RCI-SN.005.0063.001
Taiwanese Spring Rolls
Taiwan's spring rolls are mostly with julienned vegetables (such as cabbages, carrots, or wood ear fungi). Some include strips of meat, usually Beef or Chicken; others have seafood in them.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultybeginner
Ingredients
- cabbages1 unit
- 1 unit
- 1 strips
Method
1
Slice the cabbage into thin, bite-sized pieces and peel and julienne the carrot into matchstick-sized strips. Set aside.
2
Cut the beef or chicken strips into small, thin pieces and set aside.
3
Heat oil in a large skillet or wok over medium-high heat and add the meat pieces, stirring frequently until cooked through and lightly browned.
5 minutes
4
Add the sliced cabbage and carrot strips to the skillet with the cooked meat, stirring well to combine all ingredients.
5
Cook the vegetable and meat mixture, stirring occasionally, until the cabbage is tender and slightly wilted but still maintains some crunch.
5 minutes
6
Transfer the filling to a colander or clean kitchen towel and let cool slightly, then gently squeeze out any excess moisture to prevent soggy spring rolls.
7
Lay a spring roll wrapper on a clean work surface with one corner pointing toward you, then place 2 to 3 tablespoons of filling in the lower third of the wrapper.
8
Fold the bottom corner of the wrapper tightly over the filling, then fold in the left and right corners and roll upward toward the top corner, sealing the final edge with a dab of water if needed.
9
Heat oil in a deep skillet or wok to 350°F (175°C) for shallow frying, or use a deep fryer if available.
10
Carefully place the spring rolls into the hot oil, working in batches to avoid crowding, and fry until the wrapper is golden brown and crispy on all sides.
3 minutes
11
Transfer the fried spring rolls to a paper towel-lined plate to drain excess oil and cool slightly before serving with sweet and sour sauce or soy sauce on the side.