Cassie's Kitchen/Cantonese/Appetizers

春卷Spring Rolls

Crispy Golden Parcels of Spring

"The crackle of a perfect spring roll is the sound of celebration."

45Minutes
20Rolls
2/5Difficulty

The Origin

A Chinese New Year tradition that's conquered the world.

The Taste of Spring Festival

Spring rolls originated during the Jin Dynasty (265-420 AD) as thin pancakes filled with spring vegetables — a celebration of the new season. Called chūn bǐng (spring pancakes), they were served on the first day of spring.

Over centuries, the tradition evolved. The pancakes became wrappers. The wrappers got fried. And the spring roll as we know it was born — a golden, crispy shell around a savory filling, eaten during Chinese New Year to welcome prosperity.

"Gold bars of good fortune, wrapped in crunch."

The Ingredients

The Filling

  • 200gNapa cabbage, shredded
  • 100gCarrots, julienned
  • 100gBean sprouts
  • 4Shiitake mushrooms, sliced
  • 100gGround pork (optional)
  • 2Scallions, chopped
  • 2 clovesGarlic, minced
  • 1 tbspGinger, minced

Seasonings

  • 2 tbspSoy sauce
  • 1 tbspOyster sauce
  • 1 tspSesame oil
  • ½ tspWhite pepper
  • 1 tspSugar

To Assemble

  • 1 packSpring roll wrappers
  • 2 tbspFlour + water paste (for sealing)
  • OilFor deep frying

The Method

01

Make the Filling

1

Heat wok over high heat. Add oil, then pork (if using). Cook until no longer pink.

2

Add garlic and ginger. Stir-fry 30 seconds until fragrant.

3

Add cabbage, carrots, mushrooms. Stir-fry 3-4 minutes until softened but still crisp.

4

Add bean sprouts and scallions. Toss briefly. Add all seasonings.

5

Transfer to a colander over a bowl. LET IT COOL COMPLETELY. Excess moisture = soggy rolls.

Critical

The filling MUST be cool and dry. Hot filling steams inside the wrapper and makes it soggy. Patience here = crunch later.

02

Roll

6

Place wrapper in a diamond orientation. Add 2 tablespoons of filling in a line across the lower third.

7

Fold bottom corner over filling. Fold in sides. Roll tightly toward top corner.

8

Brush top corner with flour paste. Press to seal. Place seam-side down.

03

Fry

9

Heat oil to 350°F (175°C). Fry rolls in batches, 3-4 minutes, turning once, until golden and crispy.

10

Drain on paper towels. Serve immediately with sweet chili sauce or hot mustard.

Variations

Vegetarian

Skip the pork. Add more mushrooms and some pressed tofu for substance.

Shrimp Spring Rolls

Replace pork with chopped shrimp. Add a little fish sauce for depth.

Air Fryer

Brush with oil, air fry at 400°F for 8-10 minutes, flipping halfway. Not quite the same, but healthier.