Spring Rolls

Name: Spring Rolls (Ch’un chuan)
Cuisine: Chinese
Ingredients: 6 oz. lean pork (or ham or roast pork); 6 oz. lean pork (or ham or roast pork); 6 oz. lean pork (or ham or roast pork); 4 oz. shrimp (shredded); ½ pound cabbage or bean sprouts; ½ pound cabbage or bean sprouts; 2 oz. blanched garlic chives (shredded); 20 pieces spring roll skins; 6 cups oil; 1 tablespoon soy sauce; 1 teaspoon salt; ½ cup soup stock; 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); 1 tablespoon cold water (make paste); 1 tablespoon cold water (make paste); 1 tablespoon flour; ½ tablespoon soy sauce; 1 teaspoon cornstarch; ¼ teaspoon salt

Ch’un chuan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 oz. lean pork (or ham or roast pork)
4 oz. shrimp (shredded)

Asia
Taiwan
Snack

Method

After cutting the pork into string shapes, marinate with soy sauce and cornstarch. In another bowl marinate shrimp with salt and cornstarch. Shred cabbage into string shapes about 1-½” long.
Heat 5 tablespoons oil in frying pan, stir-fry the pork about ½ minute, drain and put it aside. Use the same oil to fry shrimp until well done. Remove to bowl with pork. Ad