Chinese Spring Rolls - Great authentic taste and easy to follow instructions. Suggestions for chicken, vegetarian, or pork fillings. You choose! Here's a delicious recipe for you. We've got step-by-step instructions on how to fold the spring rolls, and what fillings you can put in them. 

Chinese Spring Rolls - Great authentic taste and easy to follow instructions. Suggestions for chicken, vegetarian or pork fillings. You choose!

The recipe is easy, just follow the step by step photos and your spring rolls will be perfect!

The trick with making any Chinese food and it's guaranteed success is to prepare everything beforehand. You need to get all your ingredients together, chopped, diced, marinated, sauces prepared in little bowls, absolutely everything that belongs in a recipe must be at hand before you turn on the heat!

There are many variations to Chinese Spring Rolls throughout the Far East, with different names, such as lumpia, and also with differing wraps, some made from rice paper, as in the Vietnamese types, and gives a transparent appearance, or egg-based wraps, similar to that of filo pastry. It goes without saying, the fillings will also vary from region to region.

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The Chinese Spring Rolls we are going to make today are often found in Chinese restaurants in Hong Kong, particularly in the Dim Sum eateries, and is often served with a dipping Worcestershire Sauce and or sweet chili sauce.

The beauty of these spring rolls is that you can make them with whatever filling you desire. These are great for making if you have leftovers too! Just remember to keep the filling ingredients chopped small so it all fits in the roll. I will list the common ingredients used, and you can adapt to your taste.

These spring rolls are also freezer-friendly, so if you wanted to make up a batch and freeze BEFORE cooking, that makes it very convenient if you're planning ahead for say a party or gathering. They take a matter of minutes to cook, so you can be prepared and ready for your guests!

So come along to the Far East and let's make some Chinese Spring Rolls!

Ingredients

7 Spring roll pastry sheets, each measuring 8 in x 8 in ( 20 cm x 20 cm)

For the Filling

2 mushrooms, chopped small
1 Spring Onion / Scallion
5-6 stalks of coriander/cilantro
1/4 inch or 1 cm thick piece fresh ginger
1 clove garlic
1 cup or 70 g beansprouts
4 fresh Prawns (optional)
6 oz or 170 g pork or chicken fillet
Vegetable oil for deep frying. (use a small pan)

The marinade

1 Teaspoon cornflour / cornstarch
1 Teaspoon sugar
1 Teaspoon Chinese rice Wine
1 Teaspoon Sesame Oil
1 Teaspoon Chicken stock powder
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
2 teaspoon cold water

Chinese Spring Rolls, ingredients for marinade

You can buy Spring Roll Pastry from Asian shops, if you have some left over, put in a zip lock bag and freeze. Once the pastry comes into contact with air, it will dry quickly so have a damp cloth to place over the pastry whilst you are preparing the rolls.

Chinese Spring Rolls pastry

TIP

The main thing we need to do is get everything ready before we start cooking.

Please be aware, that your Spring Roll Pastry will dry out as soon as it makes contact with the air so please use a damp tea towel to cover it whilst you are preparing everything.

These Spring Rolls will be made roughly the length of your finger. You can make them bigger if you wish, adjust the amount of filling accordingly.

Instructions

Prepare the Vegetables

First we will prepare all the vegetable items and place them on a plate.
1. Chop mushrooms (1/2 cm sized pieces)

2. Chop cilantro/ coriander, and Spring Onion/scallion shred (see picture) Cut it across into 1 inch lengths and then shred.

Chinese Spring Rolls, preparing vegetables, sliced, chopped

3. Finely chop ginger and garlic.

4. Place beansprouts on plate (no need to chop)

Prepare the meat

Now to prepare the meat. You need to cut it very fine like matchsticks. Watch the photos to get the idea.

1. Cut meat finely. Start by cutting your fillet in half horizontally

Chinese Spring Rolls, how to prepare the meat
Step 1. Cut the fillet horizontally

then vertically slice down to make matchstick sizes

Chinese Spring Rolls, how to prepare the meat
Step 2. Once horizontally cut, slice straight down to get matchstick size
Chinese Spring Rolls, how to prepare the meat
See the size up against a bean sprout!

