Deep-fried spring rolls à la maison

Item: Spring rolls, 春卷
Date: April 7, 2012
Location: Chez moi, Bordeaux, France

Deep-frying food is a hassle but an essential skill in Chinese cooking. In the making of spring rolls, deep-frying is perhaps not as much of a hassle as all the preparation beforehand – chopping, stir-frying, and rolling the ingredients (cabbage, bean sprouts, bean curds, carrots, and minced shrimp). However, the effort is well worth it. Fresh, warm, golden, crispy spring rolls – dim sum, anyone? 😉

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5 thoughts on “Deep-fried spring rolls à la maison

  1. I love spring rolls! My parents used to make batches upon batches of these things whenever there’s a celebration in the house haha. Do you use any sauce with it?

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