Teochew Spring Rolls
Crispy golden wrappers filled with savory, juicy ingredients – a must-have festive snack in the Chaoshan region, bursting with flavor.
Ingredients
14 items- Spring roll wrappers 20 pieces
- Ground pork 200 g
- Shrimp 100 g
- Chinese chives 150 g
- Dried shiitake mushrooms 5 pieces
- Mung bean sprouts 100 g
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Salt 1/2 teaspoon
- White pepper a pinch
- Sesame oil 1 teaspoon
- All-purpose flour 2 tablespoons
- Water as needed
- Cooking oil 500 ml
Nutrition
Steps （6 steps）
In a large bowl, combine ground pork, diced shrimp, chives, mushrooms, and bean sprouts. Add soy sauces, salt, white pepper, and sesame oil. Stir vigorously in one direction until sticky. Let rest 15 minutes.
Heat a wok over medium heat with 1 tbsp oil. Stir-fry the filling until pork changes color and chives soften, about 3 minutes. Spread out on a plate to cool completely.
Mix flour with enough water in a small bowl to form a thick paste for sealing.
Place a wrapper on a surface. Put about 2 tbsp of filling on the lower half. Roll up from the bottom, fold in the sides at the middle, continue rolling, and seal with the flour paste.
Heat oil (depth of 3 cm) in a pan to 170°C (shimmering). Fry spring rolls over medium heat for 2 minutes until cooked through, then increase to high heat and fry 1 minute until golden and crispy. Drain on paper towels.
Cut each spring roll diagonally in half and plate. Serve with sweet chili sauce or sweetened soy sauce.
Tips
Do not overfill the wrappers; seal tightly to prevent opening during frying. Fry first at medium heat to cook through, then at high heat for extra crispiness. Keep wrappers covered with a damp cloth to avoid drying out.
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