Description
These Chinese spring rolls are crispy on the outside, bursting with savory fillings like minced pork, shrimp, and vegetables, and can be either deep-fried for that classic crunch or air-fried for a healthier option. Pair them with a tangy dipping sauce, and they’re perfect for any occasion, from appetizers to party snacks or even a quick meal.
Ingredients
- Spring Roll Wrappers: 15 large flour-based wrappers (25×25 cm or 10×10 inches)
- Minced Pork (or Chicken/Beef): 200 g (7 oz)
- Shrimp: 120 g (4 oz), shelled and cubed
- Carrot: 120 g, grated (about 2 cups)
- Bean Sprouts: 130 g (about 2 cups)
- Chinese Chives (or Cabbage): 100 g, cut into sections (about 2 cups)
- Shiitake Mushrooms: 6, thinly sliced (rehydrate if using dried)
- Scallions: 2 stalks, finely chopped
- Mung Bean Vermicelli: 100 g, dried (rehydrated and cut into sections; about 2 cups after soaking)
- Eggs: 2 (for sealing and coating)
Seasonings:
- Oyster Sauce: 2 tablespoons
- Sesame Oil: 1 teaspoon
- Salt: ½ teaspoon
- Sugar: ½ teaspoon
- Ground White or Black Pepper: ¼ teaspoon
For Frying:
- Cooking Oil: For deep-frying or air-frying
Optional Dipping Sauce:
- White Rice Vinegar (or Lemon/Lime Juice): 2 tablespoons
- Light Soy Sauce: 1 teaspoon
- Sugar: 1 pinch
- Garlic: 1 clove, minced
- Fresh Chili Pepper: To taste, finely chopped
Instructions
Step 1: Prepare the Filling
- Heat a skillet or wok over medium heat. Add a drizzle of oil.
- Cook the minced pork until browned, then add the shrimp and cook until pink and cooked through.
- Stir in the grated carrot, bean sprouts, Chinese chives (or cabbage), shiitake mushrooms, and scallions. Stir-fry for 3–4 minutes until the vegetables are tender but still slightly crisp.
- Add the rehydrated mung bean vermicelli and mix until well combined.
- Season with oyster sauce, sesame oil, salt, sugar, and pepper. Stir well, then let the filling cool before assembling.
Step 2: Assemble the Spring Rolls
- Place a wrapper on a clean surface with one corner facing you like a diamond.
- Add 2–3 tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides tightly to form an envelope shape.
- Roll upward tightly, sealing the top edge with a dab of beaten egg.
- Repeat with the remaining wrappers and filling. Cover the assembled rolls with a damp cloth to prevent them from drying out.
Step 3: Cook the Spring Rolls
- Deep-Frying:
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry a few rolls at a time for 3–4 minutes or until golden brown and crispy.
- Drain on a paper towel-lined plate.
- Air-Frying:
- Preheat your air fryer to 375°F (190°C).
- Lightly brush the rolls with oil or spray with non-stick cooking spray.
- Arrange in a single layer in the air fryer basket and cook for 10–12 minutes, flipping halfway through, until golden and crisp.
Step 4: Make the Dipping Sauce (Optional)
- In a small bowl, combine white rice vinegar, light soy sauce, sugar, minced garlic, and chopped fresh chili pepper.
- Mix well and adjust flavors to taste.
Step 5: Serve and Enjoy
Arrange the rolls on a serving platter with the dipping sauce on the side. Serve immediately while hot and crispy.
Notes
- Freezing Option: Assemble the rolls and freeze them uncooked in a single layer. Cook directly from frozen, adding a few extra minutes to the cooking time.
- Vegetarian Option: Replace the meat with tofu or extra mushrooms and use a vegetarian oyster sauce substitute.
- Reheating: Reheat leftover rolls in an air fryer or oven to restore their crispiness. Avoid microwaving as it makes them soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Deep-Fry or Air-Fry
- Cuisine: Chinese