Spring Rolls Recipe (Authentic Hong Kong Crispy Spring Rolls)
Spring Rolls are one of the most popular dishes in Chinese cuisine and a beloved staple of Hong Kong dim sum. These crispy golden rolls are filled with a delicious mixture of vegetables, pork, and seasonings, then deep-fried until perfectly crunchy. Their satisfying texture and savory filling make them a favorite appetizer, snack, or dim sum treat.
Menu: Spring Rolls
Prep Time, Cook Time, Servings
- Prep Time: 30 minutes
- Cook Time: 10–12 minutes
- Total Time: 40–45 minutes
- Servings: 12–15 spring rolls
Ingredients
For the Filling
- 200 grams ground pork
- 1 cup cabbage, finely shredded
- 1 medium carrot, julienned
- 1/2 cup bean sprouts
- 3 dried shiitake mushrooms, soaked and sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons cooking oil
For Wrapping
- 12–15 spring roll wrappers
- 1 egg, beaten (for sealing)
For Frying
- Oil for deep frying
Step-by-Step Instructions
Step 1: Cook the Filling
Heat oil in a wok or skillet. Sauté garlic until fragrant, then add ground pork and cook until lightly browned.
Step 2: Add the Vegetables
Add cabbage, carrots, mushrooms, and bean sprouts. Stir-fry for several minutes until vegetables are slightly softened.
Step 3: Season the Filling
Add soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Stir until evenly coated and the mixture thickens slightly. Allow the filling to cool completely.
Step 4: Wrap the Spring Rolls
Place a spoonful of filling near one corner of a wrapper. Fold the bottom over the filling, tuck in the sides, and roll tightly. Brush the edge with beaten egg to seal.
Step 5: Heat the Oil
Heat oil to 350°F (175°C) in a deep pan or wok.
Step 6: Fry Until Golden
Carefully fry spring rolls in batches for 4–6 minutes or until golden brown and crispy.
Step 7: Drain Excess Oil
Transfer to paper towels or a wire rack to remove excess oil.
Step 8: Serve
Serve hot with sweet chili sauce, plum sauce, or your preferred dipping sauce.
Tips for Perfect Spring Rolls
- Cool the filling completely before wrapping.
- Roll tightly to prevent oil from entering.
- Do not overfill the wrappers.
- Fry in batches for even cooking.
- Use fresh wrappers to avoid cracking.
Common Mistakes to Avoid
- Warm filling – makes wrappers soggy.
- Loose wrapping – rolls may open while frying.
- Overcrowding the fryer – uneven browning.
- Low oil temperature – greasy spring rolls.
- Overcooking vegetables – mushy filling.
Extra Info / Insights
Spring Rolls have been enjoyed in China for centuries and were traditionally eaten during the Spring Festival, which inspired their name. In Hong Kong dim sum culture, crispy spring rolls are a favorite appetizer and are often served alongside dumplings, buns, and savory snacks. Their golden color is also associated with prosperity and good fortune.
Nutrition Information (Approximate per serving)
- Calories: 220 kcal
- Protein: 8g
- Carbohydrates: 18g
- Fat: 13g
- Sodium: 380mg
FAQ
- Can I make spring rolls ahead of time? – Yes, assemble and refrigerate or freeze before frying.
- Can I air-fry them? – Yes, lightly spray with oil and air-fry until crispy.
- Can I make them vegetarian? – Absolutely, replace pork with tofu or additional vegetables.
- Why are my spring rolls greasy? – The frying oil may not have been hot enough.
- What dipping sauce is best? – Sweet chili sauce and plum sauce are traditional favorites.
Internal Links
Related recipes: Fried Wontons, Char Siu Bao
Conclusion
This Spring Rolls Recipe delivers crispy, golden perfection with a savory pork and vegetable filling. Whether served as an appetizer, snack, or part of a dim sum feast, these spring rolls bring authentic Hong Kong flavor and irresistible crunch to every bite.
