These crispy Chinese spring rolls are packed with delicious veggies and sometimes even meat. They’re a perfect finger food for any get-together or snack time!
I love how fun it is to dip them in sweet chili sauce. Just one bite and you can’t stop! Plus, they’re super easy to make at home—always a win for a busy day!
Key Ingredients & Substitutions
Spring Roll Wrappers: You can use round or square wrappers based on your preference. If you’re missing them, look for rice paper or even tortilla wraps as alternatives, though the texture will differ.
Cabbage: Finely shredded green cabbage works best, but you can also use Napa cabbage or even kale in a pinch. If you’re looking for a crunchier texture, add some thinly sliced Brussels sprouts.
Protein: The filling is versatile! Leave out meat for a vegetarian version, or opt for tofu instead of chicken, shrimp, or pork if you’re vegan. All add great flavor and substance.
Mushrooms: Shiitake mushrooms offer a lovely flavor, but you can swap them for button mushrooms or even omit them if they are not your favorite.
Sesame Oil: This little ingredient packs a punch of flavor. If you’re out, try using olive oil, though the taste will be different; you can also add a sprinkle of sesame seeds for a hint of that sesame flavor.
How Can You Perfectly Fill and Roll Spring Rolls?
Rolling spring rolls might seem tricky, but it’s simple with a bit of practice! Start by laying the wrapper at a diamond angle. Ensure your filling isn’t too hot when you place it on the wrapper, as this can make the wrapper soggy.
- Use about 2 tablespoons of filling.
- Fold the bottom corner over the filling, then tuck in the sides to create a secure parcel before rolling up.
- Seal the edge with beaten egg; it acts like glue.
Practice makes perfect! Rolling tightly without tearing the wrapper will make your spring rolls look professional. If some wrappers crack, don’t stress; they’ll still taste great!
How to Make Chinese Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups finely shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup thinly sliced shiitake mushrooms (or any mushrooms)
- 1/2 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup cooked and finely chopped pork, chicken, or shrimp (optional)
For Seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
For Assembling:
- 20 spring roll wrappers (round or square)
- 1 egg, beaten (for sealing the rolls)
For Cooking:
- 2 tablespoons vegetable oil (for stir-frying)
- Vegetable oil for deep frying
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and cooking time, plus some additional time to cool the filling. In total, plan for about 40 minutes to make delicious spring rolls from start to finish!
Step-by-Step Instructions:
1. Prepare the Filling:
First, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the minced garlic and ginger; stir-fry for about 30 seconds until fragrant. Then, toss in the shredded cabbage, carrots, bean sprouts, mushrooms, and green onions. Stir-fry these colorful veggies for 3-4 minutes until they are tender but still a bit crisp.
2. Add Protein and Season:
If you’d like to include protein, this is the time to add it! Stir in the cooked pork, chicken, or shrimp until evenly mixed. Now, pour in the soy sauce, oyster sauce, and sesame oil. Mix everything together well and allow it to cook for another 1-2 minutes. Season with salt and pepper to taste. Once done, remove the filling from heat and let it cool completely.
3. Roll the Spring Rolls:
Now it’s time to roll your spring rolls! Take a spring roll wrapper and lay it on a clean surface, with one corner facing you to create a diamond shape. Place about 2 tablespoons of the cooled filling near the corner that’s closest to you. Fold that corner over the filling, then fold in the two side corners, and roll it tightly towards the last corner. Seal the edge of the roll by applying a dab of the beaten egg.
4. Fry the Spring Rolls:
Once you’ve filled all the wrappers, heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the spring rolls in batches, being sure not to overcrowd them. Fry until they are golden brown and crispy, which should take about 3-5 minutes. Once done, drain the crispy rolls on paper towels.
5. Serve and Enjoy:
Your spring rolls are ready! Serve hot with sweet chili sauce or your favorite dipping sauce. Enjoy your tasty homemade Chinese spring rolls!
Can I Make These Spring Rolls Ahead of Time?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator. Just be sure to cool it completely before sealing it in an airtight container. When ready to assemble, simply fill the wrappers and fry as usual.
What Should I Do If My Wrappers Tear?
If you find that some of your spring roll wrappers tear, don’t worry! You can use a small piece of an extra wrapper to patch the tear on the roll. Alternatively, just roll them up tightly and seal with the beaten egg – they’ll still be delicious!
Can I Bake the Spring Rolls Instead of Frying?
Yes, you can bake the spring rolls for a healthier option. Preheat your oven to 400°F (200°C) and place the rolls on a baking sheet lined with parchment paper. Brush them lightly with oil and bake for 20-25 minutes, turning halfway through until they are crispy and golden.
How Should I Store Leftovers?
Store any leftover spring rolls in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for around 10-15 minutes. This helps maintain their crispiness compared to the microwave!
