Chinese Recipes Recipes from China Chinese Cuisine

Spring Rolls

Spring rolls are fried Chinese pastries. Spring rolls are usually eaten during the Spring Festival in China, hence the name. Best serverd at once, hot and crispy, with sweet and sour sauce for dipping.

  • Ingredients:
  • 1 packet spring roll skins
  • 1 large egg, beaten
  • peanut or sunflower oil for deep-frying

Marinade Ingredients:

  • 5 ml light soya sauce
  • 5 ml rice wine or dry sherry
  • 5 ml sesame oil

Filling Ingredients: 

  • 100 g raw prawns, shelled, deveined and very finely chopped
  • 100 g pork, minced
  • 22 ml peanut oil
  • 30 ml garlic, coarsely chopped
  • 15 ml fresh ginger, finely chopped
  • 22 ml light soya sauce
  • 15 ml rice wine or dry sherry
  • 45 ml spring onions, finely chopped
  • 5 ml salt
  • 2 ml freshly ground black pepper
  • 225 g Chinese cabbage leaves, finely shredded
  • 25 g dried Chinese black mushrooms, soaked, stems removed and finely chopped

Preparation for the filling:

  1. Combine prawns and pork with all the marinade ingredients and salt and pepepr to taste in a bowl.
  2. Set aside for 10 minutes.
  3. Heat a wok or large frying pan over a high heat.
  4. Add the 22 ml peanut oil and when it is very hot and smoking slightly, add the garlic and ginger.
  5. Stir-fry for 20 seconds.
  6. Add the rest of the filling ingredients, including the prawn and meat mixture
  7. Stir-fry for five minutes.
  8. Place the mixture in a colander to drain and allow it to cool completely.
  9. Place 45 to 60 ml filling near the end of each spring roll skin, then fold in the sides and roll up tightly.
  10. Seal the open end by brushing a small amount of the beaten egg along the edge, then pressing together gently. The roll should be about 10 cm long.
  11. Rinse out the wok and heat it over high heat, then put in the oil for deep-frying.
  12. When the oil is hot and smoking slightly, put in a layer of rolls.
  13. Fry until golden brown and cooked through, about 4 minutes. Adjust he heat if necessary.
  14. Remove with a slotted spoon, drain on a wire rack and then on kitchen paper.
  15. Cook the remaining spring rolls in the same way.
  16. Serve at once, hot and crispy, with sweet and sour sauce for dipping (optional).

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