Spring Rolls
春卷
⭐ 4.9🌶 Medium⏱ 45 min🍽 6 servings📍 Cantonese
Crispy, golden spring rolls filled with a savory mix of pork, cabbage, and mushrooms — the perfect appetizer for any Chinese meal.
📋 Ingredients
📝 Instructions
1
Make the Filling
Stir-fry ground pork with shredded cabbage, rehydrated mushrooms, and carrots. Season with soy sauce, oyster sauce, and white pepper. Cook until the liquid evaporates. Cool completely.
2
Wrap
Place 2 tablespoons of filling on each wrapper. Fold the bottom over, fold in the sides, and roll tightly. Seal the edge with a cornstarch-water paste.
3
Fry
Heat oil to 170°C (340°F). Fry spring rolls in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
4
Serve
Serve immediately with sweet chili sauce or vinegar-soy dipping sauce.
💡 Pro Tips
- 💡Cool the filling completely — hot filling will steam the wrapper from inside and make it soggy.
- 💡Roll tightly — loose rolls absorb more oil and can burst while frying.
- 💡Double-fry for extra crispiness — fry once at 160°C to cook through, then again at 180°C to crisp.
📊 Nutrition Facts
180
Calories
8g
Protein
10g
Fat
16g
Carbs
