Crispy Spring Rolls

Cui Pei Chun Qun

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

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Carrots 120 g, peeled and julienned
White radish 120 g, peeled and julienned
Yam bean (Chinese turnip) 120 g, peeled and julienned
Peeled prawns (shrimps) 130 g, diced by hand
Mango flesh 130 g, cut into strips
Coriander (cilantro) 40 g, chopped
Spring onions (scallions) 40 g, chopped
Corn flour (cornstarch) a pinch


To Taste

  • Salt
  • Sesame oil
Spring roll skins 40 sheets
Egg 1, beaten
Cooking oil for deep-frying


  • Combine filling ingredients except corn flour and season to taste. Add corn flour to bind lightly.
  • On a flat working surface, position a spring roll skin with one corner pointing towards you. Spoon some filling on skin. Fold the left and right hand corners in over the fillng then fold the corner nearest you over them. Roll filling towards remaining corner to form a spring roll. Seal with beaten egg. Repeat to make more spring rolls.
  • Heat oil for deep-frying. When oil is warm, gently lower spring rolls in. When spring rolls turn lightly golden, increase heat briefly. This reduces the absorption of oil into the rolls and also ensures that they are crispy. Remove and drain well.
  • Serve spring rolls hot, with a dip made from plum sauce, chilli sauce and sugar.