Hoi Sin Chun Guen

Name: Hoi Sin Chun Guen
Yield: 15 rolls
Cuisine: Chinese
Ingredients: 4 teaspoons cornstarch; Pinch of white pepper; 15 or more Spring Roll Skins (or use packaged skins); 4 to 5 teaspoons chicken broth; 1 egg, beaten; 2 teaspoons oyster sauce; 1 teaspoon light soy sauce; 8 to 10 scallions, ends discarded, washed, dried, cut into 1½-inch pieces, then shredded; 1 teaspoon sesame oil; 1 teaspoon salt; 4 water chestnuts, peeled, washed, sliced fine; 3 tablespoons peanut oil; 1 teaspoon sugar; 1 cup crabmeat; 2 tablespoons cornstarch, mixed with 2 tablespoons cold water, and 6 ounces boiling water; 4 Chinese dried mushrooms, soaked in water, dried, and shredded; ½ pound shrimp, washed, shelled, deveined, dried thoroughly, and shredded; 4 teaspoons white wine

Imperial Seafood Rolls

Preparation info

15
rolls

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Ingredients

15 or more Spring Roll Skins (or use packaged skins)
3 tablespoons peanut oil
½

Asia
China
Starter

Method

Heat 1½ tablespoons of the peanut oil in a wok over very high heat. When a wisp of white smoke appears, add shrimp and stir. Add the white wine by dribbling it in around the edge of the wok. Add crabmeat. Mix together thoroughly and set aside in a small dish.