Spring Rolls (春卷 Chunjuan)

Spring rolls are a great favourite with the Chinese, they are also very much appreciated abroad. At receptions given by Chinese embassies or consulates, spring rolls often prove to be a gastronomic delight to the guests. It is not without reason that they are served by Chinese restaurants abroad at many times the price they are sold in China. In China, their appearance on the dining table with their inviting brown colour has rarely failed to cause foreign tourists to click their tongues in admiration.

The principal ingredient for the fillings in spring rolls is usually bean sprouts, which are mixed with shredded pork dried mushroom plumped and shredded, vermicelli, shredded bamboo shoots and the necessary seasonings. The fillings are rolled up in thin wrappers of dough, and the resulting rolls are deep-fried in oil and served hot when the wrappers are still crisp.

The stuffing of the spring rolls is generally seasoned with salt, but there are a minority of people who use sweetened bean paste as the fillings. Apart from being served at dinners, spring rolls are also sold as takeaway snacks in some restaurants.