Chinese spring rolls are a perfect appetizer and small bite for parties. They are made of a crispy, delicate wrapper filled with savory ingredients such as pork and shrimp. They are also great for special occasions, like during Chinese New Year.

As Cantonese, we have enjoyed this for decades. So, let’s get rolling and bring some oriental flavor into your kitchen!

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

🛒Ingredients needed for Chinese spring rolls

• Meat and shrimp. There are no strict guidelines on what to use for spring roll filling. Ground pork and shrimp are the most common ingredients. You can omit meat and shrimp to make vegetarian spring rolls. 
• Vegetables. The vegetables I use in this recipe are yam bean, shredded napa cabbage, glass noodles (mung bean vermicelli / Tang Hoon/ 冬粉), shredded carrots, and spring onions. These are also the common ingredients for various Cantonese cuisine. Other fresh vegetables are bamboo shoots, bean sprouts, and bell peppers. Bell pepper is more common as a filling for American Chinese than traditional Chinese spring rolls.
• Mushrooms. I use dry shiitake mushrooms instead of fresh ones. This is because dry mushrooms are more flavorful and aromatic than fresh mushrooms.
• Seasonings. The main seasoning ingredients for the Chinese spring rolls are light soy sauce, white pepper powder, and oyster sauce. Other seasoning ingredients that you can include are fish sauce and hoisin sauce.
• Spring roll wrappers. Spring roll wrappers are made with flour, water, and salt, which differs from the rice paper wrappers used to make fresh Vietnamese rice paper rolls. These wrappers are thin, resulting in a crispy texture when fried. The thinness is critical as it impacts the overall texture and flavor of the spring roll. It is available in most Asian grocery stores in the frozen section.

👉 How to make Chinese spring rolls

1. Soak the glass noodles in warm water until soft. Drain and cut them into two-inch lengths with scissors.

2. Minced the meat, preferably with some fat. You can purchase minced meat from the butcher to save time. Clean, devein, and remove the shell and head of the shrimp. Soak the dried shiitake mushrooms in hot water until soft, then cut them into thin strips or dice. Cut the vegetables (carrot, cabbage, yam bean) into strips and spring onion into short sections.

3. Heat some oil in a wok. Stir-fry the meat and shrimp until fully cooked. Remove and set aside.

4. Next, stir-fry the mushroom and other vegetables (except the spring onion) with the remaining oil until soft. You can add a splash of water if it is too dry.

5. Return the meat and shrimp to the wok. Season with light soy sauce, oyster sauce, salt, and pepper. Stir-fry until the ingredients are thoroughly mixed. Finally, add the glass noodles and spring onions. Remove from the wok.

6. Wrap the spring rolls. Place the filling slightly off-center on the spring roll skin (wrapper). Then, roll up the spring roll skin from the side near you over the filling until halfway to encase the filling inside. It also helps to prevent the formation of air pockets inside the spring rolls. Fold the left and right sides inwards, like making an envelope. Apply some egg wash at the top corner of the wrapper, then roll the spring roll tightly to seal it up. Otherwise, mix some flour with water to form a thick paste instead of using egg wash.

7. Deep-fried spring rolls. Heat the vegetable oil to about 180°C/355°F. Drop the spring rolls carefully into the oil near the surface one by one to prevent the oil from splashing. Do not crowd the spring rolls in the pan to prevent them from sticking together, especially during the first minute. After the first minute, push the spring rolls around with a pair of chopsticks and flip them over occasionally to ensure even cooking. Deep-fried the spring rolls until golden brown.

8. Remove them with a pair of tongs and place them on paper towels to remove the excess oil after deep frying.

To serve

There’s no need to make a dipping sauce for the Cantonese spring rolls. However, most Malaysians like a good quality chili garlic sauce or sweet chili sauce.

