With Chinese New Year just around the corner, its time to get the amazing recipes out and to share some. Chinese Spring Rolls is a dish an old friend showed me 25 years ago. Some thing in this world have changed but the delicious flavour and textures of these rolls has always stayed perfect. The comparison between the crispy wrapper on the outside and the moist filling always ticks the boxes. Serve with a lovely dip for a perfect appetiser, canape , starter and side dish.
For Chinese Spring Rolls, I use a mixture of chicken mince and pork mince but beef is a good substitute. I like to make these in bulk in advance and freeze them. Just wrap in greaseproof paper and in an air tight container and they are perfect for up to 3 months. They can be cooked direct from the freezer at 190C/375F or add about 5 minutes to air frying. This way I always have snack ready at a moments notice.
To prepare the best spring rolls, there are tow things to remember. Cook in oil that is at the correct temperature so you have a crispy wrapper and cooked filling. Also make sure the filling is not too wet. It should be moist but not dripping.
Chinese Spring Rolls
A beautiful spring roll full of flavours and textures that you will make time and time again. They are so hard to beat and actually so easy to make.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 14 Spring Rolls
Calories: 126kcal
Ingredients
- 100 g pork mince
- 100 g chicken mince
- 125 g shrimp cleaned/diced
- 2 large scallions spring onions/ finely sliced
- 2 large carrots finely grated
- 120 g bean sprouts
- 100 g cabbage finely shredded
- 2 large eggs free range
- 4 large shitake mushrooms
- 100 g mung bean noodles
- 2 tbsp oyster sauce
- 1 tsp toasted sesame oil
- ½ tsp white sugar
- ½ tsp salt
- ¼ tsp ground white pepper
- 14 large spring roll wrappers
Instructions
- Add boiling water to a bowl and add the mung noodles to rehydrate. Once they have soften, they are ready. Drain and include in the following instructions.100 g mung bean noodles
- In a large mixing bowl, add all of the ingredients except for one of the eggs and obviously the wrappers, and mix thoroughly using a stiff spatula or best of all your hands (clean). Just lift the ingredients with your fingers and toss gently.
- Crack the second egg into a small dish and beat, this will be used to seal the wrappers.2 large eggs
- Place a damp cloth over the unused wrappers to prevent drying out and work on one at a time. Place one wrapper with one corner pointing at you, on a clean dry surface and add about 3 tablespoon of filling onto the wrapper in the half near you. I use the compass as a reference so the point nearest me is south, the corner away from me north and east/west accordingly.14 large spring roll wrappers
- Roll the corner point near you (South) over the filling and then roll until you reach the point between the left and right hand corners (West and East) keeping it tight without squashing the filling out.
- Fold over West and East to the middle and then continue rolling toward the furthest corner north.
- That one done. Just repeat until all of the filling has been used and the spring rolls are ready to be cooked.
Air Fry
- Turn on the air fryer to 200C/400F to warm up. Normally 3-4 minutes.
- Brush a light coating of oil over the spring roll.
- Lay the springs roll into the fryer in a single layer and close to cook. Cook for 8 – 10 minutes and the turnover for another 4 – 5 minutes or until golden brown.
- Repeat with the rest while keeping the batches warm in a low oven.
Deep Fry
- Turn on your fryer or add enough oil to a pan over and heat up to 180C/350F.
- Once hot carefully add the spring rolls in one at a time to avoid cooling the oil and over filling the pan. Fry in batches is best.
- Turn the spring rolls over a couple of times. This makes sure they cook throughout evenly.
- Once golden brown remove using a slotted spoon and place on kitchen paper to drain excess oil.
- Repeat until all of the spring rolls are cooked and serve.
Nutrition
Calories: 126kcal | Carbohydrates: 14g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1804IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg
23 comments
The combination of pork and chicken sets the base and the vegetables and mushrooms are the perfect finishing touch. Love these and never buy them since.
The process of rolling them was therapeutic, and the instructions were easy to follow thank goodness. They were delicious.
These spring rolls tasted just like the ones you get at a my local Chinese restaurant but far tastier and cheaper.
I make these with my children and we use anythng we have in the fridge. So versatile. I brought an air fryer because of thi recipe!
Making these spring rolls turned into a family cooking night! We all took turns rolling them, and it was surprisingly easy thanks to the clear instructions. The filling was delicious, especially with the combination of shrimp and chicken mince.
I loved that these can be air-fried for a lighter option. They turned out perfectly.
I opted for the air fryer method, and the rolls came out perfectly crisp without the extra oiliness. Highly recommend these.
I especially loved how crisp and flaky the wrappers turned out after frying. So much better than a takeaway.
An easy recipe to follow and the result is brilliant.
I made them with mince turkey anda little canberry jelly and OMG amazing.
The seasoning was perfectly balanced – just the right amount of white pepper and sesame oil to elevate the dish without being too much.
The wrapper crisped up beautifully, and the filling stayed juicy and flavourful. The prep work took a bit of time, especially shredding the cabbage and grating the carrots, but it was worth it.
The filling is so versatile – I can see myself experimenting with different vegetables or even making a vegetarian version.
Frying them was straightforward, and the kitchen smelled amazing. I’ll be making these again for Lunar New Year celebrations.
We tried both air frying and deep frying – both methods worked brilliantly. They disappeared quickly, so next time, I’ll double the recipe.
The toasted sesame oil and oyster sauce bring everything together, and the mung bean noodles soak up the juices from the filling beautifully. So tasty and crispy.
The deep-fried batch turned out golden and crispy, just as promised. A 5-star recipe.
The cabbage and carrots added a nice crunch, while the shitake mushrooms gave it an earthy undertone. The step-by-step instructions made the rolling process straightforward.
The mixture of meats, seafood, and vegetables is incredibly balanced, ensuring every bite is packed with flavour and texture. Good recipe.
The combination of pork, chicken, and shrimp in the filling creates a rich, meaty flavour profile that’s perfectly complemented by the crunch of fresh vegetables like bean sprouts and cabbage.
The combination of shitake mushrooms and mung bean noodles adds an umami depth and satisfying texture.
The seasoning is spot on – the toasted sesame oil and oyster sauce give it that authentic Chinese restaurant taste. Nice one.
I paired them with a sweet chilli dipping sauce, and it was a match made in heaven.
Comments are closed.