Name: Shanghai Chun Guen
Yield: 30 rolls
Cuisine: Chinese
Ingredients: 8 cups tightly packed celery cabbage, mostly leaves, cut lengthwise and then in ¼-inch slices; ½ teaspoon cornstarch; 1 teaspoon sesame oil; 30 or more Spring Roll Skins (or use packaged skins); ¼ pound shrimp, shelled, deveined, washed, dried, and shredded; ½ teaspoon light soy sauce; 1½ teaspoons sugar; 1 tablespoon white wine; 4 tablespoons peanut oil; ½ teaspoon salt; Pinch of white pepper; 6 ounces fresh pork, shredded

Preparation info

30
rolls

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Ingredients

30 or more Spring Roll Skins (or use packaged skins)
6 ounces fresh pork, shredded
¼

Method

Divide the marinade equally into 2 bowls. Add the pork to one bowl and the shrimp to the other. Marinate both for 1 hour. Drain the pork and shrimp, and reserve the marinade for use later.
Heat wok for 40 seconds, then add 2 tablespoons of the peanut oil and