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Crispy golden-brown Chinese spring rolls arranged on a plate with dipping sauce and fresh herbs
Alyssa

Chinese Spring Rolls

A delicious and crispy Chinese spring rolls recipe that can be deep-fried or air-fried.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 15 large rolls
Course: Appetizer
Cuisine: Asian
Calories: 153
Ingredients Method Notes

Ingredients
  

  • 15 large flour-based spring roll wrappers (25×25cm / 10×10 inches)
  • 200 g minced pork (or chicken/beef)
  • 120 g shrimp shelled and cubed
  • 120 g carrot grated
  • 130 g bean sprouts
  • 100 g Chinese chives cut into sections or finely shredded cabbage
  • 6 shiitake mushrooms thinly sliced
  • 2 stalks scallions finely chopped
  • 100 g dried mung bean vermicelli rehydrated and cut into sections
  • 2 eggs
  • 2 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground white or black pepper
  • Cooking oil for deep frying or air-frying
  • 2 tablespoon white rice vinegar (or fresh lemon/lime juice)
  • 1 teaspoon light soy sauce
  • 1 pinch sugar
  • 1 clove garlic minced

Method
 

  1. Defrost the spring roll wrappers in the fridge the night before.
  2. Mix all filling ingredients in a bowl, leaving one egg yolk for brushing.
  3. Separate wrappers and cover with a damp cloth.
  4. Place a wrapper on a flat surface and add filling, then roll tightly.
  5. Seal the triangle end with egg yolk.
  6. Heat oil to 180°C/350°F and fry rolls until golden.
  7. Alternatively, brush with oil and air fry at 200°C/390°F for 8-10 minutes.
  8. Serve warm with dipping sauce.
  9. Store uncooked rolls in freezer in an airtight container.
  10. Reheat cooked rolls in oven or air fryer.

Notes

These spring rolls are best served fresh and can be stored uncooked for future frying.