Shanghai Spring Rolls

Our family’s classic recipe

Ingredients 1727g total makes 39 eggrolls

Chicken Marinade

• 300g julienne (thin strips) Chicken or Pork
• Pinch Salt
• 1 tsp of cooking wine
• 1/2 tsp of corn starch
  
  Rest of Mixture
• 1135g Finely chopped Napa Cabbage
• 200g Soaked Black Mushroom
• 1.5 tsp Salt
• 2 tbsp Cornstarch
• 6 tbsp cooking oil
• 2 tsp Sugar
• 1/8 tsp HonDashi
• Spring Roll Wrapper

Ingredients 1100g filling makes 25 eggrolls

Chicken Marinade

• 300g julienne (thin strips) Chicken or Pork
• Pinch Salt
• 1/4 tsp of cooking wine
• 1/2 tsp of corn starch
  
  Rest of Filling
• 681g Finely chopped Napa Cabbage
• 120g Soaked Black Mushroom
• 180g julienne (thin strips) raw Chicken or Pork
• 1 tsp Salt
• 1 1/4 tbsp Cornstarch
• 4 tbsp cooking oil
• 1 1/4 Sugar
• Pinch HonDashi
• 25 Ct thin Spring Roll Wrapper

Instructions

1. Mix chicken with 1/2 teaspoon cooking wine, 1/8 tsp salt, 1 tsp cornstarch
2. Peel Napa cabbage into leaves
3. Separate the stem from the leaves with a V cut.
4. Cut stems into 1.5 inch sections across the grain, then julienne with the grain,
5. Cut leaves vertically through the center, and slice ~.5 inch pieces.
6. Over medium heat, heat 2 tbsp cooking oil and stir fry black mushroom until fragrant
7. Take out the mushroom (leaving the excess oil and juices in the hot pan)
8. Add chicken and stir fry just until the outer layer of the chicken turns white
9. Take out the chicken (leaving the excess oil and juices in the pan)
10. Add an additional 2 tbsp of cooking oil and heat
11. Stir fry Napa stems until transparent
12. Add in Napa leaves and stir fry, adding 1 tsp salt, 1.25 tsp sugar, Pinch HonDashi
13. Then add mushroom, chicken and mix evenly.
14. In a separate bowl, mix 0.6 cup of water with 1.25 tbsp cornstarch mix until fully encorporated
15. Add cornstarch mixture into spring roll filling on high heat and stir until thickened
16. Take out thickened spring roll filling and chill.