Oh boy, do I love spring rolls. These bad boys have remained a favorite of mine for years, and are my go-to item on any Southern Chinese menu.
For the uninitiated, spring rolls (or 春卷 in Mainland China) are crispy wraps, filled with an assortment of vegetables and sometimes meat, often shrimp or pork.
Although often deep fried in a wok, spring rolls are still relatively healthy. They contain a great amount of vegetables, and are pretty light (although that does make me want to eat about thirty in one sitting…).
There are a whole host of interpretations of spring roll recipes, varying according to the area they’re from, and some even coming from further afield, like Vietnam and Thailand. However, the recipe we’re using today is my favorite, but still gives you a lot of room to improvise with other ingredients!
Everyone’s different, but I love to have these with either sriracha or soy sauce. The contrast between the two work well to create a great combination of dipping sauces. Also, I’m a hot sauce fiend so any excuse to have sriracha is fine by me!
Note that although pork and shrimp does tend to be the traditional main ingredient for the meat variety of spring rolls, today we’re using chicken. I always like to shake things up!
- 1 tbsp of groundnut oil
- 200 g of skinless chicken breast fillets chopped into small pea-sized pieces
- 4 Chinese mushrooms washed, drained and finely chopped
- 1 tbsp of light soy sauce
- 1 tbsp five-spice powder
- 1 tsp grated fresh root ginger
- 75 g of beansprouts
- 2 large spring onions finely sliced lengthways
- 1 small carrot julienned
- 1 tbsp oyster sauce
- 1.2 tbsp light soy sauce
- Sea salt and ground white pepper
- 16 ready-made large spring roll wrappers
- 1 egg yolk beaten
- Preheat a wok on high with oil, add the chicken and mushrooms, and stir-fry for a couple of minutes
- Season with soy sauce and five-spice powder
- Remove from the wok and set aside to cool for ten minutes
- Put the beansprouts, spring onions, grated ginger, and carrot in a bowl, along with the chicken and mushrooms.
- Season with the oyster sauce, soy sauce, sea salt and pepper. Stir thoroughly to combine.
- Lay down two spring roll wrappers on a flat surface, with one on top of the other.
- Spoon two tablespoons of the mix into the center of the wrapper
- Brush each corner of the wrapper with cornflour paste.
- Bring two of the opposite corners of the wrappers together first. Then the other two towards the middle and then roll the pastry up tightly towards the top corner. Seal it by brushing a little of the beaten egg yolk
- Repeat this process with the remainder of the wrappers and filling mix. I recommend making as many as possible (then again, I am always eating…)
Heat the wok over a high heat and add enough oil to fill about a fourth of the depth of your wok.
Carefully lower the spring rolls in small batches into the oil and fry for between two and three minutes, or until golden-brown. Remove, and drain on kitchen paper for a few minutes.
Transfer the spring rolls onto a plate and leave to cool and dry. Once ready, enjoy!
What’s your favorite spring roll recipe? Let us know your favorite way of making it in the comments!