China Chūn Juǎn (Fried Spring Rolls)
Chinese fried spring rolls (chūn juǎn) take on the flavor of northern China with a lighter, more delicate, yet larger wrapper than egg rolls. The trick is to deep-fry them quickly in hot oil to retain their outer crunchiness and tasty soft fillings, for a delightful treat that is not greasy.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) vegetable oil, more as needed for frying
- 1 medium shallot, chopped
- 2 cups (450 g) shredded green cabbage
- ½ cup (120 ml) chopped shiitake mushrooms
- ¼ cup (25 g) chopped celery
- ½ cup (65 g) cooked chopped chicken
- ½ cup (75 g) diced ham
- 1 tsp (5 ml) sea salt
- Ground black pepper, to taste
- 1 package 8-inch wheat spring roll wrappers (about 25 pieces)
- Plum and mustard sauces, as needed for dipping (optional)
Directions
- Pour vegetable oil into a skillet set over medium-high heat.
- Add shallot and sauté for 1 minute.
- Add cabbage and mushrooms.
- Add celery, chicken, and ham once cabbage starts wilting.
- Season with salt and black pepper.
- Mix well and cook for 2 minutes.
- Spread the filling out on a platter, letting it cool completely before continuing because wrappers will crack if the filling is still warm.
- Place about 2 tablespoons (30 ml) of filling in a log shape toward the bottom of a wrapper.
- Fold the bottom edge of the wrapper up over the filling, fold in each side, and then roll it up.
- Repeat this process until all the filling is used.
- Heat vegetable oil to 350°F (180°C).
- Add spring rolls to the hot oil and fry for about 5 minutes, until golden brown.
- Serve with plum and mustard sauces, if desired.
Copyright © 1993—2024 World Trade Press. All rights reserved.