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Crispy Chinese spring rolls served with dipping sauce on a plate
Alyssa

Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried

A tried and tested recipe for Chinese spring rolls. You don’t need to precook the filling. Two frying methods are provided.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 15 rolls
Course: Appetizer
Cuisine: Asian
Calories: 153
Ingredients Method Notes

Ingredients
  

  • 15 large flour-based spring roll wrappers (25×25cm (10×10 inches))
  • 200 g minced pork (or chicken/beef) (7oz)
  • 120 g shrimp, shelled and cubed (4oz)
  • 120 g carrot, grated (about 2 cups)
  • 130 g bean sprouts (about 2 cups)
  • 100 g Chinese chives, cut into sections (or finely shredded cabbage) (about 2 cups)
  • 6 shiitake mushrooms, thinly sliced (rehydrate beforehand if using dried ones)
  • 2 stalks scallions, finely chopped
  • 100 g dried mung bean vermicelli, rehydrated and cut into sections (about 2 cups after soaking)
  • 2 eggs
  • 2 tablespoon oyster sauce (see note for substitutes)
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground white or black pepper
  • for frying Cooking oil (for deep frying or air-frying)
  • 2 tablespoon white rice vinegar (or fresh lemon/lime juice)
  • 1 teaspoon light soy sauce
  • 1 pinch sugar
  • 1 clove garlic, minced
  • to taste Fresh chili pepper, finely chopped

Method
 

  1. Defrost spring roll wrappers in the fridge the night before.
  2. Combine all filling ingredients in a bowl, mixing well. Set aside.
  3. Prepare wrappers one at a time, covering remaining with a damp cloth.
  4. Roll the filling in the wrappers and seal with egg yolk.
  5. Deep fry or air fry until golden brown.
  6. Serve warm with dipping sauce.

Notes

Store uncooked spring rolls in the freezer for up to three months.