These get their name because they were served to commemorate the first day of Spring in the Chinese calendar.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.
|8 oz (225 g) medium shrimp, peeled, deveined, and chopped||1 tbsp soy sauce|
|1 cup bean sprouts||2 tbsp vegetable oil, plus more for deep-frying|
|1/2 red bell pepper, cored, seeded, and finely chopped||1 cup chopped cooked chicken|
|4 oz (115 g) shiitake mushrooms, stemmed and chopped||6 napa cabbage leaves, tough stalks cut away|
|4 scallions, green and white parts, thinly sliced||1 tbsp cornstarch, plus more for the baking sheet|
|3/4 in (2 cm) piece of fresh ginger, peeled and grated||12 spring roll wrappers|
|1 tbsp rice wine or cider vinegar||sweet chile dipping sauce, to serve|
In a bowl, mix together the shrimp, bean sprouts, red pepper, mushrooms, scallions, ginger, vinegar, and soy sauce.
Heat 2 tbsp oil in a frying pan over medium-high heat. Add the shrimp mixture and stir-fry for 3 minutes. Set aside to cool, then stir in the chicken.
In a bowl, mix the cornstarch with 4 tbsp cold water.
Dust a baking sheet with cornstarch. Lay a wrapper on a work surface. Top with half a cabbage leaf and 1 tbsp of the shrimp mixture. Brush the edges with the dissolved cornstarch and roll up around the filling, tucking in the sides and pressing together to seal. Place on the baking sheet. Repeat with the remaining wrappers and filling.
Line another baking sheet with paper towels. Preheat the oven to 200°F (100°C). Pour 1/4 in (5mm) oil into a large frying pan. In batches, add the rolls and fry, turning occasionally, about 4 minutes, or until golden. Transfer to paper towels to drain. Keep warm in the oven while frying the remaining rolls. Serve hot, with the chile sauce for dipping.
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