Chinese spring rolls from Singapore are usually bigger than the Vietnamese ones and contain ingredients that are still distinct rather than mixed as in the latter case.

Filling

4 tablespoons peanut oil

8 oz (250 g) pork, shredded or ground

8 oz (250 g) shrimp, peeled, deveined and chopped

8 oz (250 g) crab meat

5 Chinese mushrooms, soaked, stems discarded and caps chopped

8 oz (250 g) bamboo shoots, drained and shredded, or washed bean sprouts

1 teaspoon finely chopped fresh ginger root

1-2 teaspoons sugar to taste

2 tablespoons oyster sauce

1 tablespoon light soy sauce

10 green onions, sliced

Oil for deep-frying

Wrappers

1 packet large spring roll wrappers

2 tablespoons cornstarch mixed with 1 tablespoon water

METHOD

Heat the peanut oil and stir-fry the pork until it change color. Add the shrimp, crab, Chinese mushrooms and bamboo shoots, then the ginger, sugar and the sauces and stir-fry until everything is lightly cooked and fairly dry (you may add 1-2 teaspoons of cornstarch dissolved in water if you feel you need to). Add the sliced green onions and give the mixture a final stir before removing it from the pan. Set aside to cool.

Place sufficient filling toward the edge of large spring roll skins (commercially bought), tuck in the ends and roll up, sealing each roll with the cornstarch paste. Alternatively, use small spring roll skins if you wish. Roll these up diagonally, folding in the two sides then sealing the last end as before.

Heat the oil for deep-frying in a wok and fry the rolls until they are golden brown. Drain and serve immediately with dishes of soy sauce, chili sauce or plum sauce for dipping.