Spring Rolls

This recipe comes from Amy Bau of Koto Oriental Restaurant


  • 1/4 T. soy sauce
  • ½ t. corn starch
  • ½ T. wine
  • Corn Starch Paste
  • ½ T. corn starch
  • ½ T. cold water


  • 5 oz. lean pork shredded
  • 3 oz. bean sprouts
  • 1/4 lb. cabbage, shredded
  • 10 spring roll skins
  • 6 c. peanut oil
  • 1 egg
  • ½ T. soy sauce
  • ½ T. salt
  • 1/4 c. cold water


  1. Marinate pork with marinating sauce for about an hour.
  2. Heat 5 T. oil in a frying pan. Stir fry the pork about 30 seconds, drain and put aside. Stir fry the shredded cabbage, add soy sauce, salt and water; cover with lid. Cook about 2 minutes. Add bean sprouts, stir fry for another 30 seconds over high heat, stir in the corn starch paste until thicken. Add pork, mix well and then remove to a bowl.
  3. Place 2 T. filling on a spring roll skin about 1-inch from the edge that is toward you. Roll once or twice, then fold right side toward center, then left side toward center. Continue rolling into a tight roll. Stick outer edge of skin to roll with egg (beaten). Place with this side face down to hold tightly and to keep its shape until time for frying.
  4. Heat oil in pan to 350 degrees. Fry spring rolls for about 3 minutes or until golden and serve.
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