Spring rolls, or “chun juan,” are a staple in Shanghainese cuisine, embodying the region’s rich gastronomic heritage and cultural diversity. These delicate wrappers, filled with an array of savory ingredients, serve as a perfect appetizer or snack, bringing bursts of flavor in every bite. Preparing traditional Shanghainese spring rolls requires attention to detail and a deep appreciation for the balance of ingredients and textures. Below is a guide on how to craft these culinary delights at home.
Ingredients:
For the filling:
200g ground pork (or chicken)
100g shredded carrots
100g finely chopped cabbage
50g bean sprouts
23 spring onions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp soy sauce
1 tsp sesame oil
Salt and pepper to taste
For the spring rolls:
1012 spring roll wrappers (available in Asian grocery stores)
Flour mixed with water (for sealing)
Vegetable oil (for frying)
Steps:
1. Prepare the Ingredients:
Start by prepping all the ingredients for the filling. Finely chop the cabbage, shred the carrots, and mince the garlic and ginger. Ensure the vegetables are evenly chopped to allow for uniform cooking.
2. Cook the Filling:
In a large skillet or wok over medium heat, add a small amount of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Add the ground pork (or chicken), breaking it apart with a spatula, and cook until it turns brown and is no longer pink.
3. Add the Vegetables:
Incorporate the chopped cabbage, shredded carrots, and bean sprouts into the skillet. Stirfry the mixture for about 34 minutes, allowing the vegetables to soften but still retain some crunch.
4. Season the Filling:
Pour in the soy sauce and sesame oil, mixing well. Add chopped spring onions, salt, and pepper to taste. Continue cooking for another minute until everything is well combined. Remove the skillet from heat and let the filling cool completely.
5. Assemble the Spring Rolls:
Lay a spring roll wrapper on a clean surface, with one corner facing you (like a diamond shape). Spoon about a tablespoon of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tucking it in lightly.
6. Roll and Seal:
Roll the wrapper away from you, folding in the sides as you go to enclose the filling. Once you’ve formed a tight roll, use a dab of the flourwater mixture to seal the tip of the wrapper. Repeat this process with the remaining filling and wrappers.
7. Fry the Spring Rolls:
Pour enough vegetable oil into a deep frying pan or wok to submerge the spring rolls halfway. Heat the oil over mediumhigh heat until hot (about 180°C or 350°F). Carefully add a few spring rolls at a time to the oil, frying until they are golden brown and crispy, about 34 minutes. Avoid overcrowding the pan.
8. Drain and Serve:
Use a slotted spoon to remove the spring rolls from the oil, letting any excess oil drip off. Place them on a plate lined with paper towels to absorb additional oil. Serve hot with soy sauce, sweet chili sauce, or any dipping sauce of your choice.
The delightful crunch of the spring rolls, combined with the savory filling, makes them an irresistible part of Shanghainese dining, whether enjoyed at a local eatery or crafted at home. These golden morsels not only reflect the culinary expertise behind Shanghainese cuisine but also represent the joy and warmth found in communal dining experiences. Enjoy your spring roll adventure!