Shanghai Chun Guen

Shanghai Spring Rolls

Preparation info

  • 30

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About


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


  1. 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.

  2. Heat wok for 40 seconds, then add 2 tablespoons of the peanut oil and