Uploaded July 2017 | Updated September 2026, 9 hours ago

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Mini spring roll

These are the type of spring roll we served in dim sum restaurants. The fillings are made with minced pork collar and fried with poku mushrooms, bamboo shoot and dried shrimps.
They are left to cool down before wrapping in 8.5x8.5 size spring roll pastry and deep fry in hot oil until the skin turns crispy golden brown colour. They are normally served with a sweet and sour sauce dip; however most Chinese favour dipping these spring rolls in chili oil .
Below is my recipe for how to make mini spring rolls as served in dim sum restaurants.

1 packet 8.5x8.5 spring roll pastry
500g minced pork
1 can poku mushrooms
100g bamboo shoots
100g dried prawns
1 stalk spring onion

Condiments
1 tablespoon minced garlic
4g salt
4g msg
4g sugar
Dash of cooking wine
1 tablespoon of sesame oil
1 tablespoon light soy sauce
Dash of white pepper powder
1 teaspoon oyster sauce
120ml water
Lightly thicken with potato starc
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