2. Place in a bowl and add the wine, cornstarch, chicken stock, water, sesame oil.

3. Stir very well to get everything combined.

4. Slice prawns horizontally in half then cut into 1cm pieces. Place in a separate bowl

Chinese Spring Rolls, how to prepare prawns
Prawns sliced down the middle halved then chopped
Chinese Spring Rolls, showing ingredients prepared
Everything prepared!

Cook the meat & mushrooms

1. Add 1 teaspoon Vegetable oil to a pan. Add mushrooms, ginger & garlic. fry until all soft.

Chinese Spring Rolls, cooking mushrooms
Cook mushrooms,garlic & ginger

2. Add the pork. Stir fry until cooked. Transfer to your mixing bowl and allow to cool.

Chinese Spring Rolls, adding pork to pan
Add pork

Once the meat has cooled, add all the other ingredients together with the oyster sauce and combine very well.

Chinese Spring Rolls, adding all ingredients to bowl
Add all the other ingredients to the pork
Chinese Spring Rolls, adding all ingredients to bowl
Combine well

Making the wraps.

These wraps are a standard size so we need to cut them into quarters otherwise your spring rolls will be huge!

Follow the pictures step by step and you will get the idea. You will need a little bowl of water to wet the sides so they stick.

Make ahead tip

Once you have made the wraps, it is at this point you can freeze them and simply take out as many as you wish and cook as the instructions below.

TIP: 

Work with 2 or 3 squares at a time. cover the rest with a damp tea towel.

Chinese Spring Rolls, how to fold spring rolls
1. Cut the wraps into equal squares (10cm x 10 cm each)
Chinese Spring Rolls, how to fold spring rolls
2. Turn the wrap so it is like a diamond shape, and with your finger, run water along the sides.
Chinese Spring Rolls, how to fold spring rolls
3. Add a teaspoon of filling to the centre of the pastry
Chinese Spring Rolls, how to fold spring rolls
4. Take the bottom corner and pull over the filling
Chinese Spring Rolls, how to fold spring rolls
5. Bring the left & right sides together. If necessary, add a bit of water to the pastry to help it stick.
Chinese Spring Rolls, how to fold spring rolls
6. from the bottom, roll forward so you have a little triangle piece of pasty sticking out at the top. put a bit of water on this bit.
Chinese Spring Rolls, how to fold spring rolls
6. Seal the little triangle down and check there are no holes. Use water to stick any gaps of pastry together
Chinese Spring Rolls, how to fold spring rolls
Bingo! Ready for a quick fry!

Put enough vegetable oil in a saucepan, I prefer to fry 4-5 rolls at a time. When hot enough, add the rolls and cook until golden.

Chinese Spring Rolls, how to fry

(The first roll on the left of the photo I had the oil too hot. If yours go brown too fast, turn the heat down a little. The second roll from the left is the correct color!)

Chinese Spring Rolls, how to fry

Remove and drain on some kitchen paper, and serve with Worcestershire sauce or sweet chili sauce for dipping.

And there you have my Chinese Spring Rolls. these are always popular anytime, and great if you want to make ahead and store (uncooked) in the freezer. You can just get a few out and cook, from frozen and they will still be delicious. Please enjoy!

We'd love to hear from you and what you thought of our Chinese Spring Rolls recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Chinese Spring Rolls - Great authentic taste and easy to follow instructions. | Lovefoodies.com

Try these delicious Vietnamese Spring Rolls from Manila Spoon. Yum! They use rice paper sheets instead of pastry, a nice alternative!

Recipe Card

Chinese Spring Rolls - Great authentic taste and easy to follow instructions

Chinese Spring Rolls

Yield: 28
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

Chinese Spring Rolls - Great authentic taste and easy to follow instructions. Suggestions for chicken, vegetarian or pork fillings. You choose!

