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5.0 from 6 votes

Spring Rolls

Spring rolls are traditional Southeast Asian appetizers that can be served non-fried or fried. The fried version is also known as egg rolls in the US.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 20 spring rolls
Course: Appetizer
Cuisine: Asian , Chinese

Ingredients

For the meat marinade
  • 8 oz. ground chicken or pork
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing cooking wine
  • ½ teaspoon cornstarch
  • a pinch of salt
  • A pinch of white pepper
For the filling
  • 2 tablespoons oil
  • 1 clove garlic , crushed
  • 10 Shiitake mushrooms , soaked until softened and thinly sliced
  • 2 medium carrots , thinly cut
  • 1 cup bamboo shoots , thinly cut
  • 1 small Napa cabbage , finely shredded
  • 1 tablespoon Shaoxing rice cooking wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon sugar
  • 2 tablespoons cornstarch , dissolved in 2 tablespoons cold water
For the wrapping
  • 20 (8” square) spring roll wrappers
  • 1 tablespoon cornstarch , dissolved in 1 tablespoon water
  • vegetable oil (for frying)
For the dipping sauce
  • 2 teaspoons sugar , diluted in 2 teaspoons hot water
  • 1 tablespoon soy sauce

Instructions

    Cup of Yum
  1. Mix the chicken or pork with the marinade ingredients and set aside for about 30 minutes.
  2. Sauté the chicken (or pork) over high heat in 2 tablespoons of oil, and add the garlic, shiitake mushrooms and carrots. Stir fry for about a minute, and add the bamboo shoots, napa cabbage, and Shaoxing rice cooking wine. Continue stir frying for a minute. Lower the heat.
  3. Stir in the sesame oil, soy sauce, salt, white pepper, and sugar.
  4. Simmer for 3 to 5 minutes and stir in the diluted cornstarch to thicken the filling.
  5. Let filling cool for a few minutes in the wok or pan, then place into the refrigerator to cool further, at least 30 minutes, which will help firm up the filling and facilitate the wrapping.
  6. Place a wrapper on the countertop so that one of the corners is facing toward you. Use about two tablespoons of the mixture per spring roll, and place the filling about 2 inches (5cm) from the corner that is closest to you.
  7. Roll it over once, and fold over both sides toward the center. Continue rolling it into a cylinder shape. With your finger, brush some of the cornstarch water onto the corner of the wrapper that is farthest from you in order to seal it.
  8. Repeat to make about 20 spring rolls and place each of them on a tray.
  9. Fill a small pot with vegetable oil. Heat the oil over medium heat until it reaches 350F/180C. Gently add the spring rolls one at a time, frying in small batches of 3-4 until golden brown, then transfer them to a plate lined with paper towel.
  10. Dilute sugar in hot water, then add soy sauce.
  11. Serve the spring rolls right away with the dipping sauce.