Crispy Egg Rolls aka Chinese Spring Rolls
Spring rolls are without a doubt the most loved snack at every party I’ve hosted! Crispy on the outside, juicy on the inside and perfect to munch on.
Not only are these spring rolls a huge crowd pleaser, they are incredibly easy to put together too. They are similar to egg rolls but much crispier, lighter and tastier. And once you make these homemade rolls, there’s no going back!
Chinese spring rolls, also known as “Chun Juan” are different from other Asian spring rolls. They are made with thin wheat flour wrappers and are often deep fried. The filling is quite versatile and can be made with a combination of vegetables, meat, seafood, noodles and egg.
Spring rolls at Chinese restaurants are often an oily mess. The filling is soggy, the wrapper is chewy and you may not always get what you hoped for. Homemade spring rolls on the other hand can be super delicious and easy on the pocket too!
Spring Rolls Recipe
This recipe makes basic vegetable spring rolls, which is a great base to start with. Add meat, shrimp, noodles, eggs or more veggies to add your own twist.
Ingredients
- Vegetables: Cabbage, carrots, scallions/green onions, ginger and garlic. Other veggies like mushrooms, bean sprouts, chives and onions can be used too
- Spring roll wrappers: Thin wheat flour wrappers that are usually found in the frozen section. These wrappers need to be thawed and gently seperated before rolling
- Flour glue: A paste made of flour and water to secure the roll
- Seasonings: Soy sauce, sugar, salt, black pepper and chinese 5 spice powder
- Oil: High heat oil such as sunflower oil, canola oil, avocado oil or peanut oil for deep frying
- Dipping sauce: Sweet chilli sauce or hoisin sauce
How to Make Spring Rolls
- Prep the vegetables: Thinly slice 1 lb/450g cabbage, 2 carrots and the white parts of 4 scallions/green onions. Grate 1/2 tbsp ginger and 1/2 tbsp garlic
- Prepare the filling: On medium heat, stir fry the vegetables in the following order – scallion whites, grated ginger garlic, carrots and cabbage. Add sugar, soy sauce, salt and stir fry until the veggies are tender. Add black pepper, chinese 5 spice powder and green onion tops. Mix well, switch off the flame and allow it to cool
- Make the flour glue: In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste
- Make the rolls: Gently separate the sheets and roll them up with the filling. Follow these steps
- Heat oil for deep frying: Add atleast 3 inches of oil in a wok/pan. Heat it well. Stick a wooden spoon or chopstick into the oil. When bubbles appear around the wood and float up, the oil is ready for deep frying.
- Deep fry the rolls: Gently add 3-4 rolls into the hot oil and fry until golden. Remove and set it on a wire rack or paper towels until all the rolls are fried
- Serve: Serve them hot with sweet chilli sauce or hoisin sauce
watch the full video on youtube
How to Roll Spring Rolls
- Lay a wrapper on a flat board
- Add some of the cooled filling about 2 inches below the bottom or top corner (I prefer rolling from the top, but roll in the direction that works best for you)
- Gently fold over the filling and roll once
- Tuck and overlap the sides
- Continue rolling until you are left with a triangular flap
- Apply the flour glue all over the triangular flap
- Roll until it’s completely sealed and secure
Common Questions
What goes in spring rolls?
Vegetables like cabbage, carrots, bean sprouts, mushrooms, scallions, chives and onions.
Meat like shredded chicken, ground pork or shrimp.
Rice noodles and glass noodles.
How to store spring rolls?
Spring rolls can be frozen before or after deep frying. If storing prior to deep frying, they can be placed in a ziplock bag and frozen directly. If storing deep fried rolls, they need to be completely cooled first and then stored in a ziplock bag.
How to reheat spring rolls?
Spring rolls can be reheated in an air fryer for 2-3 minutes at 200 C/400 F or by flash frying in hot oil for 2 minutes.
Pair with these for an Asian Feast!
