Chinese Spring Rolls

Chinese Spring Rolls

Authored By Molly Wakeman

Deep-fried, golden and crispy on the outside, Spring Rolls may look alluring but it is the tasty soft inside which make them such a popular festive food. From mixed vegetable fillings to chicken, minced lamb or pork, Spring Rolls are versatile in accommodating deliciousness. These modern Chinese Spring Rolls are as mouth-watering as they are convenient!

Prep: 30 mins

Cook: 20 mins

Serves: 2


2 Cup Vegetable Oil

2 tsp Garlic, Minced

1/2 tsp Ginger, Grated

2 cup Napa Cabbage, Shredded

1 Carrot, Grated

1/2 cup Bean Sprouts

1/2 cup Glass Noodles

1 cup Shredded Chicken Breast

1 tbsp Hoisin Sauce

1 tbsp Oyster Sauce

1/2 cup Fresh Chopped Coriander

1 package Spring Roll Pastry Sheets

1 Beaten Egg



  1. In a wok, heat 2 tbsp oil and add garlic, ginger, cabbage, carrot, and bean sprouts.
  2. Saut̩é for 2 minutes until the vegetables seem partially cooked.
  3. Prepare the glass noodles in a saucepan of boiling water until cooked.
  4. Add these and the chicken to the wok and continue to cook.
  5. When the noodles, chicken and vegetables seem well cooked, add the hoisin and oyster sauces.
  6. Stir the sauces in and ensure the entire contents of the wok are well-coated in them, but not too soggy or the spring rolls could break apart.
  7. Turn off the heat and add the coriander.
  8. Allow the filling to cool.
  9. Pick one pastry sheet from its wrap and spread it out flat on a work board.
  10. At one corner, place 2 tablespoons of filling. Pick the sharp end and fold it over the filling so as to enclose it.
  11. Keep rolling the sheet until you arrive at the midpoint. This is when you pick the opposite sides and fold them in, one over the other.
  12. Wet the remaining corner with egg wash, then fold it over to seal the spring roll. Make sure that the wrapping is tight and there are no air bubbles.
  13. Heat the rest of the oil for frying in a skillet. Deep fry no more than 4 spring rolls at a time for 2 minutes, each.
  14. Keep turning the spring rolls so that they are uniformly fried. Drain excess oil on paper towels before serving. Enjoy!


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