Spring Rolls 春捲
These shatteringly crispy crunchy on the outside, juicy and deliciously savory meat and veg stuffed on the inside Chinese Spring Rolls 春捲 are super easy to make at home. That way everyone can crunch their way through as many yummilicious spring rolls as their heart desires!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 15 nos 6 inch spring roll wrappers
- 1/2 lb minced chicken, 230g (or minced pork)
- 2 tsp soy sauce
- 2 tbsp oyster sauce
- 3 dried shitake mushooms
- 1/2 cup finely shredded bamboo shoots
- 1 cup bean sprouts
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp sesame oil
- 1 tsp cornstarch dissolved in 1 tbsp water
- 1 tbsp worcestershire sauce for dipping
- 1 egg white
- 1 tbsp water
Instructions
- 1
Soak dried shitake mushrooms in hot water to cover for an hour or so until soft enough to slice.
- 2
Remove the spring rolls wrapper from freezer to defrost for at least 30 mins before using.
- 3
When softened enough shred mushrooms to matchsticks. Shred bamboo shoots to matchsticks. Wash bean sprouts and pluck off the root portion of each stalk.
- 4
Heat wok over med heat. When hot add 1-2 tbsp oil and then minced chicken (or pork). Stir and flip for 2 mins, using the spatula to separate the meat as much as possible. Add in 1 tsp soy sauce and 1 tbsp oyster sauce, stir well and remove from wok.
- 5
Heat wok over med heat. When hot add 1-2 tbsp oil. Then add in mushrooms and bamboo shoots and stir fry 2 mins. Add in bean sprouts, cover pot, turn heat low and cook another 2 mins, stirring occasionally, until bean sprouts limp. Add meat back in, add salt, sugar, 1 tsp soy sauce, 1 tbsp oyster sauce and sesame oil and stir well. Taste and adjust seasonings if necessary. Give the cornstarch and water a good stir and pour into wok, quickly stirring until the liquid in wok thickens and clings to the filling. Shut heat off immediately and scoop into a dish.
- 6
To make the glue for gluing the wrapper together, mix egg white and water until egg white is broken and loose.
- 7
Peel off one spring roll wrapper and cover the rest with a moist towel. Lay wrapper on table in diamond shape. Scoop around 2 heaping tbsp of filling and place on to spring roll a bit towards bottom of the diamond. Fold bottom of wrapper over filling, using fingers to tuck filling in tighter on top and sides. Smear a bit of glue on wrapper before folding left side over filling then repeat on right side. Again smear a bit of glue on wrapper, then use fingers to pull the filling in snuggly before rolling roll up once. Add more glue and roll all the way up. Wrapping is done and ready for deep fry. Repeat for all spring rolls.
- 8
Heat 2 inches of oil in pot. To test oil readiness stick a dry chopstick in oil. If the oil bubbles vigorously up around the chopstick the oil is ready. Add in spring rolls, remembering to not overcrowd the pot. Flip the spring rolls constantly until a deep golden brown. Remove to a kitchen paper lined plate to drain. Repeat until all spring rolls are done.
- 9
Best eaten when hot, of course, but these spring rolls stay crunchy for a ridiculously long time. Serve with worcestershire sauce as dip. Enjoy spring roll fever!