Sun Tak Chun Guen

Sun Tak Spring Rolls

Preparation info

  • 15 to 20

    • Difficulty


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.


  • 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:


  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