Kwangtung Chun Guen

Cantonese Spring Rolls

Preparation info

  • Difficulty


  • 30


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About


  • 30 or more Spring Roll Skins (or use packaged skins)
  • 3 cups peanut oil, for oil-blanching
  • ¼ pound fresh pork, or the meat from 1 large center-cut pork chop, shredded
  • ¼ pound shrimp, washed, shelled, deveined, and quartered
  • 5 fresh water chestnuts, peeled, washed, dried, thinly sliced, and shredded
  • cups bamboo shoots, shredded
  • 6 to 8 scallions, ends discarded, washed, dried, cut into 1½-inch pieces, then shredded
  • 1 tablespoon white wine

Combine in a small bowl

  • tablespoons cornstarch
  • ¾ teaspoon salt
  • teaspoons sugar
  • 2 teaspoons dark soy sauce
  • 2 tablespoons oyster sauce
  • Pinch of white pepper
  • ½ cup chicken broth
  • teaspoons sesame oil
  • 1 egg, beaten


  1. 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 to blanch for 1 to 2 minutes. Remove the contents with a strainer and drain over a large bowl until most of the oil has dripped through. Mix occasionally with chopsticks.

  2. Pour the oil into a heatproof bowl, and wash the wok. Dry it and heat for 40 seconds. Put in the ingredients from the strainer. Over very high heat, stir-fry for 1 to 2 minutes, then add the white wine around the edge of the wok. Mix thoroughly.

  3. Make a well in the center of the ingredients, pour in the sauce from the small bowl, and mix together quickly, using a metal spatula. Stir-fry until the sauce thickens and becomes dark. Turn off the heat, add the sesame oil, and mix well.

  4. Place the filling in a shallow dish and allow it to cool to room temperature. Refrigerate, covered, for 4 hours, or overnight.

  5. To make the spring rolls: Spread out skins. One 6-inch skin will make a cocktail-size spring roll. If you want to make larger spring rolls, use 2 skins, overlapping one with the other.

  6. Place 1 to 1½ tablespoons of the filling in a thin line at one end of the skin. Dip your fingers into the beaten egg, rub the egg along the edge of the skin, and begin folding. Keep rubbing the beaten egg along the edges as you continue folding to ensure that the spring roll will be sealed. Press and seal the end closed.

  7. Deep-fat fry 2 or 3 at a time at 325° to 350°F., until golden brown. Drain and serve.

Cantonese Spring Rolls can be frozen after cooking. To reheat, either deep-fat fry lightly (at 325°F.) or heat in a preheated 375°F. oven until hot.