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Recipe: spring rolls with avocado dip


Martin Yan needs no introduction. As the face of the popular television series Yan Can Cook and Martin Yan’s China, the highly celebrated chef has hosted over 3000 cooking shows, and penned numerous cookbooks. His winning formula? Making Chinese cuisine accessible to the masses while keeping the integrity of this culturally rich cuisine.

Currently, Chef Yan is in Singapore to host a series of culinary masterclasses and special dinners at The St. Regis in support of his Martin Yan’s 8 Treasures of China series.

Lucky enough to score a seat at one of his two masterclasses, I got to witness the legendary chef preparing dishes from his Martin Yan’s China cookbook. Armed with his usual charisma and megawatt smile, Chef Yan went about dazzling his students with his impeccable knife skills (tip: he only uses a Chinese cleaver!) while teaching us how to wrap a siew mai, various dumplings and spring rolls.

Needless to say, everyone went home with a newfound knowledge of Chinese cooking and I rekindled my admiration for the chef. Here’s one of his recipes he presented during his culinary masterclass. You know what they say, if Yan can cook, so can you!

Spring Rolls with Avocado Dip

Makes: 3 rolls


Spring Rolls:

3 peeled shrimps

2 slices of cheese

3 sheets of spring roll wrapping

Salt and pepper


1 avocado

Juice from ½ lemon

Salt and pepper


1. Poach shrimps; blanch in boiling water until shrimps are pink and no longer translucent.

2. Grate cheese and mix with a little salt and pepper.

3. Wrap a shrimp with a little cheese in each spring roll wrapping. Heat oil in a wok or a deep frying pan and deep fry until golden brown. Drain well.

4. Take flesh of avocado and mash until almost completely smooth. Season with lemon juice, salt and pepper. Serve with spring rolls.