Chinese Spring Rolls

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5 from 3 votes

These Chinese Spring Rolls are crispy and delicious and make the perfect snack or appetiser.

Prep Time30

Cook Time20

Chiling time30

Course: Appetizer

Cuisine: Chinese

Servings: spring rolls

Calories: 140kcal

Author: Marianne Rogerson

Ingredients

For the filling

2 tablespoon vegetable oil
500 g pork mince aka ground pork
2 cloves garlic finely chopped or minced
2 carrots grated
2 cups shredded napa cabbage
2 tbsp oyster sauce
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon sugar
1 teaspoon cornflour (cornstarch) mixed with 2 teaspoon water

For the spring rolls

20 spring roll wrappers
2 teaspoon cornflour mixed with 2 tablespoon water
vegetable oil for frying

Instructions

To make the filling

Heat the oil over a high heat in a wok or large frying pan.
Add the pork and brown until it all turns white.
Add the garlic, carrot and cabbage. Stir and cook for a couple of minutes until the cabbage has wilted.
Stir in the oyster sauce, soy sauce, salt, pepper, sugar and cornflour mixed with water.
Continue to cook over a high heat, stirring continuously until the liquid is all gone.
Transfer the filling to a large plate and allow to cool for 5 minutes. Then place the plate in the fridge to cool completely, stirring occasionally. It will take around 30 minutes to cool.
Meanwhile, make sure you have removed the spring roll wrappers from the freezer so they are ready to use. Remove them from their packaging and store under a damp tea towel to prevent them from drying out.

To make the spring rolls

Once the filling is chilled, you can start to roll the spring rolls. You can see step-by-step photos in the article above.
Place a spring roll wrapper on the counter in front of you, smooth side down, with the corner facing you.
Place 1.5 dessertspoons of filling around 2 inches from the bottom of the wrapper, in a sausage shape.
Fold the corner up and over the filling then roll it over 1-2 times until you reach half way up the wrapper.
Fold in the two sides over the filling.
Continue rolling it up into a cigar shape.
Once you get to the end, use your finger to wet the top corner with the cornflour mixture and then finish rolling it up to seal.
Set aside while you roll the remainder of the spring rolls.

To fry the spring rolls

Heat 2 inches of oil in a wok or saucepan. Test to see if it is ready by placing the handle of a wooden spoon into the oil. Bubbles will form around the handle when it is ready.
Fry the spring rolls 4 or 5 at a time. Don't crowd the pan. Turn them over frequently to encourage even browning.
Once they are golden brown, remove from the wok. Place on some kitchen paper to soak up any excess oil. Then move to a cooling rack until ready to serve.

Notes

Tips for success:

- Make sure there is no liquid in the filling, as this can lead to soggy spring rolls.

- Chill the filling before wrapping them.

- Ensure the smooth side is facing down as you roll them (so it will end up on the outside once they are rolled).

- Ensure when you roll the spring rolls that they are tight but not overstuffed.

- Keep the wrappers under a clean damp tea towel while they are waiting to be rolled.

- Turn the spring rolls frequently when frying to ensure even browning.

To freeze:

For best results, freeze them before you cook them. Lay out the spring rolls on a tray and freeze. Then transfer to a freezer bag or airtight container. They will keep in the freezer for up to 3 months.

To cook, no need to defrost. They can be cooked from frozen.

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