Three-Shred Spring Rolls

These are classic, elegant Chinese spring rolls featuring a delicate “three shreds”  filling: shredded pork, shredded shiitake mushrooms, and shredded bamboo shoots (sometimes carrot or wood ear fungus is added as the third). 

The filling is light, savory, and slightly sweet, wrapped in thin wheat spring roll wrappers and deep-fried until golden and shatteringly crisp.

 They are a popular dim sum item, appetizer, or festival snack, especially during Chinese New Year or family gatherings.

Ingredients (makes about 20–25 spring rolls)Filling

• Lean pork (or chicken) — 150–200 g, cut into very thin matchsticks (julienne)
• Dried shiitake mushrooms — 8–10 medium (soaked, stems removed, thinly shredded)
• Bamboo shoots (canned or fresh) — 150–200 g, drained and thinly shredded
• Optional third “silk”: carrot — ½ medium, julienned (adds color and sweetness)
• Garlic — 2 cloves, minced
• Ginger — 1 tsp, minced
• Green onion — 2 stalks, white part minced, green part for garnish

Seasoning for filling

• Light soy sauce — 1 tbsp
• Oyster sauce — 1 tsp
• Shaoxing wine — 1 tbsp
• Sugar — ½–1 tsp
• Salt — ¼ tsp
• White pepper — pinch
• Sesame oil — 1 tsp
• Cornstarch — 1 tsp + 1 tbsp water (slurry, for binding)

Wrapping & frying

• Spring roll wrappers — 20–25 sheets (large size, ~20–22 cm square, thawed if frozen)
• Egg — 1, beaten (for sealing)
• Neutral oil — for deep-frying (about 1–1.5 liters)

Dipping sauce (optional)

• Light soy sauce — 2 tbsp
• Black vinegar — 2 tbsp
• Chili oil — 1 tsp
• Minced garlic — ½ tsp

Step-by-Step Instructions

1. Prepare the three shreds filling
   • Soak dried shiitake in warm water 30–60 minutes until soft. Squeeze dry, remove stems, and shred into thin strips.
   • Shred pork, bamboo shoots (and carrot if using) into very thin matchsticks (the finer, the better — “ means silk-like threads).
   • Heat 1 tbsp oil in a wok over medium-high heat.
   • Add minced garlic, ginger, and white parts of green onion. Stir-fry 20–30 seconds until fragrant.
   • Add shredded pork. Stir-fry 1–2 minutes until color changes.
   • Add shredded shiitake + bamboo shoots (and carrot). Stir-fry another 2 minutes.
   • Season with light soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper. Stir well.
   • Push mixture to side, add cornstarch slurry to the center, stir until thickened and glossy (this binds the filling so it doesn’t leak when frying).
   • Turn off heat. Drizzle sesame oil, mix well, and let cool completely (very important — hot filling makes wrappers soggy and hard to seal).
2. Assemble the spring rolls
   • Keep wrappers covered with a damp cloth to prevent drying.
   • Place one wrapper on a clean surface in a diamond orientation.
   • Spoon about 1–1½ tbsp cooled filling near the bottom corner.
   • Fold the bottom corner over the filling, then fold in the left and right corners toward the center.
   • Roll tightly upward, brushing the top corner with beaten egg to seal.
   • Repeat until all filling is used. Keep finished rolls covered.
3. Fry the spring rolls
   • Heat oil in a deep pot or wok to 170–180°C (340–355°F) — test by dropping a small piece of wrapper; it should sizzle and rise immediately.
   • Fry in batches (don’t overcrowd): add 4–6 rolls at a time.
   • Fry 3–5 minutes, turning occasionally, until golden-brown and crispy.
   • Remove with a slotted spoon and drain on paper towels.
4. Serve
   • Serve hot immediately — the contrast of ultra-crisp wrapper and juicy filling is best right out of the fryer.
   • Accompany with dipping sauce: mix soy sauce + black vinegar + chili oil + garlic.
   • Optional: cut spring rolls in half diagonally for presentation.

Quick Tips for Success

• Filling must be cool → Hot filling steams the wrapper → soggy rolls and leakage.
• Tight rolling → Prevents oil from seeping in and filling from falling out.
• Oil temperature → Too low = greasy rolls; too high = burnt outside, raw inside. Maintain 170–180°C.
• Make-ahead → Assemble and freeze uncooked rolls on a tray, then transfer to bag. Fry from frozen — add 1–2 extra minutes.
• Variations →
  • Add shredded wood ear fungus or lily buds for traditional texture.
  • For vegetarian: replace pork with more mushrooms or tofu shreds.
  • For spicier: add chili flakes or chili oil to filling.
• Storage → Best eaten fresh. Reheat leftover cooked rolls in 180°C oven 5–8 minutes to crisp up.

These spring rolls are delicate, aromatic, and full of classic Chinese umami — a perfect appetizer or party finger food.

