Easy Chinese Spring Rolls: A Must-Try Recipe for Any Occasion

Ingredients

• 15 largeflour-based spring roll wrappers ((25×25cm (10×10 inches)))
• 200 gminced pork (or chicken/beef) ((7oz))
• 120 gshrimp, shelled and cubed ((4oz))
• 120 gcarrot, grated ((about 2 cups))
• 130 gbean sprouts ((about 2 cups))
• 100 gChinese chives, cut into sections ((or finely shredded cabbage) (about 2 cups))
• 6shiitake mushrooms, thinly sliced ((rehydrate beforehand if using dried ones))
• 2 stalksscallions, finely chopped
• 100 gdried mung bean vermicelli, rehydrated and cut into sections ((about 2 cups after soaking))
• 2eggs
• 2 tablespoonoyster sauce ((see note for substitutes))
• 1 teaspoonsesame oil
• ½ teaspoonsalt
• ½ teaspoonsugar
• ¼ teaspoonground white or black pepper
• for fryingCooking oil ((for deep frying or air-frying))
• 2 tablespoonwhite rice vinegar ((or fresh lemon/lime juice))
• 1 teaspoonlight soy sauce
• 1 pinchsugar
• 1 clovegarlic, minced
• to tasteFresh chili pepper, finely chopped