A tried and tested recipe for Chinese spring rolls. You don’t need to precook the filling. Two frying methods are provided. It also includes top tips to avoid a greasy taste. Show
What are Chinese spring rollsA traditional food popular in many regions of China, spring rolls (Chun Juan, 春卷), aka egg rolls in American English, are one of the most sought after dishes in overseas Chinese restaurants. Essentially, they’re deep fried, cylinder-shaped parcels made of golden, crispy wrappers and a tasty filling of various ingredients. Since I learnt how to make them efficiently, I’ve never ordered this dish in a restaurant. They don’t require a complicated procedure or advanced skills to prepare. More importantly, they taste so good and are healthier than most bought versions. Top tips for non-greasy spring rollsBefore I explain the procedure for making spring rolls, I’d like to point out a few important tips to avoid them being overly greasy.
How to choose the wrappersAlthough I love making dumpling wrappers from scratch, when it comes to spring rolls I always buy ready-made wrappers. They’re handy, reliable and create a much better result than homemade ones. Labeled as Spring Roll Pastry (春卷皮), they’re available in the frozen section of most Chinese/Asian stores. For this recipe, I use large ones measuring 250×250mm (10×10 inches). One package contains 30 sheets and the filling I made is enough for stuffing half of them. Spring roll wrappers also come in other sizes, for example, 21.5×21.5cm (8.5×8.5 inches), 20×20cm (8×8 inches), etc. If using them, please reduce the filling volume and frying time accordingly. Please be aware that Chinese spring roll sheets are square and made of wheat flour. They’re different from the Vietnamese version which is round and rice flour-based. They aren’t interchangeable for this recipe. The night before you plan to make spring rolls, don’t forget to defrost the frozen wrappers in the fridge (do not open the package). Once the filling is mixed, gently separate the sheets one by one. As they’re very thin and have a low water content, make sure you cover the separated wrappers under a clean damp cloth. Otherwise, they might dry out and tear easily. How to make the fillingMany ingredients can go into Chinese spring rolls. The filling formulas vary depending on the regions and families’ preferences. However, they share a few characteristics:
The filling I’m introducing today is a mixture of pork, shrimp, various vegetables and vermicelli noodles. It’s a tasty, balanced combination but by no means do you have to follow my formula to the letter. Substitute or omit some of them if unavailable.
To make them vegetarian, simply skip the pork and shrimp and increase the volume of other ingredients. Add all the ingredients to a large bowl and mix until everything is evenly distributed. This filling goes into the wrappers uncooked, just like dumpling fillings. You might be a little doubtful since many recipes suggest you stir fry them before assembly. Here are the reasons why I do it differently:
How to fold and assembleNow let’s move on to the next step: stuffing spring roll wrappers with the filling and folding them into neatly sealed cylinders. Apart from the aesthetic purpose, assembling properly also prevents leakage during cooking. It’s an easier job than folding dumplings but it also requires your attention to detail. Here is how you do it (please refer to the video tutorial in the recipe card below): On a flat surface, place a wrapper with one of the four corners facing towards you. Put the filling above the closest corner. Use a spoon to shape it into a rectangle. Lift the closest corner to wrap the filling then roll it to the half-line of the wrapper. Try your best to wrap it as tight as possible without leaving any air pockets inside. Press two ends of the filling, then fold the left and right corners of the wrapper towards the middle. Roll the cylinder again until only a triangle is left at the top. Brush a layer of egg yolk over the triangle. Roll again to seal completely. Freeze for later useLike dumplings, uncooked spring rolls freeze well so I often make a big batch and store some in the freezer for later use. Do so right after assembly. Two ways to fry spring rollsOption 1: Deep fryingTraditionally, Chinese spring rolls are deep-fried. This process creates crispy wrappers that make this dish very attractive. You’ll need an oil that has a neutral flavor and a high smoking point, e.g. sunflower, rapeseeds, canola, peanut, soybean, vegetable oil, etc. To reduce oil usage, choose a small-sized wok or pot and fry the rolls in several batches. The depth of the oil should be at least double a spring