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Chinese Spring Rolls Recipe
Laura

Chinese Spring Rolls Recipe

Crispy Chinese spring rolls filled with savory pork, shrimp, vegetables, shiitake mushrooms, and mung bean vermicelli.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 15 large rolls
Course: Dinner
Cuisine: Chinese
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 15 Wheat spring roll wrappers Large, thawed
  • 200 g Minced pork
  • 120 g Shrimp Peeled and cut small
  • 120 g Carrot Grated or julienned
  • 130 g Bean sprouts
  • 100 g Chinese chives Or shredded cabbage
  • 6 Shiitake mushrooms Thinly sliced
  • 2 Scallions Finely chopped
  • 100 g Dried mung bean vermicelli Soaked and cut short
  • 2 Eggs Reserve one yolk for sealing
  • 2 tablespoons Oyster sauce
  • 1 teaspoon Sesame oil
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Sugar
  • 0.25 teaspoon Ground pepper White or black
  • 4 cups Neutral frying oil Approximate amount; use enough for frying

Equipment

  • Large mixing bowl
  • Cutting board and knife
  • Small bowl
  • Deep wok or heavy saucepan
  • Kitchen thermometer
  • Wire rack or paper-lined tray

Method
 

  1. Thaw the wrappers: Defrost the sealed package in the refrigerator overnight. Keep opened wrappers covered with a damp cloth.
  2. Mix the filling: Combine pork, shrimp, vegetables, mushrooms, scallions, vermicelli, one whole egg, oyster sauce, sesame oil, salt, sugar, and pepper until evenly mixed.
  3. Fill and roll: Place about three tablespoons of filling near the bottom corner of a wrapper. Fold, tuck in the sides, roll tightly, and seal the final edge with egg yolk.
  4. Heat the oil: Bring neutral oil to 180°C. Fry in small batches without overcrowding.
  5. Fry: Cook for 3 to 4 minutes, turning occasionally, until deeply golden and crisp. Drain before serving.
  6. Serve: Enjoy warm with rice vinegar, soy sauce, garlic, chili, and sugar dipping sauce.

Notes

  • Keep the filling as dry as possible to prevent wrapper splitting.
  • Freeze uncooked rolls immediately after assembly for up to three months.
  • Fry frozen rolls without thawing at approximately 190°C.
  • Vegetarian oyster sauce can replace regular oyster sauce.