Spring rolls or in Chinese ‘chūn juǎn’ literally translating to Spring roll is a stuffed roll usually ate as an appetizer. It is found in several South East Asian cuisines done with various different wrappers. fillings and cooking techniques depending on the cusine.
In traditional Chinese ‘dim sum’ cuisine and culture, spring rolls are aromatic rolls usually stuffed with various veggies such as cabbage, carrots, sprouts, a type of mince and served with a sauce with a very similar taste to Worcestershire sauce.
Spring rolls have popularized massively over time because they are so easy to prepare and make a fabulous finger food while entertaining.
For a touch of ‘fusion’ you can serve the spring rolls with an easy Indonesian inspired peanut sauce, the usual sweet chili thai sauce or soy sauce with freshly chopped chilies.
Enjoy my step by step (with pictures!) recipe on EASY Cantonese Spring Rolls!
Easy Cantonese Spring Rolls
- Minced meat (Beef, pork or chicken) -exclude if you want a vegetarian option
- Rice vermicelli noodles
- Bean sprouts
- 1 carrot
- Dried Chinese mushrooms
- 1 onion
- 3 cloves of garlic, crushed
- 1 chilli, chopped (optional)
- Spring roll pastry
- Plate of water
- Oyster Sauce
- Soy Sauce
- Sunflower oil
Prepare all ingredients for frying. Wash bean sprouts, boil water in a kettle and soak the dried Chinese mushrooms in a bowl. Thinly slice carrots, onions and crush garlic. Cook the rice vermicelli for a few minutes and drain.
Heat oil in a wok (preferably) but if unavailable (like my picture as I am currently vacationing at my holiday house in Switzerland) a normal pan will do too.
Fry the Chinese mushrooms for a minute and then add a generous amount of oyster sauce.
Mix in the carrots, onions, garlic, rice vermicelli, sprouts and mince. Stir fry for 4-5 minutes and add a dash of soy sauce. Once done, set aside to cool in order to prepare for the rolling.
Remove the spring roll pastry from the freezer and cover with a wet cloth to keep moist.
On the corner of one sheet (make sure the surface you are rolling on is flat) place a scoopful of the stirfried mix on top.
Roll gently upwards and tuck in so the mix doesn’t fall out. Fold the sides over like an envelope and continue rolling while tightening as you go. (Follow pictures below)
To close the spring roll, use your fingertips to line the triangle at the top with water and fold over to close.
In a deep pan heat up oil so that it is bubbling and slowly drop each spring roll into the oil and deep fry until golden brown.
Remember not to over fry or you may get a burnt taste.
After stirfrying the veggies and mince REMEMBER to set aside to cool as it won’t be soggy when rolling. The soggier it is the worse it is for frying.
Cover the spring roll pastry with a wet cloth to keep the moisture of the pastry. If it dries up it will be very difficult to roll.
You can make a lot and freeze them and take them out whenever you’d like a quick bite or are entertaining.