Cui Pi Chun Juan (Cantonese Crispy Spring Rolls)
The skin breaks like glass! The golden crispy spring roll of drinking tea
Description
A massive staple in Japan as well, but the 'Cui Pi Chun Juan' of authentic Guangdong (HK Yum Cha) operates on a different dimension of skin thinness and texture. A paper-thin, translucent wrapper tightly envelopes a thickened stir-fried filling of pork, shrimp, julienned bamboo shoots, and yellow chives. Deep-fried at high heat until the skin shatters 'CRACK, CRUNCH' like glass (Cui Pi).
Restaurants serving Cui Pi Chun Juan (Cantonese Crispy Spring Rolls)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Paper-thin spring roll wrappers
- Lean pork
- Peeled shrimp
- Bamboo shoots
- Yellow chives(or Scallion)
- Dried shiitake
- Oyster sauce
- Frying oil
Instructions
- [Authentic Recipe & Differences]
- (Filling) Rarely bulked up with glass noodles like JP spring rolls. Julienne lean pork, peeled shrimp, bamboo shoots, dried shiitake, and the aromatic core: 'Yellow Chives (Jiu Huang)'.
- Flash-fry in a wok, season with soy, oyster sauce, sugar, white pepper, and sesame oil.
- [Filling Secret]: Thicken heavily with starch slurry into a 'very stiff, gloopy paste'. Spread on a tray and chill completely until solid (wrapping while warm tears the skin).
- (Wrapping Tech) Use Guangdong's special, paper-thin 'Spring Roll Wrappers' made solely of flour and water. Place the chilled solid filling at the edge.
- Pulling the wrapper tight to absolutely prevent air pockets, roll it up tightly like a thin cigar. Seal the end with flour paste.
- (Frying Tech) Drop gently into 160°C oil. Fry slowly, rolling constantly.
- Finally, crank oil to 190°C (high heat forces oil out), and remove when the surface is a beautiful golden brown and sounds rock-crisp when tapped.
Learn more Spice, substitutes, tips
Key spices
Seafood depth of oyster sauce and noble aroma of yellow chives、黄ニラの高貴な香り
Substitutes at Japanese supermarkets
(Roll a filling of yellow chives, shrimp, and pork tightly in JP spring roll wrappers)
Pairing
Pu'er Tea / Black vinegar(Some HK shops serve Worcestershire sauce)
Trivia
[Trivia] Roots lie in 'Chun Bing' (Spring Pancakes), an Imperial dish eaten on 'Li Chun' (the first day of Spring), wrapping fresh spring vegetables in thin crepes. It traveled south, evolved into deep-fried crispy 'Spring Rolls', and proceeded to conquer every Chinatown in the world.
Eating tips & etiquette
[Unique Eating] In HK Yum Cha, freshly fried long spring rolls are snipped in half diagonally with scissors before serving. Grab it with chopsticks and bite. The paper-thin skin shatters with a satisfying 'CRACKLE CRUNCH', and the scalding hot, oyster sauce-infused filling (thick soup) gushes out, threatening to burn your tongue.
Allergen
Wheat, Pork, Shrimp, Soybeans, Wheat (Soy sauce)