Lee Yeon-bok's Crispy Spring Rolls

Name: Lee Yeon-bok's Crispy Spring Rolls
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 20 spring roll wrappers; 1/4 head cabbage; 1/2 carrot; 1 handful garlic chives; 150g ground pork; 20 shrimp; 2 tbsp salt (for brining); 1 tbsp soy sauce (ganjang); A pinch of ground black pepper; 1 tbsp sesame oil; 1 tbsp flour (for paste); A little water; Plenty of cooking oil

These are Mokran's signature spring rolls where the ingredients are salted to draw out moisture instead of being stir-fried, then squeezed dry and fried.

45 min Difficulty Normal drinking snack

Main ingredients

spring roll wrapper cabbage carrot chives ground pork shrimp salt dark soy sauce sesame oil flour

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spring roll wrapper cabbage carrot chives ground pork shrimp salt dark soy sauce sesame oil flour

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Detailed recipe

Quick recipe

Cooking tips

Completely removing moisture from the vegetables is the key secret to keeping the wrappers from getting soggy and maintaining crunchiness even after time.
If the oil temperature is too high, the outside will burn easily. Start at a gentle 150°C and gradually raise the temperature to prevent oil absorption.
Uncooked spring rolls can be frozen in an airtight container, separated so they don't stick, and then fried directly from frozen whenever you want.

Recommended for

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Those who want to enjoy authentically crispy-on-the-outside, moist-on-the-inside spring rolls at home.

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Lee Yeon-bok's Crispy Spring Rolls

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