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Chinese Spring Rolls
More recipes: Chinese Recipes · All Asian Recipes
45 Mintotal
4-6servings
–kcal
Chinese
CuisineChinese Spring Rolls
Laura Chen
4-6
30 Minuten
15 Minuten
Chinese
China
Chinese spring rolls are a classic snack, sold at Asian street food stalls and served in upscale restaurants alike. They have a crisp wrapper and a juicy filling, often a mix of vegetables, meat or seafood. Families in China first made them for the Spring Festival, where the rolls stand for wealth and good luck in the coming year. Spring rolls have since spread around the world, and many regions have their own version.
This recipe sticks to the traditional method, with a filling of pork, shrimp and mixed vegetables. You deep-fry the rolls to get their crisp texture. Serve them as an appetizer, as a side with a larger meal or as finger food at a party.
This recipe sticks to the traditional method, with a filling of pork, shrimp and mixed vegetables. You deep-fry the rolls to get their crisp texture. Serve them as an appetizer, as a side with a larger meal or as finger food at a party.
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 fresh ginger (about 2 cm), finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 12-15 spring roll wrappers
- Vegetable oil, for deep-frying
- Optional: sweet chili sauce, for serving
Instructions
Make the filling:
- In a large skillet, brown the ground pork over medium heat until almost cooked. 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 soften.
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.
Roll the spring rolls:
- Lay a wrapper on a clean work surface with one corner pointing toward you. Place about 2 tablespoons of filling just below the center.
Fold the bottom corner over the filling, fold in the sides and roll the spring roll up tightly. Seal the end with a little water.
Fry the spring rolls:
- Heat the vegetable oil to 180°C (350°F) in a deep pot or deep fryer. Fry the spring rolls in batches for about 2-3 minutes per side, until golden and crisp.
Drain them on paper towels.
Serve:
- Serve the spring rolls warm with sweet chili sauce or a dipping sauce of your choice.
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More recipes: Chinese Recipes · All Asian Recipes