Cantonese Cuisine · tested Chinese home cooking
Spring Rolls Recipe
春卷 Chūn Juǎn
Crispy, golden spring rolls packed with a savory filling of cabbage, carrots, and mushrooms. These homemade versions are far superior to frozen – impossibly crunchy on the outside with a juicy, flavorful interior. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 12 spring roll wrappers
- 2 cups finely shredded cabbage
- 1 carrot, julienned
- 3 dried shiitake mushrooms, rehydrated and thinly sliced
- 3.5 oz bean sprouts
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tbsp flour + 2 tbsp water (sealant)
- Oil for deep frying
Step-by-step instructions
Step 1
Heat a little oil in a wok
Heat a little oil in a wok. Stir-fry garlic until fragrant. Add cabbage, carrot, mushrooms, and bean sprouts. Cook for 2 minutes until wilted.
Step 2
Season with soy sauce, sesame oil, and white pepper
Season with soy sauce, sesame oil, and white pepper. Transfer filling to a bowl and let cool completely.
Step 3
Place a spring roll wrapper diagonally
Place a spring roll wrapper diagonally. Add 2 tbsp filling near the bottom corner. Fold the bottom corner over the filling.
Step 4
Fold in the sides and roll tightly
Fold in the sides and roll tightly. Brush the top corner with flour paste to seal.
Step 5
Heat oil to 170°C (340°F)
Heat oil to 170°C (340°F). Fry spring rolls in batches for 4-5 minutes until golden and crispy.
Step 6
Drain on paper towels
Drain on paper towels. Serve hot with sweet chili sauce or plum sauce.
Cook’s notes
- Make sure the filling is completely cool before wrapping – hot filling will make the wrappers soggy
- Don't overfill or the rolls will burst during frying
- Freeze uncooked spring rolls on a tray, then transfer to a bag for ready-to-fry snacks
- Double-fry for extra crispiness: first at 160°C, then at 190°C
Common questions
Can I make Spring Rolls less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.