Crispy Chinese Spring Rolls

Be the first to rate

(No Ratings Yet)

Loading...

These golden, crackling Chinese spring rolls are packed with a savory mix of finely chopped pork, cabbage, carrots, and mushrooms seasoned with soy and sesame. Frying makes the wheat-flour wrappers shatter into delicate, flaky layers that contrast with the juicy, aromatic filling. Serve them piping hot with sweet chili sauce or a soy-vinegar dip for an irresistible appetizer or snack.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 4 gSugar
• 15 gProtein
• 720 mgSodium
• 380 mgPotassium
• 75 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the filling

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 200 g (7 oz) ground pork
• 2 cups Napa cabbage, finely shredded
• 1 large carrot, julienned
• 100 g (3.5 oz) shiitake mushrooms, finely chopped
• 1 cup bean sprouts, rinsed and drained

For the seasoning

• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced
• 1/2 tsp granulated sugar
• 1/4 tsp ground white pepper

For wrapping and frying

• 16 spring roll wrappers (22 cm / 8.5 inch square)
• 1 large egg, beaten (for sealing)
• 1 tbsp cornstarch, for dusting
• 500 ml (2 cups) neutral oil, for frying

Directions

1. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry for about 20 seconds until fragrant.
2. Add the ground pork and break it apart with a spatula. Cook for 3-4 minutes until no longer pink and lightly browned.
3. Add the cabbage, carrot, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
4. Stir in the bean sprouts, soy sauce, sesame oil, scallions, sugar, and white pepper. Cook 1 more minute, then transfer to a colander and press gently to drain excess moisture. Let cool completely.
5. Set up a wrapping station: place a wrapper on a clean surface with one corner pointing toward you (diamond shape). Spoon about 2 tbsp of filling near the bottom corner.
6. Fold the bottom corner up over the filling, then fold the left and right corners toward the center. Roll tightly toward the top corner and brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
7. Heat the oil in a deep pot or wok to 175°C (350°F). Fry 4-5 spring rolls at a time, turning occasionally, for 3-4 minutes until deep golden brown and crispy all over.
8. Drain the fried rolls on a wire rack (not paper towels) to keep them crisp. Repeat with the remaining rolls, letting the oil return to temperature between batches.
9. Serve immediately with sweet chili sauce, hoisin, or a simple soy-vinegar dipping sauce.

Cook’s Notes

• Drain the filling thoroughly – excess moisture is the number one cause of soggy or bursting spring rolls.
• Keep wrappers covered with a damp towel while working to prevent them from drying out and cracking.
• Maintain oil temperature at 170-180°C; too cool and the rolls absorb oil, too hot and they burn before the filling heats through.
• For a lighter version, brush the rolls with oil and bake at 200°C (400°F) for 18-20 minutes, flipping halfway through.
• Uncooked rolls freeze beautifully: freeze on a tray until solid, then transfer to a freezer bag; fry directly from frozen, adding 1-2 extra minutes.

You might also like

Asian

Stir-Fried Water Spinach with Garlic

Asian

General Tso Chicken

Asian

Sesame-Ginger Beef & Broccoli Stir-Fry with Garlic Rice

Asian

Congee with Century Egg