Ingredients

  • 7 in Spring roll pastry sheets, each measuring 8 x 8 in ( 20 cm x 20 cm)
  • For the Filling
  • 2 mushrooms, chopped small
  • 1 Spring Onion / Scallion
  • 5-6 stalks of coriander / cilantro
  • 1/4 inch or 1 cm thick piece fresh ginger
  • 1 clove garlic
  • 1 cup or 70 g beansprouts
  • 4 fresh Prawns, optional
  • 6 oz or 170 g pork or chicken fillet
  • Vegetable oil for deep frying., use a small pan

The marinade

  • 1 Teaspoon cornflour / cornstarch
  • 1 Teaspoon sugar
  • 1 Teaspoon Chinese rice Wine
  • 1 Teaspoon Sesame Oil
  • 1 Teaspoon Chicken stock powder
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Oyster Sauce
  • 2 teaspoon cold water

Instructions

  1. Prepare the Vegetables
  2. First we will prepare all the vegetable items and place on a plate.
  3. Chop mushrooms (1/2 cm sized pieces)
  4. Chop cilantro/ coriander, and Spring Onion / scallion shred (see picture) Cut it across into 1 inch lengths and then shred.
  5. Finely chop ginger and garlic.
  6. Place beansprouts on plate (no need to chop)
  7. Prepare the meat
  8. Now to prepare the meat. You need to cut it very fine like matchsticks. Watch the photos to get the idea.
  9. Cut meat finely. Start by cutting your fillet in half horizontally then vertically slice down to make matchstick sizes (step 1 & 2 photos)
  10. Place in a bowl and add the wine,cornstarch,chicken stock,water,sesame oil.
  11. Stir very well to get everything combined.
  12. Slice prawns horizontally in half then cut into 1cm pieces. Place in a separate bowl
  13. Cook the meat & mushrooms
  14. Add 1 teaspoon Vegetable oil to a pan. Add mushrooms, ginger & garlic. fry until all soft.
  15. Add the pork. Stir fry until cooked. Transfer to your mixing bowl and allow to cool.
  16. Once the meat has cooled, add all the other ingredients together with the oyster sauce and combine very well.
  17. Making the wraps.
  18. These wraps are a standard size so we need to cut them into quarters otherwise your spring rolls will be huge! Follow the pictures step by step and you will get the idea. You will need a little bowl of water to wet the sides so they stick.
  19. Work with 2 or 3 squares at a time. cover the rest with a damp tea towel.
  20. Put enough vegetable oil in a sauce pan, I prefer to fry 4-5 rolls at a time.
  21. When hot enough, add the rolls and cook until golden.
  22. (The first roll on the left of the photo I had the oil too hot. If yours go brown too fast, turn the heat down a little. The second roll from the left is the correct colour!)
  23. Remove and drain on some kitchen paper, and serve with Worcestershire sauce or sweet chili sauce for dipping.
Nutrition Information:
Yield: 28 Serving Size: 28 Servings
Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 50mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 3g

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19 thoughts shared

  1. Comment author image

    Barbara Desvaux de Marigny

    says:

    I will be making these very soon. Thank you so much for such clear and complete instructions which gives me the confidence to have a go !!!

  2. omg I really want to make these. I’m copying out the whole recipe..IN COLOR…with PICTURES…and going to try to find some scallions and corriander. I have corriander spice..and can get green onions…could I substitute?

    1. Hi Alanna, you need just enough oil to shallow fry and then turn once browned on one side. I can;t give you a measure as it depends how big or small the pan you will use is. But just enough to cover them :)

  3. Your detailed instructions with pictures is just what I needed to give me the help to make these spring rolls. I could fill
    up on these at the Chinese place…lol One question, can you freeze them for later, before frying, as its just me and its makes way too many for one. Thanks for this recipe, I will be making it soon.

    1. Hi Martha, I’m so glad you found the instructions helpful. Yes! You can indeed freeze them before frying. I usually lay them flat on grease proof paper, say a layer of 5 and then a piece of grease proof (parchment) in between and put another layer on top so they don’t stick. And then in a zip lock bag. That way you can just take what you need out of the freezer, and you can fry them from frozen, no need to defrost!