Chaoshan spring rolls
About Chaoshan spring rolls - Teochew Cuisine
Chaoshan cuisine in Chaoshan, Guangdong has a long history, and Chaoshan spring rolls are one of its representative dishes. Mainly seafood, the taste is light and delicious, focusing on the original taste of the ingredients, and is good at braising, stewing, frying and deep-frying, which fully reflects the cooking wisdom of Chaoshan cuisine.
Ingredients
- 10 spring roll wrappers
- Pork stuffing 200g
- Bean sprouts 100g
Instructions
- 1. Add warm water to the flour in batches, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
- 2. Prepare the stuffing: mince the meat, add seasonings and mix well, chop the vegetables, add salt and water and squeeze them dry.
- 3. Divide the dough into long strips and roll it into a dough with a thick middle and thin edges.
- 4. Put an appropriate amount of filling into the dough, pinch and fold to seal.
- 5. Cook or steam until ready to eat
Cultural Notes
Chaoshan spring rolls embody the culinary essence of Chaoshan cuisine. Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its fine knife skills and ultimate pursuit of seafood ingredients. Chaoshan people make good use of brine and sand tea sauce. Chaoshan beef hot pot, braised goose, and fish balls are all nationally renowned delicacies. In Chaoshan, Guangdong, people are very particular about the selection of ingredients and the control of heat. Chaoshan spring rolls are the epitome of this ingenuity.