Chinese Crispy Spring Rolls
春卷

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.