Kwangtung Chun Guen

Name: Kwangtung Chun Guen
Yield: 30 rolls
Cuisine: Chinese
Ingredients: ½ cup chicken broth; 5 fresh water chestnuts, peeled, washed, dried, thinly sliced, and shredded; 2 tablespoons oyster sauce; ¾ teaspoon salt; ¼ pound fresh pork, or the meat from 1 large center-cut pork chop, shredded; ¼ pound shrimp, washed, shelled, deveined, and quartered; 2 teaspoons dark soy sauce; 1 tablespoon white wine; 6 to 8 scallions, ends discarded, washed, dried, cut into 1½-inch pieces, then shredded; 1½ teaspoons sugar; Pinch of white pepper; 30 or more Spring Roll Skins (or use packaged skins); 3 cups peanut oil, for oil-blanching; 2½ tablespoons cornstarch; 1½ teaspoons sesame oil; 1¾ cups bamboo shoots, shredded; 1 egg, beaten

Cantonese Spring Rolls

Preparation info

30
rolls

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Ingredients

30 or more Spring Roll Skins (or use packaged skins)
3 cups peanut oil, for oil-blanching

Asia
China
Starter

Method

Heat a wok for 40 seconds, add the peanut oil, and heat to 325°F. To blanch: Place the shredded pork in the oil, gently separating the shreds. Add the shrimp, also separating the pieces. Add water chestnuts, bamboo shoots, and scallions, and allow the ingredients t