How to make Spring Rolls

Why cooks start here

Spring Rolls is cooked the way Cantonese dim sum cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Spring Rolls, a beloved staple of Cantonese dim sum, are crafted with the precision and generosity that define this culinary tradition. Salt is measured by intuition, while oil is applied with abundance, creating a dish that is both indulgent and meant for sharing. This recipe captures the essence of a home-cooked meal, reflecting the way a Chinese family cook prepares these delicate parcels for the table. Each bite of a Spring Roll should offer a satisfying crunch, followed by a tender, savory filling that celebrates the natural sweetness of cabbage and carrots, complemented by the earthy depth of wood ear mushrooms. The soy sauce ties these elements together, delivering a harmonious taste that is both familiar and comforting.