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Chinese Spring Rolls Recipe – Easy Crispy Appetizer

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These Chinese Spring Rolls are crispy, golden, and bursting with flavor — made with chicken, shrimp, or vegetables on the classic appetizer. Light, crunchy, and perfect for parties, dinners, or festive celebrations.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 cup grated carrots
  • 1/2 cup bean sprouts
  • 1/2 cup finely chopped cooked chicken or shrimp
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 12–14 spring roll wrappers
  • Oil for frying

Instructions

  1. Heat vegetable oil in a wok or large frying pan over medium heat.
  2. Add garlic and green onions; stir-fry until fragrant.
  3. Stir in cabbage, carrots, and bean sprouts; cook for 2–3 minutes until slightly tender.
  4. Add soy sauce, sesame oil, white pepper, and cornstarch; mix well to coat.
  5. Add cooked chicken or shrimp (if using) and cook for 1 more minute. Remove from heat and let the filling cool completely.
  6. Place a wrapper on a flat surface with one corner facing you. Add 2 tablespoons of filling near the bottom corner.
  7. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the top corner, sealing with water or flour paste.
  8. Heat oil in a deep pan to 350°F (175°C) and fry spring rolls 3–4 minutes until golden and crisp. Drain on a wire rack or paper towels.
  9. Alternatively, bake at 400°F (200°C) for 15–18 minutes, flipping halfway, until crispy. Serve with dipping sauce.

Notes

  • Cool filling completely before wrapping to avoid soggy rolls.
  • Use neutral oils like canola or peanut for frying.
  • Place fried rolls on a wire rack for best crispiness.
  • Freeze uncooked rolls for up to 2 months and fry from frozen.
  • Serve with sweet chili sauce or soy-vinegar garlic dip.

Nutrition

Find it online: https://recipeeasily.com/chinese-spring-rolls/