Pork and Veggie Crispy Spring Rolls

By Nicholo Plaza

Keep Rolling Rolling Rolling


    • 6 oz Ground Pork
    • 1 Tbsp Cornstarch
    • 1 Tsp Soy Sauce
    • 1 Tbsp Shaoxing Rice Wine
    • ¼ Tsp Sugar
    • 1 Tsp Sesame Oil
    • 1 Tbsp Umé by FlavürLust
    • 3 Tbsp Cooking Oil
    • 2 Cups Nappa Cabbage, finely shredded
    • ½ Cup Bean Sprouts
    • ½ Cup Shiitake Mushrooms, rehydrated and chopped
    • 25 Spring Roll Wrapper
    • Oil to Fry
    • 1 Tsp Salt
    • More Umé by FlavurLüst to dip


  1. In a small bowl, mix the pork, shiitake mushroom, cornstarch, soy sauce, rice wine, sugar, sesame oil and Umé by FlavurLust
  2. Heat a large pan with oil over medium high heat. Add the cabbage and sautee until half softened. Then add the beansprouts and salt. Cook for 1-2 minutes  or until the vegetables are soft. Remove and drain any excess liquid
  3. Mix the cooled vegetables with the pork mixture
  4. Wrap each spring roll using the rolling technique as recommended by the product. Continue until all filling is used
  5. Heat a large pot with oil to 375F. Fry the spring rolls in batches until golden brown and crisp, roughly 5 minutes. Remove and drain off excess oil
  6. Serve with more Umé by FlavurLust