Chinese Spring Rolls Recipe
This Chinese Spring Rolls Recipe delivers crispy, golden-brown wrappers filled with seasoned pork, napa cabbage, carrots, and bean sprouts. With a perfectly balanced savory filling and a crunchy exterior, these homemade spring rolls are an excellent appetizer or snack.
20 Servings
Ingredients
For the Spring Rolls:
- 20 spring roll wrappers
- 1 cup shredded pork
- 1 cup shredded carrot
- 1 cup shredded napa cabbage preferably the white portion
- 2 tablespoons cooking oil
- 1 tablespoon oyster sauce
- 50 g bean sprouts
- Oil for deep frying
For the Slurry (Sealing Paste):
- 1 tablespoon all-purpose flour
- 1 tablespoon water
For the Pork Marinade:
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon light soy sauce
- 1 tablespoon Shaoxing cooking wine
- 2 teaspoons cornstarch
- 1 tablespoon sesame oil
Instructions
Marinate the Pork
- In a small bowl, combine the shredded pork with white pepper, salt, sugar, light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well to ensure even coating. Allow the pork to marinate for approximately 15 minutes while preparing the vegetables.
Cook the Pork
- Heat 2 tablespoons of cooking oil in a wok over medium heat. Add the marinated pork and stir-fry until it is no longer pink. Once fully cooked, remove the pork from the wok to prevent overcooking, as it will be deep-fried later.
Prepare the Vegetables
- Thinly shred the carrots and napa cabbage. Heat ½ tablespoon of oil in the wok and sauté the shredded carrots, napa cabbage, and bean sprouts for 2–3 minutes, or until slightly softened. Lightly season with salt and mix well. Remove from heat.
Assemble the Spring Rolls
- Arrange all prepared ingredients, including the cooked pork and sautéed vegetables, along with the spring roll wrappers.
- In a small bowl, whisk together 1 tablespoon flour and 1 tablespoon water to create a slurry for sealing the wrappers.
- Lay a spring roll wrapper flat in a diamond orientation. Place 2 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in both side corners. Roll tightly upwards and seal the edge with a small amount of slurry. Repeat this process for all spring rolls.
Fry the Spring Rolls
- Preheat oil in a deep pan or wok to 320°F (160°C).
- Gently place the spring rolls into the oil, frying them in small batches to avoid overcrowding. Fry until they turn light golden brown, then remove and drain on a paper towel.
- Increase the oil temperature to 390°F (200°C) and quickly fry the spring rolls for an additional 10 seconds to achieve an extra-crispy texture.
- Remove from oil and drain once again on a paper towel.
Serve
- Serve immediately with dipping sauces such as sweet chili sauce, soy sauce, or hoisin sauce.
Notes
To make this recipe gluten-free, substitute the following ingredients:
- Use gluten-free spring roll wrappers (available at most Asian grocery stores).
- Replace soy sauce with gluten-free tamari or coconut aminos.
- Ensure that the oyster sauce is labeled gluten-free, or use a gluten-free hoisin sauce as a substitute.
- Replace all-purpose flour in the slurry with gluten-free flour or cornstarch.
Nutrition
Serving: 1 serving | Calories: 104kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 246mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg