Chinese crispy spring rolls recipe

Chinese Crispy Spring Rolls recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chinese crispy spring rolls recipe is a delightful blend of flavors and textures that will leave you craving for more. Filled with a savory mixture of vegetables, meat, and seasonings, these spring rolls are deep-fried to perfection, resulting in a satisfyingly crunchy exterior. The combination of fresh ingredients and traditional Chinese spices creates a delicious balance of sweet and savory flavors. Serve them as an appetizer or a light meal, and watch them disappear within seconds.

Keywords: Chinese cuisine, crispy, spring rolls, recipe, appetizer.

Chinese crispy spring rolls recipe details

Chinese crispy spring rolls recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

225 g	fresh bean sprouts
115 g	leeks or spring onions
115 g	carrots
115 g	bamboo shoots, sliced
115 g	white mushrooms
60 ml	vegetable oil
1 tsp	salt
1 tsp	brown sugar, light
1 tbsp	soy sauce, light
1 tbsp	Chinese rice wine or dry sherry
20 slice(s)	frozen spring roll skins, thawed
1 tbsp	cornflour paste

Instructions

Cut all the vegetables into thin shreds, roughly the same size and shape as the bean sprouts.

Heat the oil in a wok and stir-fry the vegetables for about 1 minute.

Add the salt, sugar, soy sauce and rice wine or sherry and continue stirring for 1 ½ – 2 minutes. Remove and drain the excess liquid, then leave to cool.

To make the spring rolls, cut each spring roll skin in half diagonally, then place about 1 tbsp of the vegetable mixture one third of the way down on the skin, with the triangle pointing away from you. Lift the lower flap over the filling and roll it up once. Fold in both ends and roll once more, then brush the upper edge with a little cornflour paste, and roll into a neat pack. Lightly dust a tray with flour and place the spring rolls on the tray with the flap side down.

To cook, heat the oil in a wok until hot, then reduce the heat to low. Deep-fry the spring rolls in batches (about 8-10 at a time) for 2-3 minutes or until golden and crisp, then remove and drain.

Serve the spring rolls hot with soy sauce. Tip: to make cornflour paste, mix 4 parts dry corn flour with about 5 parts cold water until smooth.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a