China Spring Rolls
Spring rolls are a classic Chinese appetizer known for their crispy, golden exterior and flavorful fillings. Traditionally served during festivals like Chinese New Year, they symbolize wealth and prosperity because of their resemblance to gold bars. Spring rolls can be filled with a variety of ingredients, including vegetables, meat, or a combination, making them versatile and adaptable to dietary preferences. Wrapped in thin sheets of dough and deep-fried to perfection, they are often paired with sweet chili sauce or soy dipping sauce. This dish has become a global favorite, showcasing the harmony of textures and flavors in Chinese cuisine.
Recipe Servings: 12–16 spring rolls
Prep Time
30 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) vegetable oil
- 2 cloves garlic, minced
- 2 cups (200 g) cabbage, finely shredded
- 1 cup (100 g) carrots, julienned
- 1 cup (100 g) bean sprouts, rinsed
- ½ cup (50 g) shiitake mushrooms, julienned (optional)
- ½ cup (50 g) cooked chicken, pork, or shrimp, shredded (optional)
- 1 Tbsp (15 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- ½ tsp (2 g) white pepper
- ½ tsp (2 g) salt
- 12–16 spring roll wrappers (about 8-inch/20 cm squares)
- 1 Tbsp (15 ml) water, mixed with 1 Tbsp (8 g) cornstarch (for sealing)
- 2–3 cups (500–750 ml) vegetable oil
Directions
- Heat 1 tablespoon (25 ml) of vegetable oil in a large skillet or wok over medium heat.
- Add minced garlic and stir-fry until fragrant, about 30 seconds.
- Add shredded cabbage, carrots, bean sprouts, and mushrooms (if using). Stir-fry for 2–3 minutes.
- If using meat, add it to the skillet and stir-fry for an additional 1–2 minutes.
- Season with soy sauce, sesame oil, white pepper, and salt. Mix well and cook for another minute.
- Remove from heat and let the filling cool completely.
- Lay a spring roll wrapper on a clean surface in a diamond shape, with one corner pointing toward you.
- Place 2 tablespoons (30 ml) of the filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides tightly.
- Roll up the wrapper, sealing the top edge with the cornstarch-water mixture. Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep pan or wok to 350°F (180°C).
- Fry the spring rolls in batches, ensuring they don’t overcrowd the pan.
- Cook for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve the spring rolls hot with sweet chili sauce or soy dipping sauce on the side.
- Enjoy as an appetizer or snack.
Prepare the Filling:
Wrap the Spring Rolls:
Frying and Serving:
Notes
- For a healthier option, spring rolls can be baked at 400°F (200°C) for 15–20 minutes or air-fried until golden.
- Store leftover filling and wrappers separately to assemble fresh rolls as needed.
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