Fish Cheese Roll & Fish Shami Kabab

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.