Dim Sum Party Recipes Part 3: The Rolls

Dim Sum Party Recipes - The Rolls

Movie NightThese were the actual recipes used during Scamper’s recent weekend get together… you can read all about it here:

Dim Sum is a Chinese rolling buffet. Traditionally, carts of delicacies are rolled through a packed hall of hungry fans. Some are steamed. Some are fried. There are varieties that are baked and roasted too. Dumplings, pork buns and noodles are accompanied by spare ribs and roasted duck. If you like Chinese food, you’ll love dim sum. We recently discovered that a dim sum party is tremendous fun. Everyone can participate in making something wonderful.

Spring Rolls

These crispy little buggers are addictive. They disappeared almost immediately. Serve them with the sauce included below. 


  • 7 oz cellophane noodles
  • 1 lb cooked and cleaned shrimp, chopped
  • 2c shiitake mushrooms, stemmed and fine chopped
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 c grated carrots
  • 1 lb ground pork
  • 1/4 c fish sauce
  • 1/4 c sugar
  • 2 tsp salt
  • 2 tsp pepper
  • 25 spring roll wrappers
  • 2 Tbsp cornstarch
  • 1/3 c warm water
  • Oil to fry

spring rolls


  1. Sauté the pork with carrot, fish sauce, sugar, salt and pepper
  2. Set aside to cool
  3. Immerse the cellophane noodles in hot water for about 10 min or until softened
  4. Drain them and place them in a large bowl
  5. Mix in the mushrooms by hand
  6. Pulse garlic, shrimp and shallots in a food processor
  7. Make it coarse not paste
  8. Mix into noodles
  9. Mix in pork
  10. Chill for 1 hr
  11. Combine the cornstarch and warm water
  12. Lay a wrapper in front of you like a diamond (they come square shaped. Just tilt it so there’s a point at the top and a point at the bottom)
  13. Place about 2-3 Tbsp of the filling in the widest area. It’s about equivalent to a small handful
  14. You want them to be filled but not overstuffed. After a couple of tries you’ll figure out what works for you.
  15. Fold the side corners in toward the filling
  16. Roll them up tightly and seal the edge with the cornstarch water
  17. Heat the oil. When you wet your hand and shake off a drop of water, it should sizzle. Do that from a few feet above the oil. Hot oil splashes.
  18. Fry 4-5 min per side until crispy and golden

The Sauce

This is a traditional sauce. Frankly, we used duck sauce too. Other people used hot mustard. Have a jar of each at the ready if you’re having a gathering. Lots of people judge the spring rolls and egg rolls based on the specific way that they’ve doctored their dipping sauce. 


  • 5 1/2 Tbsp sugar
  • 3/4 c hot water
  • 1/4 c + 1 Tbsp fish sauce
  • 2 Tbsp rice wine vinegar (plain)
  • 1-2 tsp lime juice
  • 1-2 cloves garlic, minced
  • 2 small, fresh red chilies, sliced thin


  1. Dissolve the sugar in the hot water
  2. Whisk all ingredients together
  3. Cover and chill

Spring roll sauce for dim sum party

Summer Rolls

These are the cold fresh ones, served with peanut sauce. They are clean and healthy. They’re also incredibly tasty. If you’re having a party, most people will eat the fried bites because they’re delicious but you’ll subject yourself to any number of guests lifting up their shirts to display their ” food babies”. FYI, some of them will go on about it for months. If you serve summer rolls, you all know that they had a healthy option and you can feel free to wave them off when they groan about overindulging. Serve them with peanut sauce. You can use the peanut sauce for chicken sates too. 


Peanut sauce

  • 3/4 c smooth peanut butter
  • 1/3 c water
  • 3 Tbsp hoisin sauce
  • 1-2 Tbsp lime juice
  • 4 1/2 tsp soy sauce
  • 1 Tbsp sugar
  • 2 tsp chili paste
  • 1 tsp toasted sesame oil
  • 1 garlic clove, crushed

Combine everything in a food processor until it’s smooth

Summer rolls

  • 1 lb cooked and cleaned shrimp, split in half lengthwise
  • 4 oz rice sticks or bean threads, placed in hot water until soft. About 10 min
  • 16 round rice wraps for summer rolls
  • 2/3 c bean sprouts
  • 32 fresh mint leaves
  • 32 fresh basil leaves if you can, mix purple and green basil leaves
  • 16 sprigs of fresh cilantro
  • 1 English cucumber slices into 32 sticks
  • 3 scallions, sliced thin
  • 8 leaves of Bibb lettuce cut in half


  1. Lay all of the ingredients in front of you in separate bowls
  2. Have a bowl of hot water next to you
  3. Dip a sheet of rice wrap into the hot water for about 20 seconds
  4. Place a bit of the rice noodles in the center (you will need 16 bits, one per wrap)
  5. Lay 3-4 slices of shrimp in a row down the middle of the wrap
  6. Continue to layer in all of the ingredients, 2 basil leaves, 2 mint leaves,1 piece of lettuce and so on
  7. Wrap the ingredients tightly in the wrapper by rolling it and tucking in the edges.
  8. Place them, seam down on a plate or baking sheet and chill before serving with peanut sauce

summer rolls

Egg Rolls

These are the standard egg rolls that you get from take out, only better. Serve them with hot mustard, soy sauce and duck sauce for dipping. 


  • 12 egg roll wrappers
  • 1/2 lb ground chicken
  • 1/2 lb ground pork
  • 2 tsp fresh minced ginger
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 c soy sauce
  • 1 tsp dark sesame oil
  • 16 oz shredded cabbage and carrot mix (you can find it in the salad section of the supermarket as Cole slaw cut salad)
  • 4 scallions, sliced
  • 1 egg beaten with 1 tsp water
  • Oil to fry

egg rolls for dim sum party!


  1. Brown the meat with the ginger, garlic and sesame oil
  2. Drain the fat and remove from heat
  3. Combine sugar, salt and soy sauce
  4. Mix into meat, while hot
  5. Combine thoroughly
  6. Stir in carrot/ cabbage mix
  7. Let it cool enough for you to touch it to fill the egg rolls.
  8. Place the wrapper in front of you like a diamond (tip the square so that one point is on top and one’s on bottom)
  9. Place 3 Tbsp of filling in the center, but slightly closer to you
  10. Fold the bottom corner over the filling
  11. Tuck in the edges and roll it up
  12. Seal the seam with a brush of the beaten egg
  13. Place them seam down as you continue with the rest
  14. Heat oil to hot enough that a droplet of water sizzles
  15. Fry the egg rolls in batches
  16. About 2-3 min per side
  17. Let the extra oil whisk off by laying them on paper towels as they come out of the oil

Next Time

Asian noodles

Pad Thai

Shanghai noodles

Chow fun

And a delicious surprise

Enjoy your rolls.

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The Scamper

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