1. Can I bake Chinese Spring Rolls instead of frying them?

While baking is possible, it may not give you the same crispiness as frying or air frying. If you choose to bake, preheat your oven to 200°C/390°F, brush the spring rolls lightly with oil, and bake for 15–18 minutes, flipping halfway through. The texture will be drier but still enjoyable.

2. Why did my spring rolls turn soggy or greasy?

Soggy or greasy spring rolls are usually caused by one or more of the following: The filling was too wet — drain excess moisture before wrapping. Wrappers weren’t sealed tightly — leading to leaks during frying. Oil temperature was too low — which causes rolls to absorb more oil. Ensure the oil reaches 180°C/350°F before frying and avoid overcrowding.

3. How do I prevent the wrappers from tearing?

Spring roll wrappers are delicate and can tear if: They dry out — always keep them covered with a damp cloth. You overfill — use about 3 tablespoons of filling per roll. You handle them too roughly — be gentle but firm while rolling. Defrost wrappers in the fridge overnight and separate them slowly to avoid tearing.

Chinese Spring Rolls – Best Homemade Recipe

Name: Chinese Spring Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 15 large spring roll wrappers (10×10 inches); 200g (7 oz) minced pork; 120g (4 oz) shrimp, shelled and diced; 120g (about 2 cups) grated carrot; 130g (about 2 cups) bean sprouts; 100g (about 2 cups) Chinese chives, chopped; 6 shiitake mushrooms, thinly sliced (rehydrate if dried); 2 scallions, finely chopped; 100g dried mung bean vermicelli (about 2 cups after soaking), cut into short sections; 2 eggs (1 for filling, 1 yolk for sealing); 2 tbsp oyster sauce; 1 tsp sesame oil; ½ tsp salt; ½ tsp sugar; ¼ tsp white or black pepper; Cooking oil for deep-frying or air-frying

Description

Authentic Chinese Spring Rolls with a crispy golden wrapper and savory filling made of pork, shrimp, vegetables, and vermicelli. This easy recipe requires no pre-cooking of the filling and offers both deep-frying and air-frying methods for perfect results every time.

Ingredients

Scale

15 large spring roll wrappers (10×10 inches)
200g (7 oz) minced pork
120g (4 oz) shrimp, shelled and diced
120g (about 2 cups) grated carrot
130g (about 2 cups) bean sprouts
100g (about 2 cups) Chinese chives, chopped
6 shiitake mushrooms, thinly sliced (rehydrate if dried)
2 scallions, finely chopped
100g dried mung bean vermicelli (about 2 cups after soaking), cut into short sections
2 eggs (1 for filling, 1 yolk for sealing)
2 tbsp oyster sauce
1 tsp sesame oil
½ tsp salt
½ tsp sugar
¼ tsp white or black pepper
Cooking oil for deep-frying or air-frying

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Instructions

Place all filling ingredients (pork, shrimp, carrot, bean sprouts, chives, mushrooms, scallions, vermicelli, 1 egg, and seasonings) into a large bowl and mix thoroughly.
Defrost spring roll wrappers in the fridge overnight. Separate gently and cover with a damp cloth to avoid drying.
Place a wrapper on a flat surface, one corner facing you. Add about 3 tbsp of filling near the bottom corner and shape into a rectangle.
Roll the corner over the filling, fold in the sides, brush the top triangle with egg yolk, and finish rolling to seal.
To deep-fry: Heat oil to 180°C (350°F), fry rolls in small batches until golden brown (3–4 minutes). Drain on paper towels.
To air-fry: Preheat air fryer to 200°C (390°F), brush rolls with oil, cook 8–10 minutes, flip, and cook 5 more minutes until crisp.
Serve hot with dipping sauce or on their own.

Notes

Do not overfill wrappers to prevent bursting during frying.
Use damp cloth to keep wrappers from drying out.
Freeze assembled uncooked rolls for up to 3 months.
To fry frozen rolls: Deep-fry at 190°C (375°F) or air-fry with added time.
Make a tangy dipping sauce with rice vinegar, soy sauce, garlic, chili, and sugar.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Deep Frying / Air Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 large spring roll
Calories: 153
Sugar: 1g
Sodium: 250mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg