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Perry Chung

crispy spring rolls
S11E8 Asian · 2017

All-star chef who left Bobby in the dust. Bobby's Chinese food win rate is only 42%.

Competed on Beat Bobby Flay in 2017 episode 'Roll With the Punches' but no current restaurant information found

crispy spring rolls

25 min Prep
20 min Cook
4 Serves
Ingredients
  • 8 oz ground pork, finely minced
  • 2 cups napa cabbage, julienned thin
  • 4 oz shiitake mushrooms, minced fine
  • 3 scallions, white and light green parts, minced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp ginger, minced
  • 12 spring roll wrappers (8-inch square)
  • 2 tbsp cornstarch slurry (cornstarch mixed with 2 tbsp water)
  • 2 cups vegetable oil for frying
  • 1 tsp white pepper, ground
Instructions
  1. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add minced pork and cook 3-4 minutes, breaking apart constantly until no pink remains. Drain rendered fat, leaving 1 tsp oil in pan.
  2. Add minced garlic and ginger to pork, cook 30 seconds until fragrant. Add julienned cabbage and minced mushrooms, toss constantly for 2 minutes until cabbage wilts slightly. Stir in soy sauce, sesame oil, and white pepper. Cook 1 minute more. Transfer filling to a plate and cool to room temperature, about 5 minutes.
  3. Lay one spring roll wrapper on work surface in diamond orientation. Place 2 tbsp cooled filling in lower third of wrapper. Fold bottom corner up over filling, then fold left and right corners inward tightly. Roll upward once, then brush exposed top corner with cornstarch slurry. Continue rolling to seal. Place seam-side down on parchment. Repeat with remaining wrappers.
  4. Heat 2 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F, using a thermometer to verify. Oil temperature is critical—too hot and exterior burns before interior cooks; too cool and rolls absorb oil.
  5. Working in batches of 4, carefully place spring rolls seam-side down into hot oil. Fry 2-3 minutes until bottom is golden amber, then flip using tongs. Fry another 2 minutes until all sides are deep golden brown and crispy. Do not crowd the pan.
  6. Transfer fried spring rolls to a wire rack set over a baking sheet lined with paper towels. This allows steam to escape and prevents sogginess. Maintain oil temperature between batches, allowing 2 minutes between batches.
  7. Serve immediately while still warm and crispy, within 5 minutes of frying. Offer with sweet chili sauce, soy sauce with minced chili, or duck sauce for dipping.
Inspired by Perry Chung’s winning crispy spring rolls. This is a plausible recreation, not the chef’s original recipe.
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