Spring rolls from Dim Sum: The Art of the Chinese Tea Lunch by Ellen Leong Blonder

  • toasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute vegetable oil for peanut oil, dry sherry for rice wine, and chicken for pork. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet and sour sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil, dry sherry for rice wine, and chicken for pork. See recipe for variations.

  • Rinshin on October 22, 2016

    Used ground pork for pork shoulder and bay scallops for shrimp. I normally don't care too much for carrots in spring rolls, but I did add according to this recipe. The recipe itself is easy to put together and produces good quality spring rolls. It's not the best tasting spring rolls I've made or eaten, but it uses all the ingredients readily found in American markets.

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