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Spring Rolls (Chungun) Recipe

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This recipe for Spring Rolls (Chungun) is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Filling
Ingredients:  
Ingredients:  
3 Tbsp. oil
1/2 lb pork, cut julienne
1/2 lb. raw shrimp, shelled, deveined, and diced
8 minced water chestnuts
8 sliced thin scallions
1 Tbsp. soy sauce
1 tsp. salt
Directions:
Directions:
Heat the oil in a skillet. Add the pork and cook it for 5 minutes, stirring frequently. Add the shrimp, water chestnuts, and scallions. Cook 4 minutes. Season with soy sauce and salt. Let cool 10 minutes. Set aside.
 

Pancakes and Assembly
Ingredients:  
Ingredients:  
2 cups flour
½ tsp. salt
2 eggs
1½ cup water
oil for deep frying
Directions:
Directions:
Mix the flour, salt, eggs, and water until smooth. Lightly oil a 6-inch skillet and heat. Pour as little of the batter into the skillet as necessary to cover the bottom. Bake over very low heat until set, then turn over for a few seconds. Turn out onto a towel or flat plate. Stack while preparing the remainder. Place a tablespoon of the filling in the center of each pancake in an oblong. Fold in the opposite ends, then roll up.

Heat the fat to 375 degrees and fry a few rolls at a time in it. Drain, cut in thirds and serve hot with mustard and duck sauce.
Personal Notes:
Personal Notes:
Gourmet Club - Chinese Dinner, May 22, 1976

 

 

 

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