Crispy Spring Rolls (春卷) – A Delicious Snack for Any Occasion
Golden, crispy spring rolls are a Chinese New Year staple, symbolizing prosperity and fresh beginnings. Packed with a flavorful mix of pork, veggies, and vermicelli, these addictive treats are easy to make, freeze well, and can be enjoyed anytime!
Spring rolls have always been a staple on the Chinese New Year’s Eve feast table. In Chinese, they are also called “春饼” (spring pancakes), symbolizing the arrival of spring. They’re not just a festive dish but also a delicious way to enjoy the fresh, vibrant vegetables of the season. The crispy shell, packed with a juicy and flavorful filling, makes them irresistible to both adults and kids.
This year, I decided to put a little twist on the presentation—shaping them into a string of firecrackers! Firecrackers are another Chinese New Year tradition, believed to ward off evil spirits and bring peace and prosperity. What better way to welcome the new year than with a plate full of golden, crispy “firecracker” spring rolls?
But let’s be honest— crispy spring rolls are so good, you don’t need a holiday as an excuse to make them. They’re perfect for any occasion, whether as a snack, appetizer, or part of a family feast.
My go-to recipe features a delicious combination of pork, a variety of vegetables, and vermicelli noodles. This blend gives the perfect balance of taste and texture, making every bite incredibly satisfying. Plus, these spring rolls freeze beautifully, so you can make a big batch and enjoy them anytime with minimal effort!
Customizing Your Crispy Spring Rolls
For this recipe, I use thinly sliced pork loin to match the texture of the other ingredients. The fine shreds create a great mouthfeel and make the filling extra juicy. However, ground pork, chicken, or even a vegetarian filling works wonderfully as well. Once you get comfortable making spring rolls, you can customize them with endless filling combinations to suit your taste.
Choosing the Right Wrapper
Spring roll wrappers are widely available in Asian grocery stores, typically found in the frozen section alongside other Asian pastries. Simply let them defrost at room temperature and carefully separate each sheet before wrapping.
How to Make Crispy Spring Rolls
Ingredients
For the Filling:
- Pork loin, julienned
- Cabbage, finely shredded
- Carrot, julienned
- Bean sprouts
- Wood ear mushrooms, soaked and sliced
- Vermicelli noodles, soaked and cut into smaller pieces
- Green onions, finely chopped
- Garlic, minced
Seasoning:
- Soy sauce
- Shaoxing wine (optional)
- White pepper
- Cornstarch
- Salt
- Sugar
- Chicken bouillon powder
For Wrapping and Frying:
- Spring roll wrappers (depending on the size of the wrapper, this recipe makes 20-30 spring rolls)
- Flour mixed with water (as a sealing paste)
- Neutral oil for deep-frying
Instructions:
Step 1: Prepare the Pork and Filling
1. Cut the Vegetables:
- Rinse and drain the bean sprouts.
- Shred the cabbage, julienne the carrot, and slice the wood ear mushrooms into thin strips.
- Chop the green onions finely and mince the garlic.
- Soak the vermicelli noodles in warm water until softened, then cut them into smaller pieces.
2. Marinate the Pork:
- In a bowl, mix the pork strings with white pepper, Shaoxing wine, soy sauce, and cornstarch.
- Stir well until evenly coated, then add a small amount of oil to lock in moisture and prevent the pork from sticking together.
Step 2: Cook the Filling
- Heat a pan over medium-high heat and add 2 tablespoons of neutral oil.
- Stir-fry the marinated pork until fully cooked, breaking up any clumps.
- Add the green onion and garlic, cooking until fragrant.
- Toss in the cabbage, carrot, and wood ear mushrooms, then season with soy sauce, salt, sugar, and chicken bouillon powder. Stir-fry for 1-2 minutes.
- Add the bean sprouts and vermicelli noodles, stirring everything together.
- Adjust seasoning if needed, and let the mixture absorb any remaining liquid.
- Remove from heat and let the filling cool completely before wrapping.
Step 3: Wrap the Spring Rolls
1. Prepare the Wrapper
- Lay a spring roll wrapper on a flat surface with one corner pointing toward you.
2. Add the Filling
- Place 1-3 tablespoons of the cooled filling near the bottom corner, depending on the size of the wrapper.
