The filling for these Shanghai Spring Rolls uses only three main ingredients: napa cabbage, shredded pork and The shiitake mushrooms. Vermicelli not only adds a nice texture, but also absorbs the water released from the napa cabbage and holds the other ingredients together. You can find vermicelli in any Asian grocery store. I like to use the Korean vermicelli as they have a more chewy texture than the Chinese ones.

The spring roll, in a paper thin wrapper, becomes super crispy after frying, yet still juicy and tender inside. It is no wonder spring rolls have become so popular overseas as well.