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Chinese Spring Rolls

Materials

  • 20-25 spring roll wrappers also known as spring roll skins or pastry sheets, preferably square-shaped
  • 1 cup of finely shredded cabbage
  • 1 cup of grated carrots
  • 1 cup of bean sprouts
  • 1 cup of finely chopped green onions
  • 1 cup of cooked and shredded chicken or pork optional, for meat lovers
  • 2-3 cloves of garlic minced
  • 1 tablespoon of ginger grated
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of Shaoxing wine Chinese rice wine or dry sherry
  • 1 teaspoon of sesame oil
  • 1 tablespoon of cornstarch or all-purpose flour mixed with 2 tablespoons of water (for sealing the rolls)
  • Vegetable oil for frying

Instructions

Preparing the Filling:

  • In a large mixing bowl, combine the shredded cabbage, grated carrots, bean sprouts, chopped green onions, and cooked shredded chicken or pork (if using).
  • Add the minced garlic and grated ginger to the bowl.

Seasoning the Filling:

  • Drizzle the soy sauce, oyster sauce, Shaoxing wine or dry sherry, and sesame oil over the vegetable and meat mixture.
  • Toss the ingredients thoroughly until the filling is evenly coated with the seasoning.

Cooking the Filling:

  • Heat a wok or large skillet over medium-high heat.
  • Add the seasoned filling mixture to the pan and stir-fry for 3-4 minutes until the vegetables are slightly softened and the flavors have melded together.
  • Remove the filling from the heat and let it cool completely before assembling the spring rolls.

Assembling the Spring Rolls:

  • Place one spring roll wrapper on a clean and dry surface, positioning it in a diamond shape.
  • Spoon about two tablespoons of the cooled filling onto the center of the wrapper, leaving a small border around the edges.

Folding the Spring Rolls:

  • Begin by folding the bottom corner of the wrapper up and over the filling, tucking it tightly underneath.
  • Fold in the left and right corners toward the center, creating an envelope shape.
  • Lightly brush the top corner of the wrapper with the cornstarch or flour-water mixture to seal the spring roll.

Rolling the Spring Rolls:

  • Continue rolling the wrapper upwards, making sure the spring roll is compact and well-sealed.
  • Repeat the process until all the filling is used or until you have the desired number of spring rolls.

Choosing the Right Oil:

  • Pour enough vegetable oil into a deep saucepan or a deep fryer to submerge the spring rolls completely. Heat the oil to 350-375°F (175-190°C) over medium-high heat.
  • To test if the oil is ready for frying, drop a small piece of wrapper into the hot oil. If it sizzles and rises to the surface quickly, the oil is at the right temperature.

Frying the Spring Rolls:

  • Gently place a few spring rolls into the hot oil, taking care not to overcrowd the pan.
  • Fry the spring rolls in batches, turning them occasionally, until they turn golden brown and crisp on all sides. This process typically takes 3-4 minutes.

Draining and Cooling:

  • Once the spring rolls are beautifully golden and crispy, use a slotted spoon or tongs to remove them from the hot oil.
  • Place the fried spring rolls on a plate lined with paper towels to drain any excess oil.