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Truffle Spring Rolls


Dive into the rich tapestry of Asian cuisine where every dish tells a story of tradition, flavor, and celebration. At the heart of this culinary journey lies the humble yet versatile spring roll, a beloved delicacy cherished for its crispy exterior and tantalizing fillings. And now, we invite you to elevate your culinary experience with our exquisite Truffle Spring Rolls recipe.


Indulge in the luxurious blend of truffles and traditional flavors as we present a symphony of taste and texture that transcends boundaries. Whether you're hosting a lavish Lunar New Year banquet, a cozy family gathering, or simply craving a taste of sophistication, these spring rolls are the perfect addition to any occasion.



truffle spring roll


Ingredients:


For the Pork and Marinade: (Skip this part if you are vegetarian or vegan)

  • 200g finely shredded pork loin or minced pork

  • Salt and pepper to taste

  • ½ teaspoon sesame oil

  • 1 teaspoon Shaoxing wine or rice cooking wine

  • ½ teaspoon cornstarch

To Assemble the Filling:

  • 2 tablespoons oil

  • 1 clove garlic, minced

  • 10 mushrooms, thinly sliced

  • 2 medium carrots, grated

  • 3 cups finely shredded cabbage

  • 2 tablespoons light soy sauce

  • 1 teaspoon sesame oil

  • Salt and pepper to taste

  • 1/4 teaspoon sugar

  • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

For Wrapping:

  • 1 packages spring roll wrappers (this recipe makes about 20 spring rolls)

  • 1 tablespoon cornstarch, dissolved in 1 tablespoon boiling water for sealing the spring rolls

  • Oil for frying

Method:

1. Prepare the Pork:

  • In a bowl, mix the shredded or minced pork with salt, pepper, sesame oil, cooking wine, and cornstarch. Set aside to marinate for 15-20 minutes.

2. Cook the Filling:

  • Heat oil in a large frypan or wok over medium heat. Add minced garlic and sauté until fragrant.

  • Add the marinated pork mince to the frypan and cook until it starts to brown and is no longer pink.

  • Add sliced mushrooms, grated carrots, and shredded cabbage to the skillet. Stir-fry until vegetables are tender.

  • Season with light soy sauce, sesame oil, salt, pepper, and sugar. Stir well to combine.

  • Pour in the cornstarch mixture and cook until the sauce thickens.

  • Remove from heat and stir in the truffle salsa, ensuring it's evenly distributed throughout the filling. Set aside to cool slightly.

3. Assemble the Spring Rolls:

  • Lay a spring roll wrapper on a clean surface, with one corner pointing towards you (like a diamond shape).

  • Place a spoonful of the filling mixture near the corner closest to you.

  • Fold the bottom corner over the filling, then fold in the sides, and roll tightly away from you. Seal the edges with the cornstarch mixture.

  • Repeat with the remaining wrappers and filling.

4. Fry the Spring Rolls:

  • Heat oil in a deep pan or wok over medium-high heat until hot (about 350°F or 180°C).

  • Carefully place the spring rolls in the hot oil, a few at a time, and fry until golden brown and crispy, turning occasionally for even cooking.

  • Remove from oil and drain on paper towels to remove excess oil.

5. Serve and Enjoy:

  • Serve the truffle spring rolls hot and crispy, with your favorite dipping sauce we recommend the Truffle & Spice

  • Garnish with fresh herbs or sesame seeds for an extra touch of elegance.



Indulge in the luxurious flavors of our Truffle Spring Rolls, where each bite is a harmonious blend of tradition and sophistication. Elevate your Lunar New Year celebration or any special occasion with these exquisite delights that are sure to impress.




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