Celebrate the Year of Abundance with these Golden Shrimp Spring Rolls! In Lunar New Year traditions, Spring Rolls are more than just a delicious appetizer—they are a symbol of wealth and prosperity. Their cylindrical shape and deep-fried golden hue resemble "Gold Bars" (金條), representing a wish for a year filled with riches and fortune. My Shrimp Spring Rolls are light, crispy, and packed with fresh flavors, making them the perfect "golden" addition to your festive feast.
Shrimp Spring Rolls is one of my favorite dim sum.
📜 This recipe was originally written back in 2006, when blogging was still about handwritten memories and heartfelt sharing. I was using a free blog platform (I can't recall if it was Wretch or Blogger), just wanting to record every dish I made by hand. 原文寫於 2006 年，那是中文網誌還處於純手寫、純分享的年代。當時我用的是一個免費的寫作平台（已記不清是無名小站還是 Blogger），只是單純地想記下每一道親手做的菜。
That evening, I cooked a casual dim sum dinner at home for him. He had been so busy, it had been ages since he last visited a teahouse. These crispy shrimp spring rolls, served with Worcestershire sauce, were the unexpected highlight of the meal.
那天晚上我為他煮了一桌「不太似樣的家庭飲茶」，因為他太忙了，好久沒去過茶樓。這道春卷炸得酥香，配喼汁吃，是那晚最驚喜的一道小點。
Shrimp Spring Rolls ｜鮮蝦春卷
Ingredients
- 春卷皮 10張
- 鮮蝦 100克（去殼去腸，切粒）
- 半肥瘦肉碎 150克
- 韭黃 少許
- 肉碎調味：
- 鹽 ¼ 茶匙
- 糖 1 茶匙
- 生抽 2 茶匙
- 生粉 2 茶匙
- 五香粉 1 茶匙
- 芝麻油 1 茶匙
- 10 spring roll wrappers
- 100 g fresh shrimp peeled, deveined, chopped
- 150 g minced pork half-fat
- A few sprigs of yellow chives or green onions as substitute
- For seasoning the pork:
- ¼ teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon light soy sauce
- 2 teaspoon cornstarch
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
Instructions
- 處理蝦：去殼去腸，用生粉洗淨，再印乾，切粒。
- 韭黃切段備用。
- 春卷皮先蒸軟，再包入材料，收口處以生粉漿封口。
- 燒熱油鍋，慢火炸至兩面金黃。
- 吸乾油後，再以大火二炸，逼出多餘油份。
- 搭配喼汁上碟，即可享用。
- Clean and devein shrimp, rinse with cornstarch, pat dry, and chop.
- Cut chives into sections.
- Lightly steam spring roll wrappers to soften. Wrap with fillings and seal with cornstarch paste.
- Heat oil and fry rolls on low heat until golden on both sides.
- Drain excess oil, then deep-fry again on high heat to crisp up.
- Serve with Worcestershire sauce.
Notes
- 春卷皮先蒸熱再包，可減少破損。
Steam wrappers briefly before wrapping to avoid tearing. - 兩段式炸法可保持香脆不油膩。
Double frying keeps the rolls crisp while reducing greasiness. - 最後大火炸時要小心燒焦，火太猛時可先熄火處理。
Be cautious during the final high-heat fry—turn off the heat briefly if needed. - 韭黃不要過多，只為提香。
Don’t overuse chives; they’re for aroma, not bulk.
📚 More about Spring Rolls in Cantonese Cuisine
Spring rolls are a popular dim sum item in Cantonese cuisine, often served during festive meals or family gatherings. If you're curious about the history and variations of this iconic snack, here's a great article to explore:
Kaiser Foodline https://kaiserfoodline.com/our-blog/celebrating-culture/rolling-through-time-the-history-of-spring-rolls
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