Zutaten für Chinese Spring Rolls Shanghai Dim Sum
- Unbleached Flour
- Salt (if making spring roll wrappers from scratch)
- Eggs (if making spring roll wrappers from scratch)
- Water (if making spring roll wrappers from scratch)
- Vegetable oil, for deep frying
- Peanut oil, for frying and egg slivers
- Celery Ribs
- Mung Bean Sprouts
- Bamboo Shoot
- Water Chestnut
- Light Soy Sauce
- 1 teaspoon sugar
- Crabmeat
- Oriental Sesame Oil
- Green Onions
- 1 tablespoon cornstarch
- Chinese Mustard
- Chili oil, for serving
- Soy Sauce
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Zubereitung von Chinese Spring Rolls Shanghai Dim Sum
- **Make the Egg Slivers:**
- Whisk together 2 large eggs, 1 tablespoon water, and a pinch of salt.
- Heat 1 tablespoon peanut oil in a 12-inch non-stick skillet over medium heat.
- Pour half the egg mixture into the skillet, tilting to coat evenly.
- Cook until set but still moist, about 1-2 minutes.
- Gently flip and cook the other side until lightly golden.
- Transfer to a cutting board to cool, then roll up tightly and slice into thin slivers.
- Repeat with remaining egg mixture.
- **Prepare the Filling:**
- Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.
- Add 1 cup chopped celery, 1 cup bean sprouts, ½ cup sliced bamboo shoots, and ½ cup water chestnuts. Stir-fry for 2 minutes.
- Add 1 cup cooked crab meat and stir-fry for another minute.
- Remove from heat and drain off any excess liquid.
- Stir in 1 tablespoon sesame oil, 2 green onions (finely chopped), 1 tablespoon cornstarch, and the prepared egg slivers.
- Set aside to cool completely.
- **Assemble the Spring Rolls:**
- Lay out a spring roll wrapper on a clean surface.
- Place 3 tablespoons of the filling in the center of the wrapper.
- Top with a small coriander sprig.
- Fold the wrapper over the filling twice, then fold in the sides, and roll tightly like a jelly roll.
- Repeat with remaining wrappers and filling.
- **Fry the Spring Rolls:**
- Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully place the spring rolls, seam-side down, into the hot oil. Fry in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Cut into 1-inch slices and serve immediately with mustard, chili oil, and soy sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
6g
Fat
4g
Carbs
2g