Vegetable Spring Rolls
INGREDIENTS
- 10 Spring roll sheets
- 1 lb/450g cabbage
- 2 medium carrots
- 4 scallions/green onions
- 1/2 tbsp ginger (grated)
- 1/2 tbsp garlic (grated)
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1/2 tsp black pepper powder
- 1/2 tsp chinese 5 spice powder
- 4 cups oil (or as needed)
- 1 tbsp ap flour
- 2 tbsp water
INSTRUCTIONS
Prep the vegetables
- Thinly slice the cabbage, carrots and the white parts of scallions/green onions. Cut the green tops into 2-inch pieces. Grate 1/2 tbsp ginger and 1/2 tbsp garlic.
Prepare the filling
- On medium heat, stir fry the white part of the scallions, grated ginger & garlic for 1 minute.
- Next stir fry the carrots until they turn a bright orange.
- Add the cabbage,1/2 tsp salt and stir fry until it softens. If it releases water, stir fry until the filling is completely dry.
- Add 1 tsp sugar, 1 tbsp soy sauce and stir fry for 2 minutes. Add black pepper, chinese 5 spice powder and green onion tops. Mix well, switch off the flame and allow it to cool.
Make the flour glue
- In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste.
Make the rolls
- Add some filling 2 inches from the bottom corner (or top corner) of the wrapper. Gently fold over the filling and overlap the sides. Continue rolling until you are left with a triangular flap. Apply flour glue over the edges and roll until it's sealed.
Heat oil for deep frying
- Add atleast 3 inches of oil in a wok/pan. Heat it well.
- Stick a wooden spoon or chopstick into the oil. If bubbles appear around the wood and float up, the oil is ready for deep frying.
Deep fry the rolls
- Gently add 3-4 rolls into the hot oil and fry until golden all over.
- Remove and set it on a wire rack or paper towels until all the rolls are fried.
NOTES
- Don’t add the black pepper and Chinese 5-spice powder while the pan is extremely hot. This might cause the spices to burn and taste acrid
- Allow the filling to cool before stuffing into the wrappers. Adding hot filling will clump up the wrapper
- Be patient while rolling the spring rolls and ensure that they are sealed from all sides. If not, the rolls might open while frying or turn the filling extra oily
- Freeze extra spring rolls uncooked in the freezer. You can fry them frozen when needed
Do u have the amount of calories and carbs??????!!!
A few things:
(1) I like white pepper with spring rolls. Also, I’d like to add scrambled eggs. Would 2 be appropriate for 1x recipe?
(2) I have the large delicate rice paper wrappers that would be used for the Vietnamese rolls. Would they work for this recipe or should I find a different recipe?
(3) How to air fry? I can figure it out, but I’d’ve appreciated having the directions with the recipe.
(4) Any more interesting dipping sauce ideas? I’d like to do one thick, one thin, one sweet & sour. Suggestions?
Made these today and they were amazing. Thankyou so much for this wonderful recipe. It will be my go when the craving hits. Delish!!!
I don’t understand what could have gone wrong…..
I prepared all of the vegetables and then put the rest of the ingredients in small prep bowls…. I cooked down the cabbage ,carrots, and onions…. had my wife read the instructions as I was adding everything else…..
It turned out terribly bad like burnt spices,, Had to ditch the whole thing…. Today,
Re-reading this recipe to or 3 times trying to figure out what went wrong…
In your directions on #4 It says stir in sugar soy sauce etc. and stir fry for 2 minutes. Add Black pepper,Chinese 5 spies and green onions and let cool…. My wife said I turn off the fire …. If so, my Heavy bottom Pan was so hot that it burned the spices….
This is by no means to criticize your recipe, but to warn others to be careful….. I might try again but be more cautious….
I’m so sad to heat that it didn’t work out for you. Like you said, the pan was probably too hot and caused the spices to burn. The main reason I added black pepper and chinese 5 spice powder at the end is so they retain their aroma and don’t burn. I hope it works out well if you decide to give it another go!
This looks delicious! What kind of meat is it that is usually added to this roll?
Glad you liked it! You can add shredded chicken, ground pork or shrimp.
Haven’t tried yet, but can I add meat?
Yes, you can add shredded chicken, ground pork or shrimp.