Chinese Spring Rolls

Spring rolls are a staple of Chinese cuisine, traditionally eaten during the Spring Festival (Chinese New Year) to symbolize wealth and prosperity. These crispy, golden rolls are filled with a savory mixture of pork and vegetables, wrapped in delicate spring roll wrappers, and fried to perfection.

Unlike the thicker egg roll wrappers found in many Western Chinese restaurants, authentic spring rolls use paper-thin wrappers that fry up incredibly light and shatteringly crispy. The result is pure appetizer perfection.

Ingredients

For the Filling

• 1/2 lb ground pork
• 2 cups shredded cabbage
• 1 cup bean sprouts
• 1 medium carrot, julienned
• 4 dried shiitake mushrooms, soaked and sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp cornstarch mixed with 2 tbsp water

For Assembly

• 20 spring roll wrappers (8-inch square)
• 1 egg, beaten (for sealing)
• Vegetable oil for deep frying

Instructions

1. Heat 1 tablespoon of oil in a wok over high heat. Cook the ground pork, breaking it up, until browned (about 3 minutes). Remove and set aside.
2. In the same wok, stir-fry the garlic and ginger for 30 seconds. Add the cabbage, carrots, and mushrooms. Cook for 2-3 minutes until slightly wilted but still crunchy.
3. Add the bean sprouts, green onions, cooked pork, soy sauce, oyster sauce, sesame oil, and white pepper. Stir the cornstarch slurry and add to the wok. Toss for 1 minute until the sauce thickens slightly.
4. Spread the filling on a baking sheet and let it cool completely.
5. Place a spring roll wrapper on a clean surface in a diamond shape. Add 2-3 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, tuck in the sides, then roll tightly toward the top corner. Seal with beaten egg.
6. Heat oil to 350 degrees F. Fry spring rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
7. Drain on paper towels and serve with sweet chili sauce or soy-vinegar dipping sauce.

Pro Tips

• Cool the filling completely – hot filling creates steam that makes the wrappers soggy and causes them to burst during frying.
• Roll tightly – loose rolls will absorb more oil and will not be as crispy. Tuck in the sides firmly as you roll.
• Fry at the right temperature – 350 degrees F is the sweet spot. Too hot and they will burn before cooking through; too cool and they will be greasy.

Serving Suggestions

Serve spring rolls as a starter for a Chinese dinner alongside wonton soup and steamed dumplings. Cut them diagonally for an elegant presentation. They are also perfect for Chinese New Year celebrations, dim sum brunches, or as game-day appetizers.

Prep Time: 30 minutes | Cook Time: 15 minutes | Servings: 20 spring rolls (serves 6-8)

You Might Also Love

• Chinese Kung Pao Chicken — Spicy, nutty chicken for the main course
• Vietnamese Fresh Spring Rolls — A lighter, fresh take on the spring roll
• Japanese Gyoza Dumplings — Pan-fried dumplings from the East Asian family