Name: Spring Rolls
Yield: Makes 12–14 pieces
Cuisine: China
Ingredients: Cornflour (cornstarch) 1 Tbsp; Sugar ½ tsp; Minced ginger 2 tsp; Cooking oil as needed for frying and deep-frying; Minced garlic 2 tsp; Dried shiitake mushrooms 4; Light soy sauce 2 tsp; Pork 175 g (6¼ oz), sliced into thin shreds; Yam bean 150 g (5⅓ oz), peeled and finely shredded; Shaoxing rice wine 2 tsp; Salt to taste; Ground white pepper to taste; Large square spring roll skins, about 20-cm (8-in) wide 12–14 skins; Plain (all-purpose) flour 1 Tbsp, dissolved in 1 Tbsp water; Carrot 150 g (5⅓ oz), peeled and finely shredded; Cooked bamboo shoots 100 g (3½ oz), finely shredded; Bean sprouts 55 g (2 oz), tails trimmed, rinsed with boiling water and drained; Sesame oil 1 tsp

Preparation info

Makes
12–14 pieces

Difficulty
Medium

Appears in

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

About

This is a perennially popular snack item sold at many food stalls and dim sum restaurants. Controlling the heat during deep-frying is important to ensure that the spring rolls are fried to an even golden brown colour. The spring rolls will darken slightly as they cool, so do not over-fry them. Spring rolls are best enjoyed freshly deep-fried, while still hot and crispy.