Zha Chun Juan (Authentic Crispy Spring Rolls)
The contents are not sloppy! Authentic spring rolls with outstanding ingredient texture
Description
Japanese spring rolls wrap a thick, goopy gravy. In authentic China (especially Guangdong), julienned pork, bamboo shoots, and yellow chives are wrapped 'without thickening the sauce (or very slightly)', then fried in paper-thin wrappers for maximum crunch.
Restaurants serving Zha Chun Juan (Authentic Crispy Spring Rolls)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Spring Roll wrappers(paper-thin)
- Pork
- Bamboo shoots
- Dried shiitake
- Yellow chives
- Soy sauce
- Sesame oil
Instructions
- [Authentic Recipe & Differences]
- (Filling) Julienne lean pork, bamboo shoots, dried shiitake, and highly aromatic 'Yellow Chives' (Jiu Huang) extremely finely.
- Stir-fry and season with soy, salt, pepper, sesame oil. Unlike Japan, DO NOT bind it with thick starch slurry; fry until the liquid evaporates to preserve the ingredients' crunch.
- Spread the filling on a tray and cool completely (wrapping hot filling tears the skin).
- (Wrappers) Instead of thick Japanese wrappers, use authentic paper-thin, translucent 'Spring Roll skins'.
- Roll the filling tightly into a cylinder, sealing the edge with flour-water paste.
- Start frying in low 160°C oil, raising to 190°C at the end to expel oil, achieving a smooth, blister-free, shatteringly crispy golden crust.
Learn more Spice, substitutes, tips
Key spices
Unique aroma of yellow chives、Sesame oil
Substitutes at Japanese supermarkets
Japanese Spring Rolls (but texture is much heavier/goopier)
Pairing
Black vinegar (for dipping) / Jasmine Tea
Trivia
[Trivia] Originated from wrapping newly sprouted spring vegetables in thin pancakes during 'Li Chun' (Start of Spring). Authentic spring rolls live and die by the shattering lightness of the crust and the crisp crunch of bamboo shoots inside.
Eating tips & etiquette
[Unique Eating] While Japanese dip in vinegar/mustard/soy, at Cantonese Dim Sum restaurants, connoisseurs eat them plain to enjoy the crunch, or dip them in a tiny splash of 'Worcestershire sauce (Gip Zap)'.
Allergen
Wheat, Pork, Soybeans