Spring Rolls – Dim Sum Style

So there are various style of Chinese spring rolls. This particular style is my all time favorite. This is the type that you would typically find in dim sum restaurants.

And every time I go to a dim sum restaurant I gotta have this.

The outer shell is thin crispy. When you take a bite the outer shell shatters like glass.

And the filling is salty savory and tasty. With thin strips of pork, chopped shrimp and some vegetables.

Making dim sum style spring rolls might seem like lots of work. Of all the dim sum options out there, this is actually easy to make.

You do not need to make the pastry shell. Just buy it from your favorite supermarket I think even the non-Asian ones carry spring roll wrappers.

Not all spring roll wrappers are the same.

The brand and type I use is pictured above. TYJ Spring Roll Pastry or something simlar to it is what you need. Use anything else and you’ll end up with something else.

Final Tip! Buy these wrappers frozen from supermarket in the freezer aisle for best results. I do not recommend ordering these online.

Cooking Instructions

Soak dried Chinese mushrooms in hot water for a least 30 minutes. When it is rehydrated squeeze out excess water and dice then set aside.

Cut the pork into thin strips. Cut shrimp into small chunks. Add both to a bowl and add meat marinade ingredients, then mix and combine well.

Then add the mushrooms, mix well and refrigerate for at least 30 minutes. Cut carrots, cabbage and bamboo into thin strips. Mince garlic and ginger.

After the 30 minute meat marinade leave on countertop until it comes up to room temperature.

Heat up a pan on medium high heat add 2 tablespoons of oil and cook pork, shrimp and mushrooms about 70% percent done.

Which should take about 3 to 4 minutes. You do not want to overcook. Remove and set aside.

On the same pan, no need to wash, add another tablespoon of cooking oil and heat on medium high.

Add the ginger and garlic first, stir around for a minute. Then add carrots and bamboo and cook until carrots get soft.

Then add cabbage and bean sprouts. Cook until the cabbage starts to shrink. If it looks to dry add another tablespoon of oil.

Then add oyster sauce, dark soy sauce, pure sesame oil and MSG. Mix well for a few minutes then add the partially cooked pork, shrimp and mushroom.

Mix well and cook for another few minutes. Then remove and let cool.

Spring roll wrappers are actually durable and do not tear easily. Though it will rip if it gets dry.

So best to keep spring roll wrappers covered with cling wrap. Lay a spring roll wrap down with a corner pointing towards you.

Fill 2 to 3 inches above the lower corner with 2 1/2 tablespoons of filling. Better to use a fork as you don’t want too much sauce which will make the wrapper turn dark and stain.

Curl up the bottom corner and tuck underneath the filling. Then pull the right and left corners together until the points touch.

Then roll upwards. Dab a small mixture of the cornflour and water on the top corner. Then roll all the way up until the to tip seals. Fry in oil heated to 325°F (163°C)

I recommend frying in several batches, perhaps 6 to 8 pieces at a time. It should take about 4 to 5 minutes. But keep an eye on the color.

If it browns too fast it means the oil is too hot. The color of the spring roll should be a light golden brown.

It will get slightly darker as it cools down.

If you never had it with Worcestershire sauce I highly recommend it. It gives this classic Chinese dim sum a little added zing!