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Chinese Crispy Spring Rolls - 春卷

Enjoy as a starter, as a snack or as the main course

These rolls are native from the province of Fujian in southeast China. In the Teochew Chinese dialect, they are called 'Popiah'. They are also part of the kitchens of Taiwan, Thailand, Vietnam, Singapore and Malaysia.

The skin of the rolls must be thin and crispy. The egg roll wrappers are perfect from this recipe. You can vary the filling according to your tastes. In my recipe, I precook the filling because I use ground pork. Depending on your ingredients, you will not always need the precooking step, for example with a vegetarian stuffing or containing chicken and shrimp, deep fry directly the rolls.

Once rolled, they should be quickly cooked or frozen. Eat them with a spicy sauce or a simple mixing of black rice vinegar and light soy sauce. Bon appétit.

Ingredients for 16 Rolls

  • 24 egg roll wrappers 25cm x 25cm
  • 16 shrimps about 200g
  • 25g of glass noodles
  • 3 leaves of Chinese cabbage
  • 1 carrot
  • 150g fresh or frozen taro roots
  • 2 shiitake mushrooms
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp grated ginger
  • 1 chive
  • 3 tbsp vegetable oil
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Ground pepper
  • 1 tsp cornstarch
  • Oil for deep frying

Marinade

  • 200g ground pork
  • ½ tsp salt
  • 1 tsp cornstarch
  • Ground pepper
  • 1 tsp Shaoxing rice alcohol
  • 1 tsp vegetable oil


Chinese Crispy Spring Rolls
Ingredients
Ingredients
Chinese Crispy Spring Rolls
Chinese Crispy Spring Rolls
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