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China

Chinese Spring Rolls, made with supermarket ingredients

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

30 min3 to wash

3 lazy steps

  1. 1

    Thinly slice pork loin 200 g, Napa cabbage 110 g, carrot 1/2 pc, soaked dried shiitake mushrooms 4 pcs, and bamboo shoots 60 g.

  2. 2

    Sauté pork and vegetables in a skillet with soy sauce 1 tbsp, Shaoxing wine 1 tbsp, and sesame oil 1 tsp over medium-high heat for 5 minutes, then stir in cornstarch 1 tbsp mixed with 2 tbsp water to thicken and let cool.

  3. 3

    Divide filling onto spring roll wrappers 8 sheets, roll up tightly sealing edges with water, and fry in vegetable oil 500 ml over medium heat for 4 minutes until golden brown.

How it's eaten in China

In China, fried spring rolls are often dipped in Chinkiang black vinegar or Worcestershire sauce.

Ingredients (serves 2)

Authentic ingredients in China

Optional authentic touch
Cooling the cooked filling completely before wrapping prevents steam from softening the wrapper and making it tear during frying.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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