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Spring Rolls Recipe

Spring Rolls Recipe

Ingredients :

Wrappers -



1/2 teaspoon

1/2 cup



Fillings -


2 slices


8 medium


3 tablespoons

1 teaspoon

2 tablespoons


1 tablespoon



Plain flour






Lean pork or chicken meat

Fresh root ginger

Canned bamboo shoots, drained

Dried Chinese mushrooms

Spring onions

Vegetable oil


Soy sauce

Bean sprouts

Cornflour, blended with 2 tablespoons water

Beaten egg for sealing

Vegetable oil for deep-frying

Method :

For wrappers -

  • Lightly beat the egg.

  • Sift the flour and salt into a large bowl.

  • Make a well in the center and mix the beaten egg and water into the flour.

  • Stir with a wooden spoon to form a smooth dough.

  • Place the dough on a floured board and knead it for 10 minutes until smooth.

  • Cover with a damp cloth and leave to rest for about 30 minutes. Roll the dough into a 30cm sausage, then cut into 4cm pieces.

  • Dust with cornflour and flatten with the palm of your hand.

  • Roll as thinly as possible, then trim to 15 X 18 cm rectangles.

  • Dust with cornflour and stack them up.

For fillings -

  • Cut the pork or chicken into matchstick-sized shreds.

  • Cut the ginger and bamboo shoots into similar or finer shreds.

  • Soak the dried mushrooms in hot water to cover for 25 minutes.

  • Drain and discard the tough stalks.

  • Cut the mushroom caps into fine shreds.

  • Neatly divide the onions lengthways in half, and then cut them into 1cm sections.

  • Heat the 3 tablespoons oil in a wok.

  • When hot, stir-fry the ginger, salt, mushrooms and shredded meat over high heat for 1 1/4 minutes.

  • Add all the other ingredients, except the cornflour and stir-fry for 1 minute.

  • Pour in the blended cornflour, stir and turn for another 30 seconds.

  • Remove from the heat and leave to cool before using as a filling.

  • Take 2 tablespoons of filling and spread across each pancake just below the center, Fold the pancake up from the bottom by raising the lower corner to fold over the filling.

  • Roll the filling over once, and bring in the 2 corners from the side to overlap each other.

  • Finally fold the top flap down, sealing with a little beaten egg.

  • Stack the spring rolls as you make them, placing them so that the weight of the pancakes rest on the flap that has just been sealed.

  • Fry the pancakes soon after they have been made, as otherwise they may become soggy.

  • Heat the oil in a wok until hot.

  • Fry no more than 5-6 pancakes at a time for 3-4 minutes or until golden brown and crispy.

  • Once fried, they can be kept crispy in the over for up to 30 minutes.

  • Or store them in the refrigerator for a day after an initial frying of 2 minutes, then re-fry them for 3 minutes when required.

  • Serve immediately with chili sauce.

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