4 minutes until golden and crispy.
12. Drain on paper towels and serve immediately