Chinese spring rolls are crispy little snacks filled with yummy veggies and sometimes meat. They are golden on the outside and oh-so-tasty inside!
These rolls are perfect for dipping in sweet and sour sauce. Honestly, I could snack on them all day! They are easy to cook and always impress friends at parties!
Ingredients & Substitutions
Cabbage: Finely shredded green cabbage adds crunch and volume. If you prefer something lighter, you can use Napa cabbage or even carrots alone for a sweeter filling.
Shiitake mushrooms: These have a unique flavor. If you can’t find them, any other mushroom like button or portobello can work just fine. Even a mix of different mushrooms can be delicious!
Meat: I love adding shrimp for a seafood twist, but you can skip it or use shredded chicken or pork based on your taste. Tofu is a great vegetarian option if you want to keep it plant-based.
Spring roll wrappers: Make sure to use the thin, round type for authentic spring rolls. If you’re out, rice paper can be a fun alternative. Just soak it briefly in warm water before rolling.
Oyster sauce: This gives a nice depth of flavor. If you need a vegan substitute, try mushroom soy sauce or leave it out entirely for a lighter taste.
How Do I Roll Spring Rolls Tightly Without Breaking Them?
The key to rolling spring rolls lies in the technique. Make sure not to overstuff them; 2 tablespoons of filling is just right. Here’s how to roll them neatly:
- Place the filling close to the corner of the wrapper.
- Fold the bottom corner over the filling and tuck it in.
- Fold the left and right corners towards the center to secure the filling.
- Roll upwards tightly, brushing the top corner with beaten egg to seal.
Practice makes perfect, and if any wrappers tear, don’t worry! Just patch them with an extra piece of wrapper.
How to Make Chinese Spring Rolls
Ingredients You’ll Need:
For The Filling:
- 2 cups finely shredded cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced shiitake mushrooms (or any preferred mushrooms)
- ½ cup bean sprouts
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup cooked and finely chopped pork, chicken, or shrimp (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
For The Rolls:
- 20 spring roll wrappers
- 1 egg, beaten (for sealing)
For Frying:
- Vegetable oil or peanut oil, enough for deep frying
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare and around 15 minutes to fry. Be sure to give yourself some extra time if you’re new to rolling spring rolls! The total time from start to finish should be about 35 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds until they are fragrant and flavorful. Then, add the finely shredded cabbage, carrots, sliced mushrooms, and bean sprouts. Stir-fry these vegetables for about 3 to 5 minutes until they are slightly softened but still crisp. If you are using any meat or shrimp, add it now, along with the soy sauce, oyster sauce, sesame oil, and salt and pepper. Cook for an additional 1 to 2 minutes until everything is nicely combined and heated through. Remove the skillet from heat and allow the filling to cool.
2. Roll the Spring Rolls:
Now it’s time to roll! Take a spring roll wrapper and lay it on a clean flat surface with one corner pointing towards you to form a diamond shape. Spoon about 2 tablespoons of the filling onto the corner closest to you. Fold that corner over the filling, tucking it in. Then, fold the left and right corners towards the center. Now, roll the wrapper tightly upward from the bottom to the top. At the end of the roll, brush a little beaten egg on the top corner to help seal it. Repeat this process until all the wrappers and filling are used.
3. Fry the Spring Rolls:
In a deep fryer or a large pot, heat the oil to about 350°F (175°C). Carefully place the spring rolls in batches into the hot oil, being sure not to overcrowd the pot. Fry them for approximately 3 to 5 minutes, turning occasionally until they are golden brown and crispy. Once cooked, use a slotted spoon to remove the spring rolls and drain them on paper towels to remove excess oil.
4. Serve and Enjoy:
Your crispy, flavorful Chinese spring rolls are now ready to enjoy! Serve them hot with sweet chili sauce or any of your favorite dipping sauces. Happy eating!
Can I Use Frozen Spring Roll Wrappers?
Yes, frozen spring roll wrappers work perfectly! Just thaw them in the refrigerator overnight or at room temperature for about 30 minutes before using them. Make sure to keep them covered with a damp cloth to prevent drying out.
What Can I Substitute for the Meat in the Filling?
If you’re looking for a vegetarian option, you can replace the meat with extra vegetables like bell peppers or zucchini. Tofu is another excellent substitute that adds protein while keeping it plant-based.
How Do I Store Leftover Spring Rolls?
Place leftover spring rolls in an airtight container and store them in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.
Can I Make the Filling Ahead of Time?
Absolutely! You can prepare the filling a day in advance. Simply refrigerate it in an airtight container. When you’re ready to roll, let it come to room temperature before filling the wrappers.
