Spring Roll

Geoffrey Young

Kum Koon Garden

There’s nothing quite like the controlled chaos of trollies loaded with Chinese delights whizzing by at afternoon dim sum. Geoffrey Young has been sharing this Cantonese dining tradition at his beloved restaurant Kum Koon Garden since 1978. Deep-fried spring rolls, a recipe shared by a Vietnamese worker in the eighties, is a perennial favourite, and surprisingly simple to make at home with a little practice and patience.

Ingredients

Spring Rolls

1/2 lb ground pork

2 tsp chopped green onion

1/4 lb peeled shrimp

1/4 tsp white pepper

2 tsp chopped cilantro

4 tsp chopped white onion

2 tsp chopped green cabbage

1 egg

4 tsp cornstarch

1/2 tsp sesame oil

cooking oil, for frying

8 pieces of Vietnamese round 

rice paper

1/2 head of lettuce, chopped

Dipping Sauce

1/2 tsp chopped garlic

1/8 tsp chopped hot pepper

1/2 tsp sugar

1 tsp vinegar

2 tsp cold water

1/2 tsp fish sauce

METHOD

Spring Rolls

1.  In a bowl, mix together all ingredients except for rice paper. Stir in one direction until the mixture is thick and sticky (about 10 minutes).
2.  Soak rice papers in hot water for 1 minute and then lay flat on a smooth clean surface.
3.  Put 1/4 of the pork mixture onto 2 of the rice papers. Wrap from left to right to form an eggroll shape.
4.  Put the rolls into a medium pot of boiling oil and cook for 10 minutes.
5.  Remove from oil and set aside to absorb any excess oil.
6.  Put rolls on top of chopped lettuce and serve with sauce.

Dipping Sauce

In a bowl, mix together all ingredients

Yield 8 spring rolls