Chinese Spring Rolls (Shanghai) Dim Sum

Recipe by Olha7397
READY IN: 1hr 6mins




  • 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.