Ingredients
– 15 large flour-based spring roll wrappers, 25×25cm (10×10 inches)
– 200 g minced pork (or chicken or beef)
– 120 g shrimp, shelled and cubed
– 120 g carrot, grated
– 130 g bean sprouts
– 100 g Chinese chives, cut into sections or finely shredded cabbage
– 6 dried wood ear mushrooms, thinly sliced and rehydrated
– 2 stalks scallions, finely chopped
– 100 g dried mung bean vermicelli, rehydrated and cut into sections
– 2 eggs
– 2 tablespoons oyster sauce or substitute vegetarian oyster flavored sauce or mushroom vegetarian stir-fry sauce
– 1 teaspoon sesame oil
– ½ teaspoon salt
– ½ teaspoon sugar
– ¼ teaspoon ground white or black pepper
– Cooking oil for deep frying or air-frying (neutral flavor with a high smoking point such as sunflower, canola, peanut, soybean, or vegetable oil)
– 2 tablespoons white rice vinegar or fresh lemon or lime juice for optional dipping sauce
– 1 teaspoon sugar for optional dipping sauce
– 1 clove garlic, minced for optional dipping sauce
– Fresh chili pepper, finely chopped to taste for optional dipping sauce
Instructions
1-Let’s dive into making these crispy Chinese spring rolls with a clear, easy-to-follow process. Start by defrosting your 15 large spring roll wrappers in the fridge overnight to keep them pliable. Once ready, mix all the filling ingredients including 200 g minced pork, 120 g shrimp, 120 g grated carrot, 130 g bean sprouts, 100 g Chinese chives or cabbage, 6 thinly sliced rehydrated wood ear mushrooms, 2 finely chopped scallions, 100 g rehydrated mung bean vermicelli, and 1 egg along with the seasonings like 2 tablespoons oyster sauce, 1 teaspoon sesame oil, ½ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon pepper in a large bowl until everything combines evenly.
2-Gently separate the wrappers one by one, covering the unused ones with a damp cloth to avoid drying. Place a wrapper with a corner facing you and add about 3 tablespoons of filling near that corner, shaping it into a rectangle. Wrap tightly by rolling halfway, folding the sides inward, and continuing to roll into a cylinder, then seal with the reserved egg yolk. For cooking, heat oil to 180°C/350°F in a deep pot and fry in batches for 3-4 minutes until golden, or preheat an air fryer to 200°C/390°F, brush the rolls with oil, and cook for 8-10 minutes, flipping halfway.
3-Don’t overcrowd the fryer to keep them crispy, and drain on paper towels after. If you’re frying frozen rolls, use 190°C/375°F without defrosting. This method ensures even cooking and a delightful crunch, much like how we prepare other quick treats this is why you might also enjoy our simple peach cobbler recipe for a sweet twist on easy desserts. Remember, the total prep time is 30 minutes, cooking takes 15 minutes, and you discount the overnight defrosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Ensure filling is not too wet to avoid soggy wrappers.
🌯 Wrap filling tightly to prevent leaks and air pockets.
🌡️ Maintain correct oil temperature (180°C/350°F) when deep frying for crispiness.
🌿 Air frying is a healthier alternative but may produce slightly less crunch.
🧻 Keep unused wrappers covered with damp cloth to maintain flexibility.
❄️ Freeze uncooked assembled rolls and cook from frozen for convenience.
🌶️ Adjust dipping sauce acidity and spice to taste.
- Prep Time: 30 minutes
- Defrosting time: Overnight
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying or Air Frying
- Cuisine: Chinese
- Diet: Optional Vegetarian Substitute
Nutrition
- Serving Size: 1 spring roll
- Calories: 153