Xiangbin Spring Rolls

Xiangbin Spring Rolls

　　　Spring rolls are a traditional snack in Changsha with a history of over a thousand years.

　　　　Spring rolls are characterized by their crispy, soft, juicy, and tender texture. The filling can be tailored to personal preference. To prepare them, start by mixing flour with water in a basin, then knead repeatedly to form a smooth dough. Next, heat a flat pan over low heat. Using your right hand, take the dough and repeatedly slap it against the work surface, then gently press it into the pan to form a round, thin pancake about 12 cm in diameter. Use your left hand to lift the pancake, flip it, lightly cook the other side, and then remove it. Continue slapping the dough and making more pancakes. Stack the cooked pancakes neatly and cover them with a clean damp cloth to prevent them from drying out.

　　　　The filling is made by stir-frying 500 grams of minced pork with a mix of fat and lean meat, then adding cooking wine, soy sauce, salt, and MSG, along with some broth, and thickening it slightly with a cornstarch slurry. Chop washed and trimmed shepherd’s purse (also called ground cabbage), Chinese cabbage, or Chinese chives, and mix them with the pork.

　　　　To assemble the spring rolls, carefully peel each wrapper off and place it on a cutting board. Put about 15 grams of filling in the center of each wrapper, fold in the ends, and roll it into a flat cylinder about 6 cm long, sealing the edge with a thin layer of batter. Fry each roll in oil heated to medium heat until golden brown. The spring rolls made at Xiangjiang Hotel are known for their premium ingredients and refined technique, standing out as one of the best in Hunan.