Chinese Spring Rolls Shanghai Dim Sum Recipe

How to Make Chinese Spring Rolls Shanghai Dim Sum

1. **Make the Egg Slivers:**
2. Whisk together 2 large eggs, 1 tablespoon water, and a pinch of salt.
3. Heat 1 tablespoon peanut oil in a 12-inch non-stick skillet over medium heat.
4. Pour half the egg mixture into the skillet, tilting to coat evenly.
5. Cook until set but still moist, about 1-2 minutes.
6. Gently flip and cook the other side until lightly golden.
7. Transfer to a cutting board to cool, then roll up tightly and slice into thin slivers.
8. Repeat with remaining egg mixture.
9. **Prepare the Filling:**
10. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat.
11. Add 1 cup chopped celery, 1 cup bean sprouts, ½ cup sliced bamboo shoots, and ½ cup water chestnuts. Stir-fry for 2 minutes.
12. Add 1 cup cooked crab meat and stir-fry for another minute.
13. Remove from heat and drain off any excess liquid.
14. Stir in 1 tablespoon sesame oil, 2 green onions (finely chopped), 1 tablespoon cornstarch, and the prepared egg slivers.
15. Set aside to cool completely.
16. **Assemble the Spring Rolls:**
17. Lay out a spring roll wrapper on a clean surface.
18. Place 3 tablespoons of the filling in the center of the wrapper.
19. Top with a small coriander sprig.
20. Fold the wrapper over the filling twice, then fold in the sides, and roll tightly like a jelly roll.
21. Repeat with remaining wrappers and filling.
22. **Fry the Spring Rolls:**
23. Heat about 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
24. Carefully place the spring rolls, seam-side down, into the hot oil. Fry in batches to avoid overcrowding.
25. Fry until golden brown and crispy, about 3-4 minutes.
26. Remove with a slotted spoon and drain on paper towels.
27. Cut into 1-inch slices and serve immediately with mustard, chili oil, and soy sauce.