Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried
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5
134 reviews
Excellent
Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried
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These Chinese spring rolls feature a filling of minced pork, shrimp, vegetables like carrot, bean sprouts, and mushrooms, enriched with seasonings, and wrapped in flour-based spring roll wrappers. The carefully rolled parcels can be cooked by deep-frying or air-frying to achieve a crisp exterior. An optional dipping sauce blends rice vinegar, soy sauce, garlic, sugar, and fresh chili for balance. The recipe provides ingredient proportions and instructions for filling preparation, assembly, and cooking techniques.
Description
Prepared wrappers are softened and handled carefully to prevent drying and tearing. The filling combines minced pork, shelled shrimp, grated carrot, bean sprouts, Chinese chives, shiitake mushrooms, scallions, vermicelli noodles, and eggs bound with oyster sauce, sesame oil, and seasonings. The mixture is combined thoroughly before rolling.
The filling is layered on the wrapper corner, then tightly rolled while folding ends to seal, minimizing air pockets for frying. Depending on oil choice and size, frying times vary. Air frying is offered as a lower-oil alternative, while a dipping sauce of vinegar, soy sauce, garlic, and chili adds a tangy complement.
Adjustments to wrapper size and fillings are advised according to availability and preference to maintain even cooking and optimal texture.
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Ingredients
For the wrappers
- 15 large spring roll wrapper 25×25cm (10×10 inches), see note 1, flour-based
For the filling
- 200 g minced pork 7oz, or chicken/beef
- 120 g Shrimp 4oz, shelled and cubed
- 120 g carrot about 2 cups, grated
- 130 g bean sprout about 2 cups
- 100 g Chinese chives about 2 cups, cut into sections or finely shredded cabbage
- 6 shiitake mushrooms thinly sliced (rehydrate beforehand if using dried ones)
- 2 talks scallions finely chopped
- 100 g dried mung bean vermicelli about 2 cups after soaking, rehydrated and cut into sections
- 2 egg
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 pepper or black pepper
For frying
- cooking oil see note 3, for deep frying or air-frying
For the dipping sauce (optional)
- 2 tablespoon white rice vinegar or fresh lemon/lime juice
- 1 teaspoon soy sauce light
- 1 pinch sugar
- 1 clove garlic minced
- Chili pepper to taste, fresh, finely chopped
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
- Adjust filling volume and frying time to match spring roll wrapper size if using different sizes from 25×25 cm.
- Vegetarian oyster sauce substitutes include vegetarian oyster-flavored sauce or mushroom stir-fry sauce; gluten-free oyster sauce is also an option.
- Use neutral cooking oils with high smoke points like sunflower, canola, peanut, or soybean oil for frying.
Nutrition Information
Show Details
Serving
1large roll
Calories
153kcal
(8%)
Nutrition Facts
Serving: 15large
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1large roll | |
| Calories | 153kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
134 reviews
Excellent
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