Chinese spring rolls are crispy, tasty treats filled with fresh veggies and sometimes meat. They’re perfect for dipping in soy sauce or sweet chili sauce!
When I make them, I like to have a big batch ready for munching with friends. They disappear fast—especially when we have a dipping contest! 😂
Ingredients & Substitutions
Spring Roll Wrappers: These are essential for holding everything together. If you can’t find them, try using rice paper wrappers or even thin crepes, but the texture will be different.
Cabbage: I love using green cabbage for its crunch. Napa cabbage is a nice alternative if you want something a bit sweeter and tender. You can also try kale for a unique flavor!
Mushrooms: Shiitake mushrooms add a wonderful taste, but you can swap them for button mushrooms or even omit them for a vegetarian option. Just make sure to chop them finely so they blend well with the other ingredients.
Protein: I often use shrimp, but cooked chicken or tofu works just as well. If you’re vegetarian, just skip the protein entirely, and pile on the veggies.
Oyster Sauce: If you’re looking for a vegetarian substitute, try mushroom sauce or soy sauce mixed with a bit of sugar. It won’t taste the same but will still add flavor!
How Do You Ensure Your Spring Rolls Are Perfectly Rolled?
Rolling spring rolls might seem tricky at first, but it’s all about technique. Start by placing the wrapper in a diamond shape. It’s key to keep the filling compact. Here’s how to roll them well:
- Use roughly 2 tablespoons of filling for each roll to avoid overstuffing.
- Fold the corner closest to you over the filling. Tuck it tightly.
- Fold the sides inward and keep rolling toward the top corner, pressing gently as you go.
- Seal the edge with water—this keeps everything intact during frying.
Practice makes perfect, so don’t stress if they aren’t perfect at first. Just enjoy the process!
How to Make Delicious Chinese Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 spring roll wrappers
- 2 cups finely shredded cabbage
- 1 cup grated carrot
- 1 cup bean sprouts
- ½ cup finely chopped shiitake mushrooms (or any mushrooms you like)
- ½ cup finely chopped cooked shrimp or cooked ground pork (optional)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 2 tablespoons vegetable oil for sautéing
- Oil for deep frying
For the Dipping Sauce:
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon chili flakes or fresh chopped chili
- 1 teaspoon minced garlic
- 1 tablespoon chopped green onions
- 1 teaspoon sesame oil
How Much Time Will You Need?
This recipe will take about 30 minutes from start to finish. You’ll spend about 15 minutes preparing the filling and rolling the spring rolls, and another 10-15 minutes frying them until they’re golden brown and crispy. Plus, a few minutes to whip up the dipping sauce. It’s a fun and tasty project!
Step-by-Step Instructions:
1. Sauté the Filling:
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, toss in the shredded cabbage, grated carrot, bean sprouts, and chopped mushrooms. Stir-fry these vegetables for 3-4 minutes until they are tender but still have a nice crunch.
2. Add Protein and Seasoning:
If you’re using shrimp or ground pork, add it to the skillet now and mix everything well. Next, pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Stir again for another 1-2 minutes to let all the flavors combine. Once done, remove the skillet from the heat and stir in the chopped green onions. Let the filling cool down a bit.
3. Roll the Spring Rolls:
Now it’s time to roll! Place a spring roll wrapper on a flat surface with one corner pointing toward you, creating a diamond shape. Put about 2 tablespoons of the cooled filling near the corner closest to you. Fold this corner over the filling tightly, then fold in the sides. Continue rolling up until the spring roll is fully sealed. Moisten the final corner with a little water to help it stick. Repeat this process with the remaining wrappers and filling.
4. Fry the Rolls:
Heat oil in a deep fryer or deep skillet to 350°F (175°C). Carefully add the spring rolls in batches, being sure not to overcrowd the pan. Fry them for about 3-5 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them and let them drain on paper towels.
5. Prepare the Dipping Sauce:
In a small bowl, mix together the soy sauce, rice vinegar, sugar, chili flakes, minced garlic, chopped green onions, and sesame oil until the sugar dissolves. This will be the perfect accompaniment to your crispy spring rolls!
6. Serve and Enjoy:
Serve the spring rolls hot with the dipping sauce on the side. Enjoy your crispy, flavorful Chinese spring rolls with friends and family!
Can I Use Frozen Spring Roll Wrappers?
Absolutely! Just make sure to thaw them in the fridge overnight or at room temperature before using. Handle them gently to prevent tearing.
What Can I Substitute for the Oyster Sauce?
If you’re looking for a vegetarian option, try using mushroom sauce or a mix of soy sauce and a bit of sugar. It won’t have the exact flavor but will still add a delicious umami touch!
How Do I Store Leftover Spring Rolls?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. To reheat, pop them in a hot oven for a few minutes until crisp again instead of using the microwave to maintain their texture.
Can I Bake the Spring Rolls Instead of Frying?
Yes! For a healthier option, brush the rolls with a little oil and bake them at 400°F (200°C) for about 20-25 minutes, turning halfway through, until golden and crispy.
