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Chinese Spring Rolls (春卷) – Fried Filled Pastry Rolls
Chinese spring rolls are a classic snack, sold at street stalls across Asia and served in upscale restaurants too.
Chinese Spring Rolls (春卷) – Fried Filled Pastry Rolls
Laura Chen
4-6
30 minutes
15 minutes
Chinese
Snack
Chinese spring rolls are a classic snack, sold at street stalls across Asia and served in upscale restaurants too. They are known for their crisp wrapper and juicy filling of vegetables, meat or seafood. Originally made for the Spring Festival, the rolls stand for wealth and good fortune in the coming year in China. They have spread worldwide, and every region has developed its own version.This recipe follows the traditional method, with a filling of pork, shrimp and mixed vegetables. The rolls are deep-fried for their crisp texture and work well as an appetizer or a side dish. They also make good finger food for parties.
Ingredients
- 200 g ground pork
- 100 g shrimp, chopped
- 1 carrot, cut into fine julienne
- 100 g white cabbage, finely chopped
- 50 g bamboo shoots, finely chopped
- 3 scallions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 piece of ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- 12-15 spring roll wrappers
- Vegetable oil for deep-frying
- Optional: sweet chili sauce for serving
Instructions
Prepare the filling:
- Cook the ground pork in a large pan over medium heat until almost done. Add the shrimp and keep cooking until everything is cooked through.Add the carrot, cabbage, bamboo shoots, scallions, garlic and ginger and stir-fry over high heat for another 5 minutes, until the vegetables are soft.Stir in the soy sauce and sesame oil and season with salt and pepper. Take the filling off the heat and let it cool completely.
Shape the spring rolls:
- Place a wrapper on a clean work surface with one corner pointing toward you. Put about 2 tbsp of the filling in the lower middle of the wrapper.Fold the bottom corner over the filling, fold in the sides and roll the spring roll up tightly. Seal the end of the wrapper with a little water.
Fry the spring rolls:
- Heat vegetable oil to 180°C (356°F) in a deep pot or deep fryer. Fry the spring rolls in batches until golden brown and crisp, about 2-3 minutes per side.Drain on paper towels to remove excess oil.
Serve:
- Serve the spring rolls warm with sweet chili sauce or a dipping sauce of your choice.
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