5 from 15 votes
Chinese Spring Rolls
Chinese Spring Rolls are thin wrappers filled with a savory mix of ground pork, shredded Napa cabbage, carrot, Chinese mushrooms, and seasonings. The filling is drained of moisture before mixing to keep the roll crisp after frying. Wrapped tightly and sealed with beaten egg, they are deep-fried until golden and crispy. These rolls offer a crunchy exterior with a juicy, flavorful pork and vegetable filling, commonly served as appetizers or snacks.
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings:
15
Calories:
166 kcal
Course:
Side Dish, Appetizer
Cuisine:
Asian, Chinese
Ingredients
- 3 large Napa cabbage shredded, leaves
- 1 carrot shredded
- ½ teaspoon sea salt coarse
- 2 Chinese mushrooms soaked, drained and finely sliced
- 300 g ground pork
- 2 teaspoon soy sauce
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper
- 1 teaspoon granulated sugar
- 2 teaspoon cornstarch
- 1 teaspoon sesame oil
For wrapping:
- 15 spring roll wrapper about 8" by 8" in size
- 1 egg beaten
For frying:
- peanut oil or high smoke-point oil
Instructions
Make the filling:
- Add the shredded cabbage and carrot into a colander.
- Sprinkle coarse sea salt over the vegetables and give it a massage.
- Let it sit for about 10 minutes.
- Squeeze the vegetables to rid of any excess moisture.
- Transfer the vegetables to a large mixing bowl.
- Add in the Chinese mushrooms, ground pork, soy sauce, sea salt, black pepper, sugar, cornstarch and sesame oil.
- Stir the mixture until thoroughly combined.
Cup of Yum
Wrap:
- Take a wrapper and place it onto a plate, with the corner facing down, in the shape of a diamond.
- Add about 1 heaped tablespoon of filling to the lower 3rd of the wrapper.
- Fold up the bottom corner over the filling and tuck in the sides.
- Roll and dab the "triangle" edges with egg before sealing.
- Place seam-down on a baking sheet lined with parchment paper.
- Repeat with the remainder.
Fry:
- Heat a pot of oil over medium-high heat.
- When the temperature reaches 400F, working in batches, carefully drop in 3-4 spring rolls and fry until golden brown and crisp, about 5-6 minutes.
- Remove with a slotted spoon or spider and drain on paper towel.
Notes
- Yield varies by wrapper size and amount of filling used for each roll, allowing flexibility in portioning.
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.001g
(0%)
Cholesterol
27mg
(9%)
Sodium
307mg
(13%)
Potassium
526mg
(11%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1272IU
(25%)
Vitamin C
49mg
(54%)
Calcium
154mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 307mg | 13% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1272IU | 25% |
| Vitamin C | 49mg | 54% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.