KOMPAS.com – The crunchy Shanghai style spring rolls are suitable as a Chinese New Year snack at home.
This spring roll from China is made with a dense filling from a mixture of chicken, shrimp, bamboo shoots and mushrooms.
Don’t forget, Shanghai spring rolls are also delicious served with sweet and sour sauce as a dip when consumed.
Also read:
Shanghai style spring roll recipe
Follow the Shanghai style spring roll recipe from the book “1000 Chinese Food Recipes” (2011) by Mary Winata published by Gramedia Pustaka Utama as follows:
Material:
- 30 spring roll skins
- 1 egg white
- 250 ml low cholesterol cooking oil
- Sweet and sour sauce to taste
Contents:
- 150 gr domestic chicken, breast or thigh, cut into small lengths
- 100 gr shrimp, cut into small pieces
- 200 gr canned or fresh bamboo shoots, cut into matchsticks
- 6 mushrooms hioko, soak until soft, finely sliced
- 2 tbsp finely chopped spring onions
- 1 chicken egg
- 2 tbsp cornstarch
- 1 1/2 tsp salt
- 1 tsp granulated sugar
- 1 tbsp soy sauce
- 1 tablespoon low cholesterol cooking oil
- 1 tsp sesame oil
- 1/8 tsp ground pepper
- 1 tbsp ginger water
How to make Shanghai style spring rolls
1. Contents: Mix all the filling ingredients together, stir well.
2. Take a piece of spring roll skin, put one tablespoon of the filling on one side. Fold the right and left sides, then roll tightly, brush the edges with egg white. Do the same thing until the dough runs out.
3. Heat the oil, fry the spring rolls over low heat until cooked and brownish yellow. Lift, drain.
4. Serve with sweet and sour sauce.
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