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Chinese Spring Rolls (春卷) - Deep Fried Spring Rolls Recipe, Air-Fried Option
Jessica

Chinese Spring Rolls (春卷)

Crispy homemade Chinese spring rolls with savory pork and vegetable filling. Deep-fried or air-fried options for perfect golden results every time.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 15 large rolls
Course: Lunch
Cuisine: Chinese
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • 15 sheets spring roll wrappers 10×10 inches, thawed
  • 200 g minced pork or ground chicken
  • 120 g shrimp peeled and diced
  • 120 g carrot grated or julienned
  • 130 g bean sprouts drained well
  • 100 g Chinese chives or shredded cabbage
  • 6 shiitake mushrooms thinly sliced
  • 2 scallions finely chopped
  • 100 g mung bean vermicelli soaked and cut
  • 2 eggs beaten
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper or black pepper
  • 1 egg yolk for sealing
  • cups neutral oil for frying

Equipment

  • Large mixing bowl
  • Wok or deep frying pan
  • Cooking thermometer
  • Paper towels
  • Air fryer (optional)

Method
 

  1. Thaw spring roll wrappers in refrigerator overnight. Keep covered with damp cloth while working.
  2. Mix filling ingredients in large bowl. Combine minced pork, shrimp, carrot, bean sprouts, chives, mushrooms, scallions, vermicelli, eggs, oyster sauce, sesame oil, salt, sugar, and pepper. Mix well with hands until evenly distributed.
  3. Assemble spring rolls by placing wrapper as diamond. Add 3 tbsp filling near bottom corner. Fold corner over filling, roll halfway, fold in sides, continue rolling. Brush top triangle with egg yolk and seal.
  4. For deep frying, heat oil to 350°F. Fry rolls in batches of 4-6 for 3-4 minutes, turning occasionally, until golden brown. Drain on paper towels.
  5. For air frying, preheat to 390°F. Brush rolls with oil. Cook 8-10 minutes, flip, cook 5 more minutes until golden.
  6. Serve warm with optional dipping sauce made from rice vinegar, soy sauce, garlic, and chili.

Notes

  • Keep wrappers covered with damp cloth to prevent drying
  • Don't overfill or rolls will burst during frying
  • Use thermometer for accurate oil temperature
  • Freeze uncooked rolls for up to 3 months
  • Cook from frozen, adding 2 minutes to cooking time