Name: Spring Rolls
Yield: Makes 12 spring rolls, to serve 4 to 6 as an appetizer.
Cuisine: China
Ingredients: 1 tablespoon oyster sauce; 4 scallions, white parts only; 3 scallions, shredded; ½ pound chicken breast, boned and shredded; 2 tablespoons Shaoxing wine or dry sherry; 1 tablespoon thin soy sauce; ¼ cup shredded Smithfield ham; 8 black Chinese mushrooms, soaked, squeezed dry, and shredded; 2 cups bean sprouts, plucked at both ends; ½ cup shredded snow peas; 12 spring roll wrappers; 3 slices fresh ginger root; 2 tablespoons peanut oil; 1 egg, beaten

Preparation info

Makes 12 spring rolls, to serve
4 to 6
as an appetizer.

Difficulty
Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Spring rolls are not simply refined egg rolls. Egg rolls are made from an egg-based pasta and are rolled out; spring rolls are made with water and are prepared in a pan. A good filling for spring rolls (as well as egg rolls) should provide a balance of textures, with dense meats offset by light, crisp vegetables such as bean sprouts, water chestnuts, bamboo shoots, or zucchini. Here we use ham, snow peas, chicken, and bean sprouts. Do not overload the wrapper. It’s better to have too little