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Chinese Recipe : Crispy Five Spice Spring Roll

Serves 10

This recipe calls for pig's caul, a lacy netting surrounding the intestines; it can be replaced with beancurd skin. Serve the sliced spring rolls with bottled plum sauce.



  • 150g pork, cooked and shreded
  • 115g chicken liver, cooked and roughly chopped
  • 80g bamboo shoots, shredded
  • 80g water chestnuts, chopped
  • 80g crabmeat
  • 80g shrimps, shelled
  • 80g fish paste
  • 20g coriander, chopped
  • 80g caroot, shredded


  • 1 tsp salt
  • 1/4 tsp mustard powder
  • 1/4 tsp chicken stock powder
  • 1/4 tsp five spice powder
  • 1/3 tsp white pepper
  • 1 tsp sesame oil
  • 2 tso cornflour

500g whole pig's caul, cleaned

2 egg whites, beaten
potato starch for dusting


  1. To prepare spring rolls: In a mixing bowl, combine the stuffing and seasoning ingredients; mix well.
  2. Spread the pig's caul on a flate surface. Place stuffing on the caul to form a thick roll; roll up like a spring roll, cutting the caul as necessary.
  3. Repeat with the remaining stuffing. You should be able to get 2-3 rolls with a length of 10 inches.
  4. To deep fry spring rolls: Heat enough oil for deep frying in a wok. Once it is hot, dip the meat rolls in the beaten egg white and coat with potato starch.
  5. Deep fry the rolls until golden.
  6. Remove and drain on paper towels. Slice and serve immediately with plum sauce.

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Last Modified: 06/28/22.