Chinese Spring Rolls Recipe


This article was last updated on April 16, 2022

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chinesespringrollsChinese Spring Rolls

Serves 4


8 spring roll skins

2 oz. thinly sliced pork, cut into thin strips

Mixture A:

1 tsp Chinese rice wine or sherry

1 tsp coy sauce and cornstarch

A few grain of pepper

2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.

2 ½ oz. boiled bamboo shoots, cut into strips

2 cabbage leaves, cut into strips

½ tsp salt

Flour-and-water paste

Oil for deep frying plus 3 tbsp more oil


Combine the pork and Mixture A. Let sit for 15 minutes.

Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove.

Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.

Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.

Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.

Serve immediately with table seasonings.

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