Umami Recipes
Umami Recipes

Spring rolls




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4 cloves garlic minced

1-1/2 inch piece ginger, peeled, minced

1 cube chicken boullion

1/2 white onion finely chopped

1 1/2 lb bean sprouts

1 lb shrimp cut in half symmetrically down the back

1 lb char siu

1 lb ground pork



Heat 4 tbs oil in med/large pan

Add garlic, ginger, onion, bouillon

Add 1 tsp salt

Add 1/2 tsp pepper

Add chicken bouillon and mix and squish it up as you go

Add pork when onions start to get translucent

Stir pork, breaking it down into little pieces

When pork is almost cooked all the way (no longer pink), add the shrimp

When shrimp is half cooked and some of them start to curl, add the char sieu

Stir in for a few more minutes, then mix in all the bean sprouts

Turn off heat after some of the bean sprouts are soft. They will continue cooking after

Separate the cooked stuff out into a new bowl. You dont want any liquid in the new bowl. (You can save the liquid and use it later to make noodles)

Let cool 30 min

While it’s cooling, separate the wrappers. Put them in a plastic bag while you work so that they don’t dry out

Add about 1 tbsp of filling to the corner of a wrapper. Roll it up tight and tuck in the sides as you go.

Heat 2 cups vegetable oil in a medium sauce pan. the bottom of the pan should be covered w/ about a 1/2 in of oil

Use chopsticks to test oil heat When there are bubbles forming at the end of the chopsticks the oil is hot enough.

Add spring rolls to the oil and let them sit. Flip when the edges start to get golden brown, about 5 minutes

Bake at 250 for a few minutes to dry out the oil




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