Crispy Chinese Spring Rolls
Spring rolls burst or go soggy because the filling is warm or still holds moisture. It must be cooked until dry, cooled completely, and drained of any liquid. And the seal is cornflour and water, not egg.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Calories
- 190
The spring roll is one of the best-known Chinese appetisers worldwide, named for the Spring Festival it was made for. Crisp vegetable rolls served with sweet-and-sour sauce. The recipe is easy, but break either of two rules and it fails.
Method
-
1
The filling
Over the highest heat, fry the garlic and ginger, add the chicken if using, then all the vegetables and stir for only 3 minutes. The vegetables must stay crisp.
⏱ 6 min -
2
Season and dry
Add the soy sauce, sesame oil and pepper, and stir over high heat until every trace of liquid has gone.
⏱ 4 min -
3
Drain and cool
Spread the filling in a sieve over a bowl and let it cool for at least 30 minutes. Discard any liquid that drips out.
⏱ 32 min -
4
The glue
Dissolve the cornflour in the water to a thin paste — this is your glue. Egg slips and the roll opens in the oil.
⏱ 2 min -
5
Roll
Put two spoonfuls of filling at one end of the wrapper, fold the sides in, roll tightly with no trapped air, and brush the last 2 cm with the cornflour paste.
⏱ 20 min -
6
Fry
Heat the oil to 170°C and fry in batches for 4 minutes, turning, until evenly golden.
⏱ 18 min -
7
Drain
Drain on a wire rack, not kitchen paper, and serve hot with sweet-and-sour sauce or soy with vinegar.
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Tips that actually matter
- The filling cold and completely dry — any moisture makes the roll burst in the oil.
- Cornflour-and-water glue, not egg. Egg slips.
- Roll tightly with no trapped air — air expands and opens the roll.
- They freeze raw beautifully and fry straight from frozen with one extra minute.
People also ask
How are they different from Vietnamese rolls?
Chinese spring rolls are fried and their wrappers are wheat-based. Vietnamese rolls (goi cuon) are served cold and their wrappers are made of rice and are translucent.
Why are mine soggy?
The oil was not hot enough (it needs 170°C), or the pan was crowded, or you drained them on kitchen paper. A wire rack preserves the crispness.
Can I bake them?
Yes — brush with oil and bake at 200°C for 20 minutes, turning halfway. Lighter, but less crisp than fried.
Cook mode
Crispy Chinese Spring Rolls
-
1
The filling
Over the highest heat, fry the garlic and ginger, add the chicken if using, then all the vegetables and stir for only 3 minutes. The vegetables must stay crisp.
-
2
Season and dry
Add the soy sauce, sesame oil and pepper, and stir over high heat until every trace of liquid has gone.
-
3
Drain and cool
Spread the filling in a sieve over a bowl and let it cool for at least 30 minutes. Discard any liquid that drips out.
-
4
The glue
Dissolve the cornflour in the water to a thin paste — this is your glue. Egg slips and the roll opens in the oil.
-
5
Roll
Put two spoonfuls of filling at one end of the wrapper, fold the sides in, roll tightly with no trapped air, and brush the last 2 cm with the cornflour paste.
-
6
Fry
Heat the oil to 170°C and fry in batches for 4 minutes, turning, until evenly golden.
-
7
Drain
Drain on a wire rack, not kitchen paper, and serve hot with sweet-and-sour sauce or soy with vinegar.
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