Teochew Spring Rolls
Crispy golden skin with juicy savory filling, the aroma of chives and dried shrimp blends perfectly—an essential festival snack in Chaozhou cuisine.
Ingredients
10 items- Spring roll wrappers 20 sheets
- Chinese chives 200 g
- Lean pork 150 g
- Dried shrimp 30 g
- Dried shiitake mushrooms 4 pieces
- Mung bean sprouts 100 g
- Fish sauce 1 tbsp
- White pepper powder 1/2 tsp
- Sugar 1/2 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Soak dried shrimp and shiitake mushrooms in warm water for 30 minutes until soft; drain and chop shrimp, slice mushrooms. Wash chives and cut into 3 cm lengths; trim bean sprouts. Shred pork, marinate with 1 tsp light soy sauce and cornstarch for 10 minutes.
Heat a wok over medium heat, add 1 tbsp oil, stir-fry chopped shrimp and mushroom shreds for 1 min until fragrant. Add pork shreds and stir until white and just cooked, about 2 min. Remove and set aside.
Add a little more oil to the wok, turn to high heat, quickly stir-fry chives and bean sprouts for 30 seconds. Season with fish sauce, white pepper, and sugar. Immediately return the shrimp and pork mixture, toss well, turn off heat, spread out to cool.
Place a spring roll wrapper flat, put about 2 tbsp filling near one end, shape into a log. Fold the bottom edge over the filling, fold in both sides, then roll up tightly; seal the edge with a little flour-water paste.
Repeat to form all spring rolls, place on a tray and cover with a damp cloth to prevent drying. Heat enough oil in a wok to about 170°C (when a chopstick dipped in oil forms small bubbles).
Carefully add spring rolls in batches of 5-6 to avoid sticking. Fry over medium-low heat until golden on one side, then turn; total about 4-5 min until golden and crispy. Drain on paper towels.
After all are fried, raise oil temperature to 190°C and briefly refry all spring rolls for about 30 seconds for extra crispiness. Drain and plate.
Serve with sweet chili sauce or Teochew fish sauce dip. Spring rolls are best eaten hot, crisp outside and juicy inside.
Tips
Avoid over-stir-frying the filling; chives and sprouts should remain crunchy. Do not overfill the wrappers or they may break. Refrying is key to crispiness: first fry to cook through, second fry for crunch and color.
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