Shanghai-Style Spring Rolls
- 3 tablespoons oil
- 6 cups shredded napa cabbage (about 1/2 a medium head)
- 6 ounces pork shoulder, trimmed of gristle, cut into 1/4 inch by 2 inch slices
- Salt
- 2 teaspoons cornstarch mixed with 3 tablespoons water
- 1 quart oil for deep-frying
- This recipe is gluten-free
- Produce
- Napa cabbage (6 cups)
- Meat
- Pork shoulder (6 ounces)
- Cooking & Baking
- Cornstarch mixed with (2 teaspoons)
- Salt (1)
- Vegetable oil (67 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 27, 2012 (6 months ago).
103 people saved this recipe.
