Spring rolls

Today we are taking you on an adventure to the culinary specialties of Asia: we’re going to make something tasty and delicious - the famous and much-appreciated chun juan, or spring rolls, a dish of traditional Cantonese (Chinese) cuisine. If you happen to go on a trip to China or read a book on Chinese cuisine, you'll find that these delicious rolls exist in many different variants. In China they belong to the tradition of dim sum, that is, what we might call bite-sized snacks: those little savoury morsels that you eat at all hours of the day when peckish, with some lovely china tea. Walking through the streets of Chinese cities it’s easy to find vendors specializing in making only these spring rolls. Are you ready to give an oriental flavour to your cooking?

Prepare the dough for the wrapping for the rolls, mixing eggs, flour, cornflour and water. Pull through a pasta maker and divide the dough into pieces of 10x6 cm. Prepare the filling: cut all the vegetables into julienne strips and sauté in a wok with sesame oil. Add salt and a little sugar. When they are almost done, add the soy sauce and a pinch of cumin. Transfer the filling to a bowl and proceed to fill the rolls, then seal them by rolling the dough forward, closing the sides inward, and turning them again (see photos). Heat 1 litre of vegetable oil in a wok and fry the rolls until they are nicely browned. Serve with sweet and sour sauce (traditional Chinese) and soy sauce.