The Shrimp and chive spring rolls | Chun juan is an Authentic spring rolls eaten as part of dim sum are fine and delicate. They should be no longer than a man’s index finger and about twice as wide. Vary the filling according to what’s available, maybe using a mix of seafood such as shrimp, crab, scallop, or crayfish. They could be seasoned with spices and chile, or be more herby.
Makes 16 rolls
Ingredients:
4oz (120g) rice vermicelli
1⁄2–3⁄4lb (300g) cooked shrimp, peeled and deveined, each cut into 3 pieces
1 tablespoon sesame oil
1 tablespoon light soy sauce
juice of 1⁄2 lemon
1⁄2 bunch of fresh chives, finely chopped
4 scallions (green onions), finely chopped
30 fresh mint leaves
handful of fresh cilantro leaves
1 packet rice paper wrappers
1 1⁄2–2 cups vegetable oil for deep-frying
salt and freshly ground black pepper
Method:
1. Soak the rice vermicelli in boiling water until softened. Drain off the water, and finely chop the noodles so that they are ½–¾in (1.5cm) long. Combine the shrimp with the noodles, and add the sesame oil, light soy sauce, and lemon juice. Season well with salt and black pepper. Add the chives and scallions. Tear in the mint and
cilantro leaves. Mix through.
2. Rice paper wrappers are very brittle, so they must be handled with care. Half-fill a large bowl with warm water. Lay out a clean damp tea towel on a clean work surface. Dip a rice paper wrapper in the warm water, and allow to soften for a few seconds.
3. Gently shake off any excess liquid, then lay out on the cloth. Create a bit of a production line, and work on six or so wrappers at a time. When you have six wrappers laid out, spoon a tablespoon of mixture onto each one, near the bottom of each wrapper, but away from the edge.
4. Fold in the left edge, then the right edge, toward the center, then tightly roll away from you. The roll should be compact and tight, rather like a short cigar about 3in (8cm) long. It is important to roll tightly—otherwise the roll will fall apart or explode during frying.
5. Set the finished roll on a plate or a tray. Continue until all the mixture has been used. The rolls can be assembled in advance and kept under plastic wrap in the refrigerator for up to 4 hours before frying.
6. Heat enough oil for deep-frying in a wok or a deep-sided frying pan over a medium-high heat. Fry the rolls in batches of a few at a time, as they tend to stick to each other at the beginning.
7. Cook for about 4 minutes until golden brown. Drain on paper towels, then serve hot. This recipe is well flavored and juicy; if you want to serve a dipping sauce, the choice is yours.
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| Shrimp and chive spring rolls recipe |
