Tuna Sandwich

This is a very popular, quick, and affordable sandwich style commonly found in Chinese bakeries, convenience stores, and home kitchens — especially in Hong Kong, Taiwan, and mainland urban areas. 

It features creamy canned tuna mixed with mayonnaise, sweet corn, finely diced vegetables, and sometimes a touch of sweetness or umami from Chinese condiments, all packed between soft milk bread (or toast). 

The result is rich, mildly sweet-savory, and extremely comforting.

Ingredients (makes Ingredients (makes 4–6 sandwiches)Tuna filling

• Canned tuna in oil or brine — 2 × 150–185 g cans (drain well; oil-packed gives richer flavor)
• Japanese-style mayonnaise (Kewpie preferred) — 4–6 tbsp (adjust for creaminess)
• Sweet corn kernels (canned or frozen, thawed) — 100–150 g (≈¾ cup)
• Carrot — ½ small, very finely diced or grated
• Cucumber — ½ small, deseeded and very finely diced (optional, adds freshness and crunch)
• Onion — ¼ small, very finely minced (or red onion for milder taste)
• Hard-boiled egg — 1–2, finely chopped (optional, very common in Chinese versions)
• Light soy sauce — ½–1 tsp (adds subtle umami)
• Sugar — ½–1 tsp (balances saltiness and mimics bakery sweetness)
• Salt — pinch (to taste)
• Ground white pepper — small pinch
• Optional extras for Chinese bakery style:
  • 1–2 tsp oyster sauce or a pinch of MSG (for deeper savory note)
  • 1 tsp sesame oil (for aroma)

Bread & assembly

• Soft milk bread (Hong Kong-style Pullman loaf) — 8–12 thick slices (or Japanese shokupan/toast bread)
• Butter or margarine — 2–3 tbsp, softened (for spreading)
• Optional: sliced cheese, lettuce leaves, tomato slices (some modern versions add these)

Step-by-Step Instructions

1. Prepare the tuna filling
   • Drain the canned tuna very well (press with a fork or spoon to remove excess liquid — too much moisture makes the filling soggy).
   • In a medium bowl, flake the tuna with a fork until fine but not pasty.
   • Add mayonnaise, sweet corn, finely diced carrot, cucumber (if using), minced onion, chopped hard-boiled egg (if using), light soy sauce, sugar, salt, white pepper, and optional oyster sauce/MSG/sesame oil.
   • Mix thoroughly until everything is evenly coated and creamy. Taste and adjust: it should be mildly sweet, savory, creamy, with noticeable tuna flavor.
   • Cover and refrigerate 20–30 minutes (chilling firms it up and lets flavors meld — very important for bakery-style texture).
2. Toast the bread (optional but recommended)
   • Lightly toast the bread slices until just golden and fragrant (use toaster or oven at 160°C/320°F for 3–4 minutes).
   • This prevents the bread from becoming soggy too quickly and adds a pleasant contrast.
   • While still warm, spread a thin layer of softened butter or margarine on one side of each slice (this creates a moisture barrier).
3. Assemble the sandwiches
   • Place a generous amount (about 3–4 tbsp) of chilled tuna filling on the buttered side of one slice.
   • Spread evenly, leaving a small border around the edges.
   • Optional: add a slice of cheese, lettuce, or tomato for extra layers (common in modern Chinese versions).
   • Top with another buttered slice (buttered side facing the filling).
   • Gently press down. Trim crusts if you want the classic neat bakery look (optional).
4. Slice & serve
   • Cut the sandwich diagonally into 2 triangles (or into 3 long strips — very common in Chinese convenience stores).
   • Serve immediately at room temperature or slightly chilled.
   • Best enjoyed fresh, but can be wrapped tightly and refrigerated up to 4–6 hours (flavors deepen, but bread may soften).

Quick Tips for Best Result

• Texture balance → Finely dice vegetables very small — large chunks make the filling fall out.
• Mayonnaise choice → Kewpie (Japanese) is the most common in Chinese bakeries — it’s richer and slightly sweeter than Western mayo.
• Not too wet → Drain tuna extremely well and chill filling — prevents soggy bread.
• Bread → Soft, slightly sweet milk bread is ideal. If unavailable, use thick-cut white sandwich bread or brioche.
• Variations →
  • Add diced ham, imitation crab, or boiled egg whites for “deluxe” versions.
  • For spicier: mix in chili crisp or sriracha.
  • For lighter: use Greek yogurt + a little mayo instead of full mayo.
• Storage → Best eaten same day. If storing, wrap tightly in cling film and keep refrigerated — eat within 6–8 hours for best texture.

This sandwich is creamy, mildly sweet-savory, and incredibly satisfying — a true modern Chinese comfort classic.

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.