Homemade Traditional Chun Kuen

Spring Rolls for Chinese New Year (Tested Recipe Adapted from happyhomemaker88.com)

Homemade Traditional Chun Kuen


2kg ground pork
600g prawns, to be shelled and chopped coarsely
10 water chestnuts, skin peeled and chopped
12 shallots, skin removed and chopped
1 small carrot, chopped
2 large eggs
3 tbsp corn flour
2 1/2 tbsp salt
1 tbsp sugar
4 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp white pepper

Preparation Instructions:

Mix all the ingredients thoroughly with your hand and “massage” the pork mixture for a good 5 to 10 minutes – this will make the meat smoother in texture and tastier. Set aside for at least 30 minutes.

Meanwhile, you prepare the pork fat ”netting” by washing them  a few times in a basin of water to remove any impurities. Be gentle while you do that so that you do not break them apart. You can get this type of pork fat from your butcher – just tell him you want some “Chee Mong Yau” as it is known as in Cantonese and that you want to make “Chun Kuen” or spring rolls and he will know what you want.

To assemble Chun Kuen or spring rolls:

1) cut out a piece of pork fat netting to the size of a dinner plate, about 10 to 12″ diameter. I would place this on my chopping board.

2) put about 3 cups of ground pork mixture onto the edge of the pork fat netting that is nearer to you.

3) shape the pork mixture with your fingers into a log shape about 6 to 8 inches long, about 2 inches in diameter.

4) lift up the pork fat netting that is nearer to you to cover the pork.

5) then fold up both sides to cover the pork.

6) roll up the pork netting with the ground pork inside slowly, and tightly, while maintaining the log shape.
7) place the pork rolls or spring rolls into a baking tray and steam the Chun kuens over high heat for 20 minutes.

8) when the spring rolls are cooled, just pack them in pairs into Ziplock bags for storage in the freezer. The liquid left in the tray from the steaming is throw away. This recipes makes 8 rolls.

9) batter: 1 cup all purpose flour, 1 cup rice flour or corn starch (this make the batter crispier, 1/2 tsp salt, 1 egg white, enough water to make the right consistency for the batter.

To fry spring rolls:

1) make sure that the spring rolls / Chun kuens are thawed to room temperature.

2) cut across the spring rolls into 1cm or 1-inch thickness.

3) dip them into the prepared batter.

4) fry in hot oil until they are light golden in colour.

5) serve hot with a dish or bottled chilli sauce for dipping.


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