- Active Time 35m
- Total Time 1h 55m
The spring roll is a traditional Chinese festival food, eaten at Chinese New Year, which officially heralds the coming of spring. The spring roll is basically a thin pancake-like wrapper encasing a mixture of meat and vegetables that is deep-fried until crisp and golden. The fillings used in spring rolls vary throughout the regions of China, with each region claiming theirs as the best.
- For Filling:
- 3 tablespoons peanut oil
- 3 ounces ground (minced) pork
- 3 ounces fresh uncooked (green) shrimp (prawns), shelled, deveined, and cut into small bite-size pieces
- 1 cup (8 ounces) finely sliced boneless chicken breast
- 1 cup thinly sliced celery
- 1 cup bean sprouts
- 1/2 cup thinly sliced bamboo shoots (available at Chinese stores)
- 6 Chinese dried mushrooms (available at Chinese stores), soaked for 45 minutes, stalks removed, and thinly sliced
- For Seasonings:
- 1/2 teaspoon light soy sauce
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch, mixed in 1/3 cup cold water, for thickening
- 10 spring roll wrappers, approximately 7 inches square (available ready-made at Chinese stores)
- 1 egg, beaten
- 2 teaspoons cornstarch, mixed in 1 tablespoon cold water, to make a paste for sealing the edges of the spring rolls
- 4 cups peanut oil, for deep-frying
Heat the 3 tablespoons of oil in a wok, and stir-fry the ground pork over high heat for 1 minute. Add the shrimp and stir-fry for 30 seconds. Add all of the remaining filling ingredients and cook for 1 minute. Add the seasonings; then, stir in the thickening. Discard any excess liquid; there should be only enough moisture to "cling" to the mixture.
Spread 2 tablespoons of the filling evenly across the corner of a spring roll wrapper. Fold in the sides and firmly roll up shaping as firm and as round as possible. Moisten the edges of the sheet with a little of the cornstarch paste to seal the edges. Continue filling the remaining wrappers in the same way, lay them on a plate, and cover with plastic wrap until ready to cook.
Heat enough oil to cover the spring rolls to 375 degrees. Deep-fry the rolls until crisp and golden brown (4-5 minutes). Drain on paper towels. The spring rolls can be kept warm in a low oven (250 degrees) with the oven door ajar until you have completed the deep-frying.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
370 calories; 25g total fat; 58mg cholesterol; 483mg sodium; 23g carbohydrates; 1g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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