Sun Tak Chun Guen

Sun Tak Spring Rolls

Preparation info

  • Difficulty

    Medium

  • 15 to 20

    rolls

Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About

Sun Tak, a region just outside of Canton, is the place where I was born. Our spring rolls are simpler in content than the Imperial Seafood Rolls, but equally delicious, I think. Notice that our cooking technique is quite different too.

Ingredients

  • 15 to 20 Spring Roll Skins (or use packaged skins)
  • 6 ounces raw shrimp, washed, shelled, deveined, dried thoroughly, shredded, and marinated for ½ hour in:
  • ½ teaspoon salt
  • ¼ teaspoon light soy sauce
  • ¼ pound fresh pork, uncooked, shredded, and marinated for ½ hour in:
  • ½ teaspoon salt
  • ¼ teaspoon light soy sauce
  • 1 bunch scallions, ends discarded, washed, dried, cut into 1½-inch pieces, and shredded
  • tablespoons peanut oil
  • 1 pound bean sprouts, washed, drained, and patted dry

Method

  1. Place marinated shrimp in small bowl, ready for preparation, and do likewise with marinated pork.

  2. Place scallions alongside, ready for preparation.

  3. Heat wok, add peanut oil, place bean sprouts in wok, and stir-fry for 1 minute over high heat. Remove from wok and drain thoroughly.

  4. In a spring roll skin, place 1½ to 2 tablespoons of bean sprouts, a bit of raw shrimp, raw pork, and shredded scallions and roll closed, following steps 5, 6, and 7 of the Cantonese Spring Rolls recipe. Seal edges either with beaten egg or with a cornstarch-water paste mixture (see Imperial Seafood Rolls, step 5).

Sun Tak Spring Rolls cannot be frozen, because bean sprouts wilt when frozen.