VNiceFood

Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried

Chinese Spring Rolls (春卷), Deep-Fried or Air-Fried
Prep
30 min
Cook
15 min
Total
45 min
Serves
15
Calories
153 kcal

Ingredients

  • 15 largeflour-based spring roll wrappers ((25×25cm / 10×10 inches))
  • 200 gminced pork ((or chicken/beef))
  • 120 gshrimp (shelled and cubed)
  • 120 gcarrot (grated)
  • 130 gbean sprouts
  • 100 gChinese chives (cut into sections or finely shredded cabbage)
  • 6shiitake mushrooms (thinly sliced)
  • 2 stalksscallions (finely chopped)
  • 100 gdried mung bean vermicelli (rehydrated and cut into sections)
  • 2eggs
  • 2 tablespoonoyster sauce
  • 1 teaspoonsesame oil
  • ½ teaspoonsalt
  • ½ teaspoonsugar
  • ¼ teaspoonground white or black pepper
  • —Cooking oil (for deep frying or air-frying)
  • 2 tablespoonwhite rice vinegar ((or fresh lemon/lime juice))
  • 1 teaspoonlight soy sauce
  • 1 pinchsugar
  • 1 clovegarlic (minced)

Instructions

  1. 1

    Defrost the spring roll wrappers in the fridge the night before.

  2. 2

    Mix all filling ingredients in a bowl, leaving one egg yolk for brushing.

  3. 3

    Separate wrappers and cover with a damp cloth.

  4. 4

    Place a wrapper on a flat surface and add filling, then roll tightly.

  5. 5

    Seal the triangle end with egg yolk.

  6. 6

    Heat oil to 180°C/350°F and fry rolls until golden.

  7. 7

    Alternatively, brush with oil and air fry at 200°C/390°F for 8-10 minutes.

  8. 8

    Serve warm with dipping sauce.

  9. 9

    Store uncooked rolls in freezer in an airtight container.

  10. 10

    Reheat cooked rolls in oven or air fryer.