Kwangtung Chun Guen

Cantonese Spring Rolls

Preparation info
  • 30

    • Difficulty


Appears in
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


  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 t