Spring Rolls (Chūn Juǎn)

  • Total time - 45 minutes
  • Preparation - 30 minutes
  • Cooking time - 15 minutes
  • Servings: 4
  • Country: China
Golden, crispy spring rolls on a plate, served with sweet chili sauce.

Making homemade spring rolls is surprisingly simple, and the result is much more delicious than anything you can buy. The key is to make sure the filling is dry enough before wrapping to ensure the rolls are truly crispy. Enjoy this popular dish as an appetizer or a light snack.

Ingredients

For the Filling

  • 2 cups shredded cabbage (or green cabbage)
  • 1 piece carrots, julienned
  • 0.5 cup wood ear mushrooms (black fungus), soaked and sliced
  • 40 g cellophane noodles, soaked and cut into smaller pieces
  • 150 g ground pork or shrimp (optional)
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine
  • 1 teaspoon sesame oil
  • white pepper

For the Rolls and Frying

  • 1 package square spring roll wrappers
  • oil for deep-frying

For Serving

  • sweet chili sauce or other dipping sauce

Instructions

Step 1: Prepare the filling

In a wok, heat a little oil and stir-fry the ground pork or shrimp, if using. Add the shredded cabbage, carrots, mushrooms, and cellophane noodles. Stir-fry until the vegetables are slightly softened but still have a crunch.

Step 2: Season and cool the filling

Season the mixture with soy sauce, rice wine, sesame oil, and white pepper. Continue to stir-fry for another minute until the flavors are well combined. Let the filling cool completely before wrapping to prevent the wrappers from getting soggy.

Step 3: Wrap the spring rolls

Place one wrapper on a clean surface with one corner pointing towards you (like a diamond). Place a small spoonful of the cooled filling near the bottom corner. Fold the bottom corner over the filling. Fold in the two side corners, creating an envelope shape. Tightly roll the spring roll away from you, sealing the top corner with a dab of water.

Step 4: Deep-fry

In a wok or deep pot, heat a generous amount of oil to about 180°C (350°F). Carefully place the spring rolls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Step 5: Serve

Remove the spring rolls from the oil and drain on a wire rack or paper towels. Serve immediately with sweet chili sauce or a dipping sauce of your choice.