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

Name: Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 15 large
Ingredients: 15 large flour-based spring roll wrappers; 200 g minced pork (or chicken/beef); 120 g shrimp, shelled and cubed; 120 g carrot, grated; 130 g bean sprouts; 100 g Chinese chives, cut into sections (or finely shredded cabbage); 6 Shiitake mushrooms; 2 talks scallions, finely chopped; 100 g dried mung bean vermicelli, rehydrated and cut into sections; 2 eggs; 2 tablespoon oyster sauce; 1 teaspoon sesame oil; ½ teaspoon salt; ½ teaspoon sugar; ¼ teaspoon ground white or black pepper; 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; Fresh chili pepper, finely chopped

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5.0

237 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
15 large
Calories
153 kcal
Course
Appetizer
Cuisine
Chinese

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

Iris Warren

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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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Ingredients

Servings

For the wrappers

15 large flour-based spring roll wrappers 25×25cm (10×10 inches), see note 1

For the filling

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 talks scallions, finely chopped
100 g dried mung bean vermicelli, rehydrated and cut into sections about 2 cups after soaking
2 eggs

For the seasoning

2 tablespoon oyster sauce see note 2 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 see note 3

For the dipping sauce (optional)

2 tablespoon white rice vinegar (or fresh lemon/lime juice)
1 teaspoon light soy sauce
1 pinch sugar
1 clove garlic, minced
Fresh chili pepper, finely chopped to taste

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Instructions

Ready-made spring roll wrappers usually come frozen. Defrost in the fridge the night before.

Mix the filling

Put all the ingredients for the filling into a large mixing bowl (NB: leave out one egg yolk for brushing the wrappers).
Add all the seasonings. Mix until well combined (It’s best to do so with your hands. Wear kitchen gloves if available).

Assemble the rolls

Gently separate the spring roll wrappers one by one. Remember to always cover them with a clean damp cloth as they dry out easily.
Place one wrapper on a flat surface with one of the four corners facing towards you. Put about 3 tablespoon of the filling above the closest corner (Use a spoon to help shape it into a rectangle).
Lift the closest corner to wrap the filling then roll it to the half-line of the wrapper. Try to wrap it as tight as possible without leaving any air pockets inside. But be gentle during this process to avoid tearing.
Lightly press two ends of the filling then fold the left and right corners of the wrapper towards the middle.
Roll the cylinder until only a triangle is left at the top. Brush a layer of egg yolk over the triangle. Roll again to seal completely. Repeat to assemble all the rolls.

Option 1: Deep fry the rolls

Heat the oil for deep frying until it reaches 180°C/350°F. Gently slide in the rolls one by one (Do not overcrowd. Fry them in batches if necessary).
Fry over medium heat. Flip over a few times to ensure even browning. When they become golden, transfer out to a tray lined with kitchen paper to absorb excess oil.

Option 2: Air fry the rolls

Preheat the air fryer at 200°C/390°F for 3 minutes. While waiting, brush a layer of oil all around the spring rolls.
Put the rolls over the crisper tray of the air fryer in a single layer. Leave to cook for 8-10 minutes. Then flip over and cook for a further 5 minutes until they become golden.

Serve and reheat

Serve warm on their own or with the dipping sauce.
To reheat leftover spring rolls, put them in a preheated oven at 200°C/390°F for about 5 minutes, or in an air-fryer at 200°C/390°F for 3 minutes or so.

Make ahead

You may store uncooked spring rolls, right after they’re assembled, in the freezer for up to three months (Keep them in an air-tight bag/container).
Cook as usual without defrosting. If deep frying, raise the temperature to 190°C/375°F. If air-frying, prolong the cooking time by 3-5 minutes.

Notes

If your spring roll wrappers are of a different size, please adjust the filling volume and frying time accordingly.
Here are two vegetarian/vegan substitutes for the regular oyster sauce: vegetarian oyster flavored sauce and mushroom vegetarian stir-fry sauce. Gluten-free oyster sauce is also available.
Use neutral cooking oil that has a high smoking point, e.g. sunflower, rapeseeds, canola, peanut, soybean, vegetable oil, etc.