Crispy Shanghai-Style Spring Rolls (Chun Juan)
85% authentic · Chinese
These Shanghai-style spring rolls are characterized by their exceptionally crispy, flaky wrapper, achieved through a unique dough and frying technique. The filling is typically savory, often featuring shredded pork and mushrooms.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- All-purpose flour2 cups
- Cornstarch1/4 cup
- Salt1 tsp
- Waterapprox. 3/4 cup
- Pork loin, shredded1/2 lb
- Dried shiitake mushrooms, rehydrated and sliced4-5
- Bamboo shoots, thinly sliced1/2 cup
- Green onions, chopped3
- Soy sauce2 tbsp
- Shaoxing wine1 tbsp
- Sesame oil1 tsp
- Vegetable oilfor frying
- Black pepperto taste
Steps
- 1
Make the wrapper dough: Combine flour, cornstarch, and salt. Gradually add water, mixing until a firm dough forms. Knead for 5-10 minutes until smooth. Cover and let rest for 30 minutes.
- 2
Prepare the filling: Stir-fry shredded pork until lightly browned. Add mushrooms and bamboo shoots, stir-fry for another 2 minutes. Add soy sauce, Shaoxing wine, sesame oil, green onions, salt, and pepper. Cook for 1 minute more. Let cool.
- 3
Roll out the dough thinly. Cut into squares or rectangles (approx. 6x6 inches).
- 4
Place a portion of filling onto each wrapper. Fold and seal the edges tightly, ensuring no air pockets.
- 5
Heat a generous amount of vegetable oil in a wok or deep pan over medium-high heat until shimmering.
- 6
Fry the spring rolls in batches until deeply golden brown and very crispy, turning occasionally. This may take 5-7 minutes per roll.
- 7
Remove from oil and drain on a wire rack. Serve immediately.
