Go Back
In the vibrant world of Chinese cuisine, spring rolls hold a special place as a beloved appetizer or snack. Their crispy exterior envelops a savory filling, creating a delightful burst of flavors in every bite. Whether served as a starter at a festive gathering or enjoyed as a satisfying snack on a casual night, spring rolls embody the essence of Chinese culinary tradition. The joy of biting into a perfectly crispy spring roll, paired with a dipping sauce, is an experience that resonates with many food lovers around the globe.

Classic Chinese Spring Rolls

Dive into the delicious world of homemade Chinese spring rolls with this guide to crafting the perfect crispy snack. Learn about the rich history and cultural significance of these treats as you explore their savory fillings, which range from fresh vegetables to shrimp. This step-by-step recipe not only teaches you how to prepare and fry them but also highlights the joy of sharing this classic dish with loved ones. Get ready to impress with your culinary skills and enjoy every delightful bite!
Print Recipe Pin Recipe

Ingredients
  

10 spring roll wrappers

1 cup napa cabbage, finely shredded

1/2 cup carrots, julienned

1/2 cup bean sprouts

1/4 cup green onions, finely chopped

1/4 cup shiitake mushrooms, finely chopped (or any mushrooms you prefer)

1/4 cup cooked shrimp, finely chopped (optional)

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (or vegetarian alternative)

1 teaspoon sesame oil

Salt and pepper to taste

Vegetable oil for frying

Instructions
 

Prepare the Filling: In a large pan or wok, heat a splash of vegetable oil over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

    Add Vegetables: Stir in the napa cabbage, carrots, shiitake mushrooms, and green onions. Sauté for 3-4 minutes until the vegetables are tender but still crunchy.

      Incorporate Bean Sprouts and Shrimp: Add the bean sprouts and shrimp (if using) to the pan, then pour in the soy sauce, oyster sauce, sesame oil, and season with salt and pepper to taste. Cook for another 1-2 minutes while stirring, then remove the filling from heat and let cool.

        Wrap the Spring Rolls: Lay a spring roll wrapper on a clean surface, with one corner facing you (like a diamond). Place about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling tightly, then fold in the side corners. Roll it up tightly toward the top corner and seal with a bit of water on the edge. Repeat with remaining wrappers and filling.

          Fry the Spring Rolls: In a deep frying pan or skillet, heat vegetable oil (about 2 inches deep) over medium heat. Carefully add a few spring rolls at a time to avoid overcrowding. Fry until golden brown and crispy, about 4-6 minutes, flipping as necessary. Use a slotted spoon to remove and drain on paper towels.

            Serve: Serve the crispy spring rolls hot with soy sauce, sweet chili sauce, or hoisin sauce for dipping.

              Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 4