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

Eileen Yin-Fei Lo

Sun Tak Chun Guen

Sun Tak Spring Rolls

Preparation info

15 to 20
rolls

Difficulty
Medium

Appears in

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:

Asia
China
Starter
Spring

Method

Place marinated shrimp in small bowl, ready for preparation, and do likewise with marinated pork.
Place scallions alongside, ready for preparation.
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.
In a spring roll skin, place

Preparation info

Difficulty

Appears in

Ingredients

Method