Food & Cooking Recipes Appetizers Martha Liao's Spring Rolls 4.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 5 dozen Prepare this family recipe for spring rolls, from opera singer Hao Jian Tian and Martha Liao, his wife, for a special or everyday occasion. Also try: Martha Liao's Peking Duck Ingredients 2 (3.75-ounce) packages of cellophane noodles 1 small head napa cabbage, shredded (about 8 cups) Canola oil, for frying Coarse salt 2 pounds lean ground pork 2 tablespoons chopped garlic 2 tablespoons chopped fresh ginger 3 tablespoons soy sauce 1 tablespoon Shao Hsing (Chinese cooking wine) or dry sherry 1 teaspoon sugar 1 tablespoon cornstarch 5 scallions, trimmed and chopped 1 teaspoon sesame oil 40 to 50 spring roll wrappers 1 large egg, beaten Directions Place cellophane noodles in enough hot water to cover; let stand until softened, about 10 minutes. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high heat. Add cabbage and cook, stirring, until coated with oil. Season with salt and cover; cook until cabbage is soft, about 5 minutes. Transfer cabbage to a large bowl; set aside. Add enough oil to lightly coat bottom of skillet. Add pork, garlic, and ginger; stir to combine. Add soy sauce, wine, and sugar. Whisk cornstarch together with 1/4 cup water until well combined. Add to skillet and cook, stirring, until mixture is thickened and pork is cooked through. Drain cellophane noodles, cut into 2-inch pieces and add to skillet; stir in scallions and sesame oil. Transfer pork mixture to bowl with cabbage; toss to combine. Let filling stand until cool, about 4 hours. Place 1 wrapper on a work surface, with 1 corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a mound in center of wrapper. Fold bottom corner over filling, then fold in sides halfway. Roll wrapper to form a tight cylinder, leaving top corner exposed. Brush top corner with a little of the beaten egg, and press to seal. Cover with a damp kitchen towel. Repeat process with remaining wrappers and filling. Fill a large heavy-bottomed saucepan halfway with canola oil. Heat over medium-high heat until temperature reaches 365 degrees on a deep-fry thermometer. Working in batches, cook spring rolls, turning occasionally, until golden and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat process with remaining spring rolls; serve hot. Rate it Print