Name: Classic Spring Rolls (Chun Juan)
Yield: Makes 24 or serves 6 as an appetizer, snack, or dim sum
Cuisine: Chinese
Ingredients: ½ small carrot, cut into thin matchstick strips; 4 oz (100 g) cabbage, thinly sliced; 24 store-bought spring roll wrappers, 8 in (20 cm) square in size; ¼ teaspoon chicken bouillon powder; ¼ teaspoon sesame oil; 3 dashes white pepper; ¼ teaspoon sugar; 1 teaspoon Chinese rice wine or sherry; Oil, for deep-frying; 2 tablespoons oil; 3 dried shiitake mushrooms, soaked until soft, stems discarded, caps diced; 4 oz (100 g) pork butt/leg, cut into thin matchstick strips; ¼ cup (65 ml) water; ¼ teaspoon salt; 2 oz (50 g) raw shrimp, coarsely chopped; 1 green onion (scallion), trimmed and cut into small rounds; 1 teaspoon cornstarch; ½ tablespoon oyster sauce; 1 large egg, lightly beaten for egg wash; 1 teaspoon dark soy sauce

Preparation info

Makes 24 or serves
6
as an appetizer, snack, or dim sum

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

The spring roll is probably one of the most iconic foods in Chinese cuisine, but also one that’s extensively—and sometimes, crudely—adapted. Almost every country in Asia has its own interpretation of spring rolls: lumpia in Indonesia and the Philippines, cha gio in Vietnam, and popiah in Malaysia and Singapore. In the United States, they are known as egg rolls—which is a chunky version of this recipe that’s stuffed primarily with antibiotic-tasting shredded cabba