Chinese Crispy Spring Rolls

5.00 (5)
⏱ 42 mins 🍽 40 spring rolls 🏷 Chinese

These vegetarian spring rolls offer a classic Chinese snack. The filling combines shredded vegetables like bean sprouts, carrots, and mushrooms, which are quickly stir-fried with seasonings. The mixture is then wrapped in egg roll pastry, sealed with a cornstarch paste, and deep-fried until wonderfully crisp. They are best served hot with your choice of dipping sauce. This method yields approximately 40 pieces.

Chinese Crispy Spring Rolls

Ingredients

  • 1 cup bean sprouts
  • 1 bunch scallion
  • 2 carrots
  • 2/3 cup bamboo shoot, sliced
  • 1 1/2 cups mushrooms
  • 3 -4 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon light brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine (or dry sherry)
  • 20 egg roll wraps (approximate)
  • 1 tablespoon cornstarch paste
  • flour (for dusting)
  • oil (for deep frying)
  • soy sauce (for dipping, or other dipping sauces, as desired)

Method

  1. Shred all the vegetables to match the size and shape of the bean sprouts.
  2. Warm 2 tbsp of oil in a wok and stir-fry the prepared vegetables for 1 minute.
  3. Introduce the salt, light brown sugar, light soy sauce, and rice wine to the wok.
  4. Continue to stir-fry the contents for a further 2 minutes, then drain the mixture and allow it to cool completely.
  5. Prepare each spring roll by cutting an egg roll wrapper in half diagonally.
  6. Position about 1 tbsp of the cooled vegetable filling one-third of the way down the wrapper, orienting it so the small tip of the triangle points away from you.
  7. Fold the wider edge of the wrapper over the filling and roll it over once.
  8. Tuck in the two sides, then roll the wrapper away from you one more turn.
  9. Use a brush to apply cornstarch paste to the remaining upper edge of the wrapper. To make the paste, mix 4 parts cornstarch with 5 parts cold water until fully dissolved.
  10. Complete the rolling process to seal the spring roll, ensuring it is reasonably snug.
  11. Lightly dust a baking sheet with flour to prevent sticking and place each finished roll on it with the sealed flap facing down while you assemble the rest.
  12. For cooking, heat oil in a wok or deep fryer until hot, then lower the heat.
  13. Fry the spring rolls in several batches, avoiding overcrowding, until they turn golden and crisp, which should take about 2-3 minutes.
  14. Transfer the cooked rolls from the oil and let them drain on paper towels.
  15. Serve the spring rolls while still hot, accompanied by soy sauce or other preferred dips like sweet and sour sauce or hot mustard.

Nutrition (per serving)

Sodium178100 mg

Recipe details

CategoryChinese
AuthorPalatablePastime