Traditional Vs. Air-fried Spring Rolls Recipe (炸/汽炸春卷) with Papa Fung

These light and crispy rolls are filled with classic filling chicken and Char Siu along with shiitake mushrooms to give that umami flavour. A must-have at dim sum restaurants. Traditionally fried is still the best, but air-fried is just as good as a healthier option.

Chapters:
0:00 Intro
0:14 Part 1: Prep
4:18 Part 2: Deep Fry (Traditional Method)
5:02 Part 3: Air Fry (Healthier Method)
5:30 Finale

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TRADITIONAL & AIR-FRIED SPRING ROLL RECIPE [炸/汽炸春卷食譜]
This recipe make 35 spring rolls [製成三十五條]

INGREDIENTS [食材]
1 Pack Spring Roll Pastry [春卷皮]
250g Chicken Thigh [鷄肉]
200g Char Siu [义燒]
6 Shiitake Mushrooms [冬菰]
1 Can Bamboo Shoots [冬笋]
5g Salt [鹽]
10g Sugar [糖]
Some White Pepper [胡椒粉]
Some Sesame Oil [麻油]
Some Cornstarch (for slurry) [英粟粉(埋獻用)]
Some Water [水]
Some Flour (for edible glue) [麵粉(黏口用)]

DIRECTIONS [製作]
1. Soak shiitake mushrooms for 4hrs, set aside. Once softened, slice shiitake mushrooms into strips, set aside. [先浸冬菰至軟，洗净切𢇁備用。]
2. Slice bamboo chutes into strips, boil some water and blanch them. Strain and set aside. [冬笋切𢇁飛水瀝乾備用。]
3. Slice char siu into strips, set aside. [义燒切𢇁備用。]
4. Slice chicken thigh into strips, set aside. [鷄肉切𢇁備用。]
5. Heat up wok, stir fry chicken thigh until they are half cooked, add in char siu and shiitake mushroom, continue stir frying until fragrant. Add in bamboo chutes, some water and season with salt, sugar, sesame oil and white pepper. [熱鑊炒鷄𢇁至半熟加义燒和冬菰炒至有香味，加入笋𢇁，同時加少許水和調味，胡椒粉和麻油拌匀。]
6. While it’s cooking, make a slurry by combining some cornstarch and water. [同時英粟粉加水作埋獻。]
7. Add in slurry into mixture, stir until it is slightly thickened. Set aside to cool. [加粟粉水埋獻至杰身，取出待凉。]
8. Place filling in the middle of spring roll pastry, fold the sides and the front in and roll it up. [將饀料放在春卷皮中間，斜角包，再摺两邊再包好。]
9. Meanwhile, make edible glue by combining some flour and water. [同時用適量麵粉加水開成麵糊用作黏口。]
10. Spread a little bit of edible glue on the edge and roll the spring roll up to seal. [最後搽上麵糊黏口。]
11. Traditional Method: Heat up oil to 150°C, place spring rolls in to fry. Once in a while flip it to avoid burning. Once it hardens, increase the heat to push excess oil out, fry for 30s, take it out and place it on paper towel to cool a little bit, then serve. [熱油温至150度，放入春卷，其間不時翻動，至硬身加大油温以迫出油份，取出放紙上索油，待涼即食。]
12. Airfry Method: Airfry at 350°F for 15mins, serve. [汽炸用350°F焗15分钟]

#springrolls #春卷 #汽炸春卷

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Music/Sound Credits:
Epidemic Sound: Hunt by Dylan Sitts
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

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