Pan and Deep Fried 煎 / 炸
Authentic Crispy Cantonese Spring Rolls with Handmade Wrappers
These authentic Cantonese Spring Rolls feature a shatteringly crisp, thin golden shell enclosing a savory medley of succulent shrimp, pork, and wood ear mushrooms. By utilizing a specific dough hydration and a 'steamer-dry' method for the filling, you achieve a professional dim sum result that stays crispy for hours.
- Prep
- 60 min
- Cook
- 20 min
- Serves
- 4
- Level
- Advanced
- Per serving
- 380 kcal
Method
Create the dough by mixing 250g of bread flour with 135ml of boiling water (54% hydration). Stir with chopsticks until shaggy, then knead for 10 minutes until smooth. Cover and let the dough rest for exactly 60 minutes to relax the gluten.
Prepare the filling by mixing pork, shrimp, mushrooms, and bamboo shoots. Place the mixture in a heat-proof dish inside your bamboo steamer. Set the steamer over a wok of boiling water and steam the filling for 8 minutes. This is critical: it par-cooks the filling and renders out moisture that would otherwise make your rolls soggy.
Drain the steamed filling thoroughly in a fine-mesh sieve and let it cool completely. Stir in the chives and oyster sauce only after the mixture is cold.
Divide the rested dough into 16 equal pieces. Roll each piece into a paper-thin circle (approximately 6 inches in diameter). Keep the remaining pieces under a damp cloth.
Place 2 tablespoons of filling on the lower third of the wrapper. Fold the bottom edge up, then fold the sides inward. At each side fold, create exactly 3 small pleats (overlapping folds) where the side meets the center to create a structural 'lock' that prevents oil from seeping in. Finish rolling tightly and seal with a dab of water.
Fill a wok with oil and heat to 170°C (340°F). Fry the rolls in batches for 4-5 minutes until deep golden brown. Drain on a wire rack to maintain the 360-degree crunch.
Notes
The Cantonese name 'Chun Jyun' (春捲) literally means 'Spring Roll,' traditionally served to celebrate the Lunar New Year and the arrival of Spring.
The 54% hydration is specific for a hand-rolled skin; any wetter and it will absorb too much oil, any drier and it will crack during the pleat-and-tuck phase.
Always steam the filling first; this is the secret to a professional dim sum texture as it prevents the 'wet filling' syndrome that ruins home-made rolls.
For the crispest skin, double-fry: fry once at 160C to cook through, then a second time at 190C for 30 seconds for maximum shatter-factor.
