Chinese Crispy Spring Rolls Recipe

Name: Chinese Crispy Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bean sprouts; 1 bunch scallion; 2 carrots; 2/3 cup bamboo shoot, sliced; 1 1/2 cups mushrooms; 3 -4 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon light brown sugar; 1 tablespoon light soy sauce; 1 tablespoon rice wine (or dry sherry); 20 egg roll wraps (approximate); 1 tablespoon cornstarch paste; flour (for dusting); oil (for deep frying); soy sauce (for dipping, or other dipping sauces, as desired)

Servings: persons

1 cup bean sprouts
1 bunch scallion
2 carrots
2/3 cup bamboo shoot, sliced
1 1/2 cups mushrooms
3 -4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 tablespoon rice wine (or dry sherry)
20 egg roll wraps (approximate)
1 tablespoon cornstarch paste
flour (for dusting)
oil (for deep frying)
soy sauce (for dipping, or other dipping sauces, as desired)

1
Shred vegetables to the same size and shape as bean sprouts.
2
Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
3
Add salt, sugar, light soy sauce, and rice wine.
4
Stir-fry 2 minutes more; drain and cool.
5
To make a spring roll, cut the wrapper in half diagonally.
6
Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
7
Fold the wide edge of the wrapper over the filling and roll over one time.
8
Fold in the sides, and roll the wrapper away from you one time more.
9
Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
10
Finish rolling the spring roll, keeping it a bit tight.
11
Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
12
To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
13
Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
14
Remove rolls from oil and drain on paper toweling.
15
Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.

1453

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup bean sprouts, 1 bunch scallion, 2 carrots, 2/3 cup bamboo shoot, sliced, and more.

Yes, Chinese Crispy Spring Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chinese Crispy Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions