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A cherished classic of Shanghainese cuisine, this fried spring roll—known as Làn Hú Ròu Sī Chūn Juǎn (爛糊肉絲春卷)—represents the pinnacle of comforting, homestyle cooking. The name “爛糊” (làn hú) literally translates to “mushy paste,” referring to the signature slow-braised filling where napa cabbage is cooked down for hours until it becomes meltingly tender and almost custard-like, mingling with slivers of pork to create a uniquely soft, savory filling .
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Each spring roll is meticulously hand-wrapped in a thin wheat wrapper, rolled into a tight cigar shape to ensure the filling remains sealed inside during frying . When fried to a deep golden brown, the exterior achieves maximum crunch while the interior remains luxuriously soft and flavorful—a perfect balance of textures that defines Shanghainese comfort food.
A beloved staple during Chinese New Year celebrations, these spring rolls symbolize wealth and prosperity, with their golden color representing gold bars . Served hot with a side of Chinese black vinegar for dipping, each bite delivers the soul-warming essence of Shanghai home cooking.
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 × 8 × 8 in |
| Cooking Method | Ready to Eat |
| Regional Style |
*Note: Nutritional values are estimates based on recipe calculations for Shanghai-style spring rolls. The values below are compiled from nutritional information where 1 spring roll contains approximately 128 calories . Actual values will vary based on specific ingredients, oil absorption during frying, and portion sizes.*
| Nutrient | Estimated Value (per 4 pcs) | Daily Value* (approx) |
|---|---|---|
| Calories | ~512 kcal | 26% |
| Total Fat | ~24 g | 31% |
| Saturated Fat | ~4 g | 20% |
| Cholesterol | ~36 mg | 12% |
| Carbohydrates | ~52 g | 17% |
| Dietary Fiber | ~4 g | 14% |
| Total Sugars | ~4 g | — |
| Protein | ~20 g | 40% |
| Sodium | ~780 mg | 34% |
**Percent Daily Values are based on a 2,000-calorie diet. These are estimates based on multiplying per-spring roll values by 4. Actual values may vary significantly.*
The following ingredients are based on traditional Shanghainese recipes for slow-braised pork and cabbage spring rolls. Specific formulations may vary by vendor .
| Component | Typical Ingredients |
|---|---|
| Filling (Pork) | Lean pork (finely shredded), salt, sesame oil, Shaoxing wine, cornstarch, white pepper |
| Filling (Vegetables) | Napa cabbage (finely shredded, about 9 cups), dried shiitake mushrooms (soaked and thinly sliced) |
| Filling Seasonings | Oil (for stir-frying), salt, white pepper, Shaoxing wine, soy sauce, cornstarch slurry (cornstarch mixed with water), sesame oil |
| Wrapper | Spring roll wrappers (wheat flour, water, salt) |
| For Frying | Oil (for deep-frying) |
Note on Preparation: The signature “làn hú” texture comes from slow-cooking the napa cabbage until it breaks down completely, then thickening the filling with cornstarch slurry to eliminate excess moisture—a crucial step that prevents soggy spring rolls .
Common Allergens: This product typically contains Gluten (wheat wrappers, soy sauce), Soy (soy sauce), and Sesame (sesame oil) .
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