Chinese Spring Rolls (Shanghai) Dim Sum
- Ready In:
- 1hr 6mins
- Ingredients:
- 24
- Serves:
-
18
ingredients
-
SPRING ROLL SKINS
- 1 cup unbleached flour
- 1⁄2 teaspoon salt
- 2 eggs, beaten
- 2 cups water, approximately
- vegetable oil
-
SPRING ROLL FILLING
- 1 tablespoon peanut oil
- 2 celery ribs, sliced thinly on diagonal
- 1 lb mung bean sprouts
- 3⁄4 cup matchstick-cut bamboo shoot
- 1⁄4 cup matchstick-cut water chestnut
- 2 teaspoons light soy sauce
- 1⁄2 teaspoon sugar
- 1⁄2 lb flaked crabmeat
- 1⁄2 teaspoon oriental sesame oil
- 2 tablespoons minced green onions
- 2 tablespoons cornstarch
- peanut oil (for deep frying)
- Chinese mustard
- chili oil
- soy sauce
-
EGG SLIVERS
- 4 eggs, beaten
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 1 tablespoon peanut oil
directions
- FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
- Stir in crab and remove from heat.
- Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
- Cool and place 3 tablespoons of mixture on edge of spring roll skin.
- Place a coriander sprig on top and fold skin over twice.
- Then fold in sides and roll like jelly roll.
- Deep-fry, seam side down, in hot oil until crisp and golden.
- Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
- Yield: approximately 18 spring rolls.
- EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
- Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
- Cook until eggs are just set, moist but not runny.
- Bottom should be slightly golden.
- Turn out onto board and repeat with remaining oil and egg mixture.
- Let cool, roll and slice into slivers.
- SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
- Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
- Always beat batter in ONE DIRECTION to gain elasticity.
- Let stand 20 minutes.
- Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
- Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
- Cook until set.
- Pancake should be sheer and pliable.
- When it shrinks away slightly from the edges, turn over and cook other side just to set.
- Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
- Yield: approximately 18 spring roll skins.
- Regional Cooking Of China.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Olha7397
Canada