3. Wrap the Spring Roll
- Roll the wrapper up halfway, fold in the sides to secure the filling, and continue rolling once.
- Apply a dab of flour paste to the remaining corner, then roll tightly to seal the spring roll.
- Repeat with the remaining wrappers and filling.
Step 3: Fry the Spring Rolls
1. Heat oil in a deep pan or fryer to 325°F (160°C). Keep the heat at medium-low to prevent the spring rolls from burning.
2. Fry in batches for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove the fried spring rolls and place them on a paper towel to drain excess oil. Serve hot for the best taste.
Serving and Storing Tips
Serve these crispy spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or a soy-vinegar blend. Whether you’re celebrating Chinese New Year or just craving a crunchy, savory snack, these spring rolls are guaranteed to impress!
Bonus Tip: Freeze for Later
Spring rolls freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer bag or container. To cook, fry directly from frozen for 6-8 minutes at 325°F (160°C), and they’ll be just as crispy and delicious.
Reheat Option:
If you have leftovers, simply air-fry them at 350°F (175°C) for 2-3 minutes until heated through.
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Chinese Crispy Spring Rolls
Ingredients
For the Filling:
- 1 lb Pork loin julienned
- 2 cups shredded Cabbage finely shredded
- 1 medium Carrot julienned
- 2 cups Bean sprouts
- 1 cup soaked Wood ear mushrooms soaked and sliced
- 1 bunch Vermicelli noodles soaked and cut into smaller pieces
- 1 Green onions finely chopped
- 3 cloves Garlic minced
Marinating the Pork:
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine optional
- ¼ tsp White pepper
- 1 tbsp Cornstarch
- 1-2 tbsp Neutral oil e.g. canola oil, corn oil
Seasoning the Filling:
- ½ tsp Salt or to taste
- 1 tsp Sugar
- 1 tbsp Soy sauce
- 1 tbsp Chicken bouillon powder
For Wrapping and Frying:
- 1 pack Spring roll wrappers depending on the size of the wrapper, this recipe makes 20-30 spring rolls
- 1 tbsp Flour mix with 2 tbsp water as a sealing paste
- Neutral oil for deep-frying
Instructions
Step 1: Prepare the Filling
- Cut the Vegetables: Shred the cabbage, julienne the carrot, soak and slice the wood ear mushrooms into thin strips. Rinse and drain the bean sprouts. Chop the green onions finely and mince the garlic.
- Soak the vermicelli noodles in warm water until softened, then cut them into smaller pieces.
- Marinate the Pork: In a bowl, mix the pork strings with white pepper, Shaoxing wine, soy sauce, and cornstarch. Stir well until evenly coated, then add a small amount of oil to lock in moisture and prevent the pork from sticking together.
Step 2: Cook the Filling
- Heat a pan over medium-high heat and add 2 tablespoons of neutral oil. Stir-fry the marinated pork until fully cooked, breaking up any clumps.
- Add the green onion and garlic, cooking until fragrant.
- Toss in the cabbage, carrot, and wood ear mushrooms, then season with soy sauce, salt, sugar, and chicken bouillon powder. Stir-fry for 1-2 minutes.
- Add the bean sprouts and vermicelli noodles, stirring everything together. Adjust seasoning if needed, and let the mixture absorb any remaining liquid.
- Remove from heat and let the filling cool completely before wrapping.
Step 3: Wrap the Spring Rolls
- Lay a spring roll wrapper on a flat surface with one corner pointing toward you.
- Place 1-3 tablespoons of the cooled filling near the bottom corner, depending on the size of the wrapper.
- Roll the wrapper up halfway, fold in the sides to secure the filling, and continue rolling once. Apply a dab of flour paste to the remaining corner, then roll tightly to seal the spring roll.
- Repeat with the remaining wrappers and filling.
Step 4: Fry the Spring Rolls
- Heat oil in a deep pan or fryer to 325°F (160°C). Keep the heat at medium-low to prevent the spring rolls from burning.
- Fry in batches for 5-7 minutes, turning occasionally, until golden brown and crispy.
- Remove the fried spring rolls and place them on a paper towel to drain excess oil.
- Serve hot with your favorite dipping sauce, such as sweet chili sauce or a soy-vinegar dip.
