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Spring Rolls


24 rolls


40 minutes


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.


– 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

Step 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.

Step 2

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.

Step 3

Fold the bottom part of the wrapper over the filling.

Step 4

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.

Step 5

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.

Thick Brush Stroke



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