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Spring Roll


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Spring Rolls 春捲


1.      Special request was made to exclude the use of prawns for the Heritage Dinner.

  1. To make 50 to 75 mini spring rolls depending on the amount of filling used for each spring roll.




500 g minced pork, preferably with some fat

3 spring onions, finely chopped

1 oz Chinese mushrooms, soaked and finely chopped

2 slices of fresh ginger, finely chopped

2 oz canned water chestnut, finely chopped

3 Chinese cabbage leaves, finely chopped

1 2 tablespoons of Chinese rice wine or dry sherry

- 1 tablespoon of dark soy

to 1 teaspoon of sugar

to teaspoon of salt

1 egg

2 tablespoons of cornflour

2 to 3 tablespoons of oil

125 g green prawns (omitted), shelled, washed, cleaned, de-veined and coarsely chopped

1 to 2 packet of small spring roll wrappers

1 tablespoon of cornflour mixed with a little water to make a paste

Oil for deep-frying


bulletMix the first 13 ingredients (and 14th if prawns are included) together in a bowl. This mixture can be prepared ahead of time and kept in the refrigerator overnight.

 The following steps should be carried out just before deep-frying:


bulletPeel and separate the spring roll wrapper from the stack.
bulletPosition a spring roll wrapper on a plate with one of the corners facing you.
bulletMentally divide the wrapper into two triangles.
bulletPlace a small amount of spring roll filling across the middle of the lower triangle.
bulletLift the corner facing you and fold to encase the filling.
bulletFold in the left and right corners like an envelope.
bulletDab a little of the cornflour paste on the top corner.
bulletContinue rolling towards the upper corner and seal.
bulletRepeat with the rest.
bulletDeep fry immediately until golden brown and filling are cooked through, about 4 to 5 minutes depending on the amount of filling used.

These spring rolls were served with sweet and sour sauce, but other sauces such as the Vietnamese sweet chilli sauce can also be used.