Go Back
The allure of homemade spring rolls lies not just in their crispy texture and savory filling but also in the rich tradition they represent within Chinese cuisine. These delectable bites, golden and crunchy, serve as a versatile dish that can be enjoyed in various contexts—whether as an appetizer at a festive gathering, a satisfying snack during a casual meal, or even as the centerpiece of a main course.

Classic Chinese Spring Rolls

Explore the joy of making homemade Classic Chinese Spring Rolls with our step-by-step guide. These crispy delights, filled with fresh vegetables like cabbage, carrots, and bean sprouts, not only offer a satisfying crunch but also embrace a rich culinary tradition. Perfect for appetizers, snacks, or main dishes, learn about their fascinating history, nutritional benefits, and tips for wrapping and frying them to golden perfection. Enjoy the fun of cooking and sharing these delicious treats with family and friends.
Print Recipe Pin Recipe

Ingredients
  

20 spring roll wrappers

2 cups shredded cabbage

1 cup grated carrots

1 cup bean sprouts

1/2 cup chopped green onions

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

Salt and pepper to taste

Vegetable oil (for frying)

Instructions
 

Prepare the Filling: In a large bowl, combine the shredded cabbage, grated carrots, bean sprouts, and chopped green onions. Add minced garlic and ginger. Drizzle in the soy sauce, oyster sauce (if using), sesame oil, and season with salt and pepper. Mix well until all ingredients are evenly coated.

    Wrap the Spring Rolls: Lay one spring roll wrapper on a clean surface, with one corner pointing toward you. Place about 2 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold in the sides, and roll up tightly to enclose the filling. Seal the edge with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.

      Heat the Oil: In a deep skillet or wok, heat about 2 inches of vegetable oil over medium heat. You can check the temperature by dropping a small piece of wrapper into the oil; if it bubbles, it's ready.

        Fry the Spring Rolls: Carefully place a few spring rolls (don’t overcrowd the pan) into the hot oil and fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even browning. Remove with a slotted spoon and drain on paper towels.

          Serve: Once all the spring rolls are fried, arrange them on a serving platter with a side of sweet and sour sauce or soy sauce for dipping, and enjoy!

            Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4-6 servings