Chinese Spring Rolls

Wrap Spring Rolls

Firstly get everything prepared. I am using homemade spring roll wrappers with two approved method — easy brushing method and traditional method

Place one wrapper in front of you, making one side (or corner if you using a square) facing toward you.  Add the fillings around 3cm from the corner facing toward you (not too much, depending on the size of the wrapper). Roll it up and then fold up the two sides. Wet with flour glue with the two sides and the opposite side.  Continue roll it up to finish as a cubes. It is hard to describe the process precisely, so please watch the video for the details.Chinese spring rolls|

First frying

I highly suggest frying the spring rolls with two batches. The first frying is to make sure all of the spring rolls and filling are slightly and evenly fried (with aroma). Transfer out when the spring rolls are slightly colored. 

Chinese spring rolls|

Second frying

Second frying is mainly for make the outsell even crisper. 

Chinese spring rolls|

Chinese spring rolls|

5 from 1 vote

Chinese Spring Roll
Prep Time
30 mins

Cook Time
20 mins

Total Time
50 mins


Chinese deep-fried spring roll for Chinese New Year

dim sum


Spring Roll
Servings: 20 Making around 20 spring rolls
Calories: 79 kcal
Author: Elaine

Slurry for sealing spring roll
  • 1
  • 1
Marinating sauce
  • 1/4
    white pepper
  • 1/4
  • 1/2
  • 1/2
    light soy sauce
  • 1
    Shaoxing cooking wine
  • 2
  • 1
    sesame oil

  1. Marinate pork with all the marinating sauce in a small bowl. Set aside for around 15 minutes.
  2. Heat up around 2 tablespoons of cooking oil in wok, add shredded pork in and fry until there is no pink color any more. Transfer immediately to avoid overcook since we will deep fry later.

  3. Finely shredded other vegetables. Heat up around 1/2 tablespoon oil in wok and fry all the other side ingredients until slightly soft. Sprinkle pinch of salt and mix well.
  4. Prepare all the ingredients (fried pork and side ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.
  5. Assemble the spring roll one by one as the picture showed.
  6. Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. Or you can use leftover wrappers for testing. The content can float on surface immediately. The oil temperature should be around 160 degree C or 320 degree F.

  7. Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned.

  8. Heat the oil around2-3 minutes (oil temperature around 190~200 degree C or 390 degree F )and then place all of the spring rolls in and then continue frying for 10 seconds. Watch carefully until the they are almost browned.

  9. And then drain on a paper towel before serving. You can serve along with some of your favorite sauces.

Recipe Notes

The Nutrition Facts is based on each single roll.

Recipe is firstly published in 2015 and updated at the end of 2019

Nutrition Facts
Chinese Spring Roll
Amount Per Serving
Calories 79
Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 29mg10%
Sodium 302mg13%
Potassium 221mg6%
Carbohydrates 3g1%
Protein 9g18%
Vitamin A 1095IU22%
Vitamin C 2.4mg3%
Calcium 12mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.


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