Chinese recipes Spring rolls recipe

Date Published:

08/02/2008

Spring rolls are one of the best-known Chinese snacks and this recipe from Ken Hom is as classic as it gets.

Ken: They are not difficult to make and are a perfect starter for any meal. Spring rolls should be crisp, light and delicate. Avoid the greasy, bulky imitations which are sometimes called egg rolls. The skins for spring rolls can be obtained fresh or frozen from Chinese grocers. Be sure to let them thaw thoroughly if they are frozen.

As their name suggests, the snacks symbolise and commemorate the coming of the spring season. They are one of the traditional foods eaten in China on New Year's Eve, which, by the Chinese lunar calendar, marks the end of the winter season. Such foods as spring rolls and jiaozi (a popular northern Chinese dumpling) are always at hand then for family and for visitors.

Makes about 15-18 spring rolls

1. Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.

2. Combine the prawns and meat with soy sauce, rice wine, cornflour, sesame oil, salt and pepper in a small bowl.

3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Then add the rest of the ingredients, the prawns-meat mixture, Chinese leaves, mushrooms and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.

3. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Then add the rest of the ingredients, the prawns-meat mixture, Chinese leaves, mushrooms and stir-fry for 5 minutes. Place the mixture in a colander to drain and allow it to cool thoroughly.

5. Wash the wok and reheat it over high heat until it is hot, then add the oil for deep-frying. When the oil is hot and slightly smoking, gently drop in as many spring rolls as will fit easily in one layer. Carefully fry them until the spring rolls are golden brown on the outside and cooked inside, about 4 minutes. Adjust the heat as necessary. Take the spring rolls out with a slotted spoon and drain on kitchen paper. You will have to do this in several batches. Serve them at once, hot and crispy with the sweet and sour sauce on the side for dipping.

© Ken Hom