Spring Rolls

Spring Roll Recipe

Everyone loves spring rolls. It’s a delicious Chinese appetizers filled with shredded vegetables and deep-fried to crispy goodness.

There are many recipes and almost every country in Asia has its own version of this iconic appetizer.

In the Philippines, they are called lumpia and come in smaller packages.

Vietnamese spring rolls are called Cha Gio. They are made with rice paper and filled with ground pork and cellophane noodles.

There are also fresh spring rolls with no deep-frying involved, for example: Popiah in Malaysia and Summer Rolls.

Spring Roll Wrappers

There are two types of wrappers in the market: thin wrapper and thick wrapper.

The thin wrappers are made of wheat flour, water, oil and salt. They are packaged and frozen. This wrapper produces crispy results after deep frying.

The thick wrappers are pale yellow in color. They are specifically made for egg rolls, which are thicker rolls popular in Chinese-American restaurants.

How to Make Spring Rolls?

The recipe calls for a three-step process. First, make the filling with the following ingredients:

• Shredded cabbage
• Pork
• Seasonings such as oyster sauce, salt, pepper and sesame oil

Next, assemble and wrap the rolls with the wrappers. Please refer to my recipe card for the step-by-step picture guide on wrapping.

The final step is deep frying. Serve warm with your favorite dipping sauce.

Cook’s Tips

For the best Chinese restaurant quality results, please follow my cooking tips below:

• Use a vegetable with lower moisture content, for example: cabbage. This will ensure that the filling is not wet.
• Use thin wrapper to make crispy rolls. Avoid egg roll wrapper at all cost.
• For the best flavors, use pork and shrimp with shredded cabbage in the filling.

Frequently Asked Questions

Spring Roll Vs. Egg Roll

The former are crispier and smaller in the size. They are made with thin wrapper and the taste is more authentic.

Egg rolls are the bigger, fatter version of spring rolls. They are made with thin wrappers and the ingredients might include eggs.

After deep frying, egg roll wrappers will appear rough with little bubbles on the surface. Please see the picture below for the difference between the two.

Dipping Sauce

Americans love a watery and pink color sweet and sour sauce as the dipping sauce. This is not authentic but made popular by Chinese-American restaurants in the United States.

For authentic flavors, serve without the dipping sauce. If you like, you may serve with a mild chili-garlic sauce or sweet chili sauce.

How Many Calories per Serving?

Each roll is just 76 calories.

What to Serve with This Recipe?

Serve this dish with other Chinese food. For a healthy meal and easy weeknight dinner, I recommend the following recipes.

Chow Mein

Wonton Soup

Fried Rice

Kung Pao Chicken

Yield: 24 rolls

Spring Rolls Recipe

Print

The crispiest and best spring rolls filled with vegetables and deep-fried to golden perfection. This spring roll recipe is easy, authentic and 100% homemade.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

• 6 oz. (170 g) pork butt, cut into thin strips
• 2 tablespoons oil
• 6 oz. (170 g) cabbage, sliced thinly
• 2 tablespoons Chopped scallions

Seasonings:

• 1 tablespoon oyster sauce
• 1/4 cup water
• 1 teaspoon sesame oil
• 1/4 teaspoon sugar
• 1/4 teaspoon salt or to taste
• 3 dashes ground white pepper
• 1 packet frozen spring roll wrappers, thaw to room temperature
• 1 large egg, lightly beaten

Instructions

1. To make the Filling, heat the oil in a skillet over high heat. Ad the pork and stir fry until the surface turn white. Add the cabbage, stir a few times before adding all the ingredients in Seasonings. The filling is ready when the cabbage becomes somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.

HOW TO WRAP SPRING ROLLS:

1. To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.
2. Fold the bottom part of the wrapper over the filling.
3. Fold the left and right sides of the wrapper over the filling. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.
4. Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.

Notes

I recommend a mild chili sauce or sweet chili sauce as dipping sauce.

Nutrition Information

Serving Size

24 rolls
Amount Per Serving Calories 76Total Fat 2gSaturated Fat 1gCholesterol 13mgSodium 161mgCarbohydrates 12gFiber 1gSugar 1gProtein 4g