roll’s thickness. Once the oil reaches 180°C/350°F, gently slide in the rolls one by one. Fry them over medium heat in a single layer (Do not overcrowd). Flip over a few times to ensure even browning. Once golden, transfer out and place them over kitchen paper to absorb excess oil. The cooking time may vary depending on the performance of your burner (It took me about 3-4 minutes for a batch of 6). To deep fry frozen spring rolls, put them in without defrosting when the oil reaches 190°C/375°F (a little higher than above). Note: You can reuse the oil for once or twice. Make sure you dispose unwanted oil properly afterwards. Option 2: Air fryingIf you want to avoid deep-frying, use the air-frying method. It cooks the rolls nicely. The outside layer of the wrappers will become crispy but the inner layers won’t be as crunchy as the deep fried ones. Preheat the air fryer at 200°C/390°F for 3 minutes. While waiting, brush a layer of oil all around the spring rolls. Put the rolls over the crisper tray of the air fryer in a single layer. Leave to cook for 8-10 minutes. Then flip over and cook for a further 5 minutes until they become golden. You may need to adjust the cooking time as different devices perform differently. If unsure, pull out the drawer to check more often. To air fry frozen spring rolls, follow the same instructions (without defrosting) and prolong the cooking time as needed. Serve alone or with a sauceSince the filling is well seasoned and has multi-layer flavors, you can enjoy these spring rolls on their own. Alternatively, make a simple dipping sauce to serve on the side. A tangy sauce would complement the dish well. Include an acidic ingredient, such as vinegar, fresh lemon/lime juice, and/or a spicy ingredient, such as chili garlic sauce, chili oil, etc. The sauce I make often is influenced by Thai cuisine. It’s a mixture of white rice vinegar, light soy sauce, minced garlic, fresh chili and a little sugar. You may also find some inspiration in my post on Dumpling Sauces. Chinese Spring Rolls (春卷), Deep-Fried or Air-FriedA tried and tested recipe for Chinese spring rolls. You don’t need to precook the filling. Two frying methods are provided. Author: Wei Guo Print Pin RateCourse: Appetizer Cuisine: Chinese Prep: 30 minutes Cook: 15 minutes Total: 45 minutes Servings: 15 large rolls BEFORE YOU STARTThe time suggested above doesn’t include defrosting frozen wrappers. The number of rolls you can make with this recipe would be different if you use wrappers of a different size. IngredientsFor the wrappers
For the filling
For the seasoning
For frying
For the dipping sauce (optional)
5 Secrets of Authentic Chinese CookingGet the guide for FREE Instructions
Mix the filling
Assemble the rolls
Option 1: Deep fry the rolls
Option 2: Air fry the rolls
Serve and reheat
Make ahead
VideoNOTES1. If your spring roll wrappers are of a different size, please adjust the filling volume and frying time accordingly.2. Here are two vegetarian/vegan substitutes for the regular oyster sauce: vegetarian oyster flavored sauce and mushroom vegetarian stir-fry sauce. Gluten-free oyster sauce is also available.3. Use neutral cooking oil that has a high smoking point, e.g. sunflower, rapeseeds, canola, peanut, soybean, vegetable oil, etc. NUTRITIONServing: 1 large roll | Calories: 153 kcal Cooked this recipe?Show me your dish or ask me questions @red.house.spice NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates. How long do you cook frozen spring rolls in air fryer?Instructions. Begin by removing your frozen spring rolls from their packaging. ... . Lightly brush the top and bottom of your spring rolls with oil.. Close your air fryer, and air fry your frozen spring rolls for five minutes at 400°F (204.4°C). ... . Remove from your air fryer and place onto a serving tray.. What temperature do you heat spring rolls in air fryer?In An Air Fryer – To reheat the spring rolls in an air fryer, preheat the air fryer to 375 degrees Fahrenheit. Then, place the spring rolls on the air fryer basket in a single layer. Air fry for 3-4 minutes until heated through.
How long do I cook frozen spring rolls?To reheat: Preheat the oven to 400°F. Place frozen spring rolls on a sheet pan that has been lightly sprayed with nonstick cooking spray. Bake until spring rolls are heated through and very crisp, 12 to 20 minutes.
How do you reheat spring rolls in Airfryer?To reheat spring rolls in an air fryer, heat the air fryer to 350°F (180°C) and arrange the spring rolls in the basket so they're not touching. Heat the spring rolls for 2 to 5 minutes. Watch to see when the skin gets crispy and starts to brown.
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