Total time: 15 to 30 minutes

Difficulty: Requires a certain dexterity

Spring rolls are a classic of Chinese cuisine. They are covered with a thinner and crispier wrapping than egg rolls and the filling is more elaborate. Instead of a cabbage-based filling, meat or fish is used.

In Hong Kong, the salt and Szechuan pepper are heated in a non-stick pan and then ground and served with the rolls; you can, however, use a more conventional sauce, such as a clear broth flavoured with a few drops of soya sauce and sesame oil.

Since it is usual to serve a variety of dim sum, you could complete the meal with a salad of northern shrimp and some steamed mussels, playing on the complimentary crispy and soft textures.