💡Tips and notes for the best Chinese spring rolls

• Yam bean is also called jicama. It is a type of local turnip widely used in Malaysia. You can use bean sprouts as a substitute if yam bean is unavailable.
• Glass noodles are also called cellophane noodles (冬粉). The noodles are made with vegetable starch, particularly mung bean. It is semitransparent when dry, and it becomes glass-like translucent after soaking. It has a unique, slippery mouthfeel.
• The ingredient must be cold before using it as a filling. Otherwise, the moisture from the filling will wet the wrapper and make it less crispy.
• The filling must be dry. Therefore, it is best not to add too much water and drain the bean sprouts and glass noodles well during stir-frying.
• You should keep the spring roll skin in the freezer before use. Then, when you want to use it, cut open the plastic bag and thaw at room temperature until you can separate each skin without breaking.
• I remove only one wrapper each time to wrap the spring roll. It is tidier to do this than having many wrappers on the work surface as they are pretty fragile. You must use all the loose wrappers because it is difficult to stack them up after detaching them from the original stack.
• I used one ounce of the filling for the wrapper, which measured 8.5 inches square.
• Spring roll wrappers are sold in Asian grocery stores. I do not suggest making the wrapper yourself, as the entire spring roll making process will become too lengthy. Most Chinese restaurants that I know use store-bought spring roll wrappers.
• I use an electric deep-fryer to make spring rolls in the restaurant. However, it is impractical at home as it requires too much oil. The best way is to use a large skillet or a Dutch oven to deep fry the spring rolls at home. The oil after frying is relatively clean, which can be used to stir-fry other dishes. 

Can I bake the spring rolls instead of deep-frying them?

The best way to bake the spring rolls is to liberally apply oil and bake them at around 190 to 200 degrees Celsius for about 25 minutes or until golden brown.

It is possible to bake it without applying any oil, but the texture won’t be as crispy as if you apply oil. It is also best to put them on the wire rack instead of on a baking tray.

🆒 How to store and reheat Chinese spring rolls

I always make more spring rolls than required on the same day, as they can be kept in the freezer for a month or two with no noticeable flavor deterioration. It is better to make them in advance, whether in the restaurant or preparing for the forthcoming festive or parties.

Below is the method to keep the spring rolls:

1. After wrapping the spring rolls, place them in a single layer with the seam side down on a tray that fits into your freezer. Make sure the spring rolls are separated to prevent them from sticking together.
2. Cover the spring rolls with a piece of plastic sheet. Place them in the freezer until frozen.
3. Once the spring rolls are frozen, remove them from the freezer and arrange them in a large freezer-safe container, as the hardened spring rolls will not stick together. I prefer to put the spring roll by layers in a crisscross manner. I then place a plastic sheet in between the layers.
4. When you want to fry the spring rolls, remove them directly from the freezer and deep-fry them. There is no need to defrost or thaw them at room temperature.

About spring roll and its origin

The term “spring roll” comes from the Chinese word 春卷 (chūnjuǎn), which translates to “spring roll” in English. This name reflects the dish’s connection to the spring season, as spring rolls are traditionally enjoyed during the Spring Festival (Chinese New Year), symbolizing the arrival of spring and prosperity.

The origins of spring rolls can be traced back to ancient China. Historical accounts suggest that a version of the dish existed as early as the Jin Dynasty/ 晋朝 (266-420 AD). During this time, thin pancakes filled with seasonal vegetables were made to celebrate the first day of spring. The dish evolved significantly over the centuries, particularly during the Tang Dynasty / 唐朝 (618-907 AD), when the fillings varied based on social class. It was further refined during the Ming Dynasty 明朝 (1368-1644) when the rolled form of spring rolls became popular.

Spring rolls are snacks popular in South East Asian countries. They also served as appetizers in Chinese restaurants in some Western countries. Interestingly, they are nearly never served as in Asia before the main dish. Instead, spring rolls are one of the items on the menu of dim sum restaurants in Asia.

❓ Are egg rolls and spring rolls the same?

An egg roll is similar to a spring roll but is American Chinese cuisine. The main difference is that the wrapper includes eggs, flour, and water.

The classic spring rolls are made with thin, light wrappers made of wheat flour. They are usually smaller than egg rolls. On the other hand, egg rolls are larger and have thicker wrappers.

The origin of egg rolls has yet to be established. However, the general theory is that it was created in the 1930s in New York City.

Egg rolls are always fried, and the skin is thicker, blistered, and bumpier than spring rolls. As for spring rolls, they are either fried, steamed, or baked.

❓ What about summer rolls? 

Summer rolls are Vietnamese snacks made with thin rice paper wrappers. They are normally served cold and accompanied by a Vietnamese dipping sauce, a mix of fish sauce, garlic, chili, and lime juice. Summer rolls are a common item as an appetizer or side dish. Please refer to the recipe for summer rolls on this blog.