Name: Chinese Spring Rolls
Yield: Makes 16–20, serving 8–10 as a starter
Cuisine: Chinese
Ingredients: 1 tablespoon light soy sauce; 2 teaspoons dark soy sauce; 2 teaspoons Shaoxing rice wine or dry sherry; 1 teaspoon salt; 2 teaspoons toasted sesame oil; 115 g (4 oz) bean sprouts; 225 g (8 oz) raw prawns, peeled and deveined; 150 g (5 oz) shredded Chinese leaves; 115 g (4 oz) canned bamboo shoots, drained, rinsed and shredded; 2 tablespoons plain flour; Groundnut oil, for deep frying; 2 tablespoons water; ½ teaspoon freshly ground black pepper; 2 teaspoons finely chopped fresh ginger; 1 tablespoon finely chopped garlic; 1½ tablespoons groundnut oil; 3 tablespoons finely chopped spring onions; 30 g (1 oz) Chinese dried black mushrooms; 1 packet Shanghai spring roll wrappers (leftover wrappers can be saved and frozen for future use)

Preparation info

Makes 16–20, serving
8–10
as a starter

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

Here the spring rolls are wrapped in a light flour pancake, known as ‘Shanghai spring roll wrappers’. They are lighter because the dough does not contain egg, and they are available at Chinese grocers and supermarkets.

Ingredients

1 packet Shanghai spring roll wrappers (leftover wrappers can be saved and frozen for future use)
Groundnut oil, for deep frying

Method

Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems, and finely shred the caps into thin strips.

Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, toss in the garlic, ginger and spring onions and stir-fry for 10 seconds. Ad

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Chinese Spring Rolls

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