春卷 (Chūn Juǎn)
Crispy Spring Rolls – Better Than Takeout, Ready in 30 Minutes
Why This Recipe Works
- Crispy outside, savory inside. The secret is squeezing ALL the water out of the filling — soggy filling = soggy spring rolls.
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 12 sheets | spring roll wrappers春卷皮 | — | egg roll wrappers (thicker, chewier) |
| 300 g (3 cups shredded) | green cabbage卷心菜 | — | — |
| 100 g (1 medium, julienned) | carrot胡萝卜 | — | — |
| 15 g (4-5 pieces) | dried shiitake mushrooms干香菇 | soaked in hot water 20 min, then diced | — |
| 15 ml (1 tbsp) | soy sauce酱油 | — | — |
| 5.0 ml (1 tsp) | sesame oil香油 | — | — |
| 480 ml (2 cups) | neutral oil for frying食用油 | — | — |
Instructions
Make filling(10 min)
Stir-fry cabbage, carrot, and mushrooms in 1 tbsp oil over high heat for 3 minutes. Add soy sauce and sesame oil. The KEY step: transfer to a colander and PRESS OUT all excess liquid. Let cool.
Pro Tip
Squeeze the filling like you mean it. Any water left will steam your spring rolls from inside.
Roll(8 min)
Place 2 tbsp filling near bottom corner of wrapper. Fold bottom up, fold sides in, roll tightly. Seal edge with a dab of cornstarch-water paste.
Fry(5 min)
Heat oil to 350°F (175°C). Fry 4-5 rolls at a time for 3-4 minutes until golden brown. Drain on paper towels.
Pro Tips for Western Kitchens
Freeze uncooked rolls flat on a tray, then transfer to a bag. Fry directly from frozen — add 2 extra minutes.
Frequently Asked Questions
Can I bake instead of fry?
Yes — brush with oil and bake at 400°F (200°C) for 15-18 minutes, flipping halfway. They won't be as crispy as fried but still good.
Nutrition
Per serving (approximate values)