Shanghai Spring Rolls

Name: Shanghai Spring Rolls
Yield: Makes about 50
Cuisine: China
Ingredients: 225 g (8 oz) canned bamboo shoots, blanched and cut into matchstick-sized strips; 180 ml (12 tbsp) peanut or vegetable oil; vegetable oil for deep-frying; 5 ml (1 tsp) tapioca or potato flour; 10 ml (2 tsp) cornflour; 10 turns peppermill; 5 ml (1 tsp) salt; lightly beaten egg white; 24 medium dried Chinese black mushrooms, reconstituted and cut into thin strips; 10 ml (2 tsp) Shaoxing wine or medium dry sherry; about 60 ml (4 tbsp) tapioca or potato flour; 50–60 large spring roll wrappers, about 21–23.5 cm (8¼–9¼ in) square; 15 ml (1 tbsp) thin soy sauce; 30 ml (2 tbsp) egg white; about 50 ml (2 fl oz/¼ cup) stock or mushroom soaking liquid; 30 ml (2 tbsp) peanut or vegetable oil; 900 g (2 lb) raw shrimps in the shell, (50–60 shrimps per 450 g/1 lb), shelled and de-veined; 60 ml (4 tbsp) chicken stock; 10 ml (2 tsp) thin or light soy sauce; 2.5 ml (½ tsp) salt; 350 g (12 oz) thin pork escalopes, cut into matchstick-sized strips; 10 ml (2 tsp) salt; 15 ml (1 tbsp) water; 2 kilos (4 lb) Chinese celery cabbage (Chinese leaves), cut crossways into 3 mm (⅛ in) wide slivers, stalk and leafy parts separated

Preparation info

Makes about
50

Difficulty
Medium

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

These Days spring rolls are eaten all over the world, and there are Thai and Vietnamese ones, besides the Chinese, from which they all evolved. Few, perhaps, are familiar with the story of their origin. One of the first important dates in the Chinese lunar calendar, which is geared to the agricultural cycle of sowing and harvesting of crops, is called Lichun or ‘the beginning of spring’, which falls around 5 February. By the Tang dynasty (AD 618–907), it was customary to mark the day with c

Ingredients

Asia
China
Shanghai
Starter
Spring
February

Ingredients

Method