Chinese Spring Rolls Shanghai Dim Sum

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Spring roll skins are also known as shanghai-type spring roll skins and are available in some asian markets. Lumpia skins, available in philippine markets, may be substituted. Egg roll skins may also be substituted, but they are much thicker and not as nice as homemade spring roll skins.

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Steps

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For the filling: heat peanut oil in wok or skillet and stir-fry celery , bean sprouts , bamboo shoots , water chestnuts , soy and sugar 2 minutes.

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Stir in crab and remove from heat.

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Pour off any juices and add sesame oil , green onion , cornstarch and egg slivers.

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Cool and place 3 tablespoons of mixture on edge of spring roll skin.

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Place a coriander sprig on top and fold skin over twice.

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Then fold in sides and roll like jelly roll.

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Deep-fry , seam side down , in hot oil until crisp and golden.

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Drain , cut into 1-inch slices and serve immediately with mustard , chili oil and soy.

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Yield: approximately 18 spring rolls.

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Egg slivers: divide this recipe in half using only 2 eggs.

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Combine eggs , water and salt.

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Heat a 12-inch skillet over medium heat , add half the peanut oil and pour in half the egg mixture , tilting pan to coat surface.

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Cook until eggs are just set , moist but not runny.

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Bottom should be slightly golden.

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Turn out onto board and repeat with remaining oil and .

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Ingredients

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unbleached flour, salt, eggs, water, vegetable oil, peanut oil, celery ribs, mung bean sprouts, bamboo shoot, water chestnut, light soy sauce, sugar, crabmeat, oriental sesame oil, green onions, cornstarch, chinese mustard, chili oil, soy sauce