Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Curling fingers inwards like a claw while chopping prevents accidental knife cuts.
Peel 2 layers of skin from 600g daikon radish. Cut into 3 equal sections, slice thinly, then cut into uniform shreds. Shred 20g ginger and set aside.
Watch out
Peel 2 layers off the radish to remove bitterness and toughness
hand-cutting yields better texture than a mandoline
Add 15ml olive oil and 20g ginger to a cold pan. Heat over medium until sizzling. Add 600g radish shreds, stir-fry until slightly soft, then add 2g salt, 5g sugar, and 1g white pepper. Increase heat to high to evaporate excess moisture until the pan bottom is dry and radish is semi-translucent.
local_fire_departmentMedium to High heat, about 4 minsWatch out
Turn heat up high to evaporate moisture completely
excess liquid will make the spring roll wrappers soggy and burst
Transfer the cooked radish shreds onto a wide plate, spread out evenly and cool completely to room temperature.
Watch out
Ensure radish is completely cold before combining with raw meat
hot stuffing cooks meat prematurely and ruins wrappers
Finely chop 40g scallions into green onion flowers. Wash and dry 40g Chinese chives, then cut into 2cm segments.
Watch out
Dry the chives thoroughly after washing
excess water dilutes the meat paste consistency
Wash hands and cutting board thoroughly with soap after handling raw seafood to avoid cross-contamination.
Peel and head 260g fresh shrimp (~20 pieces). Remove vein with a toothpick, rinse, pat dry, and cut into small bite-sized pieces.
Watch out
Chop shrimp into coarse chunks rather than fine paste to retain a bouncy textured bite.
Place 250g ground pork belly (pre-frozen for 3 hours) into food processor, pulse 5 times to loosen. Add 260g diced shrimp, pulse (1 sec on, 1 sec off) 6-7 times until textured with shaggy edges. Add 5g sugar, 4g salt, 1g white pepper, and 30ml sake, pulse 3-4 more times until sticky paste forms.
Watch out
Pulse intermittently rather than blending continuously, otherwise meat paste loses its chewy texture.
Transfer meat paste to a large glass mixing bowl. Add completely cooled radish shreds and mix well by hand (wearing gloves). Finally add chopped scallions (40g) and chives (40g), mixing thoroughly until well combined.
Watch out
Do not add radish if still warm
warm heat wilts and yellows green vegetables and spoils raw meat paste
In a small bowl, mix 15g flour and 45ml water together using a spoon until smooth to make flour paste for sealing spring rolls.
Lay out a spring roll wrapper (15 sheets total). Place ~70g filling near bottom center, shape into a rectangle. Fold bottom over filling, fold sides inwards, roll tightly forward. Brush flour paste on edge to seal firmly. Repeat for ~15 rolls.
Watch out
Roll snuggly but not too tightly to prevent bursting during frying
make sure sealing edge is paste-sealed completely
Be careful heating hot oil; prevent water drops from splashing into oil to cause painful burns.
Pour 500ml cooking oil into a small deep pot. Heat over medium for 6-7 minutes until oil temperature reaches 160°C (test with thermometer).
local_fire_departmentMedium heat, about 6-7 minsWatch out
Do not use too little oil or too low heat
inadequate heat causes spring rolls to absorb oil and become soggy
Hold spring rolls securely with chopsticks/tongs when removing to prevent them slipping back and splashing hot oil.
Place spring rolls seam-side down into hot oil using a slotted spoon, frying 2 rolls per batch. Fry over medium heat for ~5.5 mins, turning occasionally with chopsticks until golden and crisp. When spring rolls float and feel light and springy to chopstick touch, remove to a wire rack to drain. Skim burnt crumbs with a skimmer between batches.
local_fire_departmentMedium heat, about 5.5 mins per batchWatch out
Place seam-side down first to seal
do not overcrowd the pot or temperature drop will cause greasy rolls
Line a serving plate with 2 lettuce leaves, stack the golden fried spring rolls on top, and serve with 20g sweet chili sauce on the side.
Watch out
Freshly fried spring rolls are extremely hot and juicy inside
bite gently to avoid burning your mouth
Pan-Steamed Red Snapper with Vegetables
Steamed Peacock Sea Bass - Tender & Non-Fishy
Waterless Ginger Scallion Braised Shrimp (Better than Boiled)
Crispy Salt and Pepper Squid Cantonese Style
Steamed Grouper Fish
Pan-Fried Shrimp and Radish Patties