Spring Rolls

Chinese spring rolls (chun juan) — thin, wheat-flour wrappers filled with a seasoned mixture of pork, cabbage, and glass noodles, deep-fried until the wrapper is paper-thin, shatteringly crisp, and pale golden. The wrapper should be almost translucent, delicate enough to shatter at a bite. The filling should be dry, not wet — a moist filling steams the wrapper from within, preventing the crisp that is the dish.

‹Swipe for the next dish›

Serves4

Total35 min

Within reach0of 4 in Sechelt

Four not yet within reach.

How the 4 are reached

Not yet within reach: 4 · rice paper wrappers, rice vermicelli, fresh mint leaves, fresh cilantro leaves

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

rice paper wrappers

Not yet within reach of Sechelt · each reach is counted

100 g

cooked shrimp

halved lengthwise

Your own market

80 g

rice vermicelli

cooked and cooled

Not yet within reach of Sechelt · each reach is counted

60 g

fresh mint leaves

Not yet within reach of Sechelt · each reach is counted

60 g

fresh cilantro leaves

Not yet within reach of Sechelt · each reach is counted

40 g

roasted peanuts

crushed

Your own market

4 leaves

butter lettuce

halved

Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Sechelt →

The Method

Soak rice paper wrappers in warm water for 30 seconds until pliable; lay flat on damp cloth.

Layer lettuce, vermicelli, mint, cilantro, and 2 shrimp halves on lower third of each wrapper.

Fold sides inward, then roll tightly away from you until sealed.

Arrange on serving platter and garnish with crushed peanuts.

Serve immediately with hoisin-peanut dipping sauce (equal parts hoisin and water, with 2 tbsp peanut butter whisked in).

III

Sensory Tests

◇Where it lives or dies. The moment where spring rolls live or die is the rolling seal — the flap of the wrapper must be sealed firmly with the flour-water paste. An unsealed spring roll opens in the oil and the filling disperses. Test each spring roll by pressing the sealed edge firmly with your finger after rolling — it should feel tight and secure.

Pillar IV

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