Borscht Soup

 This is the classic Hong Kong / Cantonese-style version of Russian borscht (also called "Luo Song Tang" in Chinese), which has become a beloved everyday soup in Chinese households and cha chaan teng (tea restaurants).

 Compared to the original Russian/Ukrainian borscht, the Chinese adaptation is usually clearer, less beet-heavy, more tomato-forward, slightly sweeter, and often includes beef brisket or ribs for richer flavor.

 It’s hearty, tangy-sweet-savory, and perfect with bread or rice.

Ingredients (serves 4–6)Main ingredients

• Beef brisket or beef short ribs — 500–700 g, cut into 4–5 cm chunks
• Potatoes — 2 medium, peeled and cut into large chunks
• Carrots — 2 medium, peeled and cut into chunks
• Onion — 1 large, roughly chopped
• Cabbage — ¼ head (about 300 g), cut into large pieces
• Tomatoes — 3–4 medium (or 1×400 g can diced tomatoes), roughly chopped
• Tomato paste — 2–3 tbsp (for deeper color and richness)
• Garlic — 3–4 cloves, minced
• Ginger — 3–4 thin slices

Seasoning & broth

• Cooking oil — 2–3 tbsp
• Bay leaves — 2
• Black peppercorns — 8–10 (or ground black pepper to taste)
• Salt — 1–1½ tsp (to taste)
• Sugar — 1–2 tbsp (or rock sugar for cleaner sweetness)
• Light soy sauce — 1–2 tbsp
• Worcestershire sauce — 1–2 tbsp (classic HK touch for umami depth)
• Beef stock or water — 2–2.5 liters (start with 2 L)
• Optional: 1–2 tbsp ketchup (for extra sweetness and tang, very common in HK version)

Step-by-Step Instructions

1. Blanch the beef (removes impurities and reduces gamey taste)
   • Place beef chunks in a pot, cover with cold water.
   • Add 2 slices ginger + 1 tbsp Shaoxing wine (optional).
   • Bring to a boil over high heat, skim off the foam/scum.
   • Boil 3–5 minutes, then drain. Rinse beef under cold water and set aside.
2. Sear the beef
   • Heat 2–3 tbsp oil in a large pot or Dutch oven over medium-high heat.
   • Add blanched beef chunks. Sear 4–5 minutes, turning occasionally until all sides are golden-brown.
   • Remove beef to a plate. Leave the oil and browned bits in the pot.
3. Cook the aromatics
   • In the same pot, add chopped onion + minced garlic + remaining ginger slices.
   • Stir-fry 2–3 minutes until onion is soft and fragrant.
   • Add tomato paste. Stir-fry 1 minute until the paste darkens slightly and smells rich.
4. Build the soup
   • Return seared beef to the pot.
   • Add chopped tomatoes (fresh or canned), carrots, potatoes, cabbage, bay leaves, and black peppercorns.
   • Pour in 2–2.5 L water or beef stock.
   • Add Worcestershire sauce, light soy sauce, sugar, and a pinch of salt.
   • Bring to a full boil over high heat, skim any new foam.
5. Simmer
   • Reduce heat to low. Cover partially and simmer gently 1.5–2 hours (or until beef is fork-tender and falling apart).
   • Stir occasionally. Add more hot water if it reduces too much (aim for a rich but not too thick soup).
   • Taste midway: adjust salt, sugar, soy sauce, or Worcestershire for balance. It should be tangy-sweet-savory with a gentle tomato brightness.
   Alternative methods
   • Pressure cooker/Instant Pot: High pressure 35–40 minutes + natural release 15 minutes.
   • Slow cooker: Low 6–8 hours or high 4–5 hours.
6. Finish
   • Remove bay leaves (and peppercorns if whole).
   • Taste one final time — add a splash more Worcestershire or sugar if needed.
   • Turn off heat. Let sit 5–10 minutes (flavors settle).
7. Serve
   • Ladle into bowls with plenty of beef, vegetables, and broth.
   • Serve hot with steamed white rice, crusty bread, or buttered toast (classic cha chaan teng style).
   • Optional garnish: chopped parsley or extra green onion.

Quick Tips for Best Result

• Beef choice → Brisket is most traditional — it becomes meltingly tender. Chuck works too.
• Tomato balance → Fresh tomatoes + tomato paste give layered flavor. Too much tomato paste can make it heavy.
• Sweetness → HK-style Luo Song Tang is noticeably sweeter than Russian borscht — don’t skip the sugar/Worcestershire.
• Color → Dark soy sauce is rarely used here (keeps the soup bright red-orange). If you want deeper color, add a tiny splash.
• Make ahead → Tastes even better the next day — refrigerate up to 4 days. Reheat gently.
• Variations →
  • Add celery or bell pepper for more vegetables.
  • For richer version: include bacon or smoked pork bones in the broth.
  • Spicy twist: add chili flakes or chili oil at the end.

This Chinese borscht is hearty, tangy-sweet, and full of comfort — a true Hong Kong/Cantonese classic that turns simple ingredients into something special.