The sizzle of spring rolls hitting hot oil is one of the most nostalgic sounds of Chinese New Year. Every puff of aroma takes me back to bustling family kitchens, festive markets, and the joyful anticipation of the Lunar New Year feast. In Cantonese tradition, spring rolls symbolize wealth and prosperity, as their golden cylindrical shape resembles ancient gold ingots.

Making spring rolls may seem labor-intensive, but with careful preparation, they are manageable and utterly rewarding. In this recipe, I’ll guide you step-by-step to create crispy, flavorful spring rolls just like those served during festive gatherings, keeping the authentic Cantonese ingredients and techniques intact.

This dish is part of my full Chinese New Year food guide, where I share the traditions and meanings behind all the classic festival dishes.

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Chinese Spring Rolls (Cantonese style)

Yield: 16 spring rolls

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Learn the secrets to making the perfect Chinese spring rolls, Cantonese style. It tastes just like your favorite restaurant.

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Ingredients

Ingredients A

• 70 g glass noodles (冬粉)
• 100 g minced meat
• 50 g of shrimp
• 100 g of yam bean (沙葛 / jicama）
• 50 g of carrot
• 2 stalks of spring onions
• 50g cabbage
• 4 dried shiitake mushrooms
• 16 pieces spring roll wrappers
• Vegetable oil for deep-frying

Ingredients B (seasonings)

• 1/2 teaspoon of salt
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1/4 tsp ground white pepper

Instructions

1. Prepare the Filling

1. Soak the dried shiitake mushrooms in hot water until soft, then dice them.
2. Cut carrots, cabbage, and yams into thin strips.

1. Cut spring onions into short sections.
2. Soak glass noodles in warm water until soft. Drain and cut into 2-inch lengths with scissors.
3. Heat some oil in a wok over medium heat. Stir-fry the minced meat and shrimp until fully cooked. Remove and set aside.
4. In the same wok, stir-fry the mushrooms and other vegetables (except spring onions) until slightly softened.
5. Return the meat and shrimp to the wok.
6. Add Ingredients B (seasonings) and stir-fry until everything is thoroughly mixed.
7. Finally, add the glass noodles and spring onions, stirring until evenly combined. Remove from heat and allow the filling to cool completely before rolling.

2. Wrap the Spring Rolls

1. Lay one spring roll wrapper on a clean, dry surface with a corner pointing toward you.
2. Spoon 2–3 tablespoons of filling near the bottom corner.
3. Fold the corner over the filling, fold in the sides, roll tightly, and seal with a dab of water or beaten egg.
4. Repeat with all wrappers.
5. Tip: Watch the wrappers carefully — if they dry out, cover them with a damp cloth while you work.

3. Deep-Fry the Spring Rolls

1. Heat vegetable oil to about 180°C (355°F) in a deep pan or wok.
2. Carefully place spring rolls in the oil, one by one, near the surface to prevent splashing.
3. After the first minute, gently move them with chopsticks and flip occasionally to ensure even cooking.
4. Fry until golden brown on all sides (usually 3–4 minutes per batch).
5. Remove and drain on paper towels to absorb excess oil. Serve immediately.

Recommended Products

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• 
  Lee Kum Kee Vegetarian Mushroom Flavored Stir-Fry Sauce, 1.25 Pound (Pack of 12)
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  Havista Dried Premium Flower Shiitake Mushrooms, 6 Ounce
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  Pure Mung Bean Vermicelli
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  Blue Dragon Spring Roll Wrap, 134 GR

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 302mgCarbohydrates: 14gFiber: 1gSugar: 0gProtein: 4g

This data was provided and calculated by Nutritionix on 08/01/2023

Tips & Tricks

• Crispier rolls: Freeze uncooked rolls for 15–20 minutes before frying.
• Prevent soggy wrappers: Make sure the filling is completely cooled and not too wet.
• Vegetarian option: Replace meat and shrimp with tofu or extra vegetables.
• Storage: Cooked rolls can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.
• Rolling tip: Don’t overfill the wrappers. Too much filling can cause tearing or uneven cooking.
• Serving suggestion: Serve with sweet chili sauce, plum sauce, or your favorite soy-based dip for a traditional touch.

Frequently Asked Questions (FAQ)

Q1: Can I bake the spring rolls instead of deep frying?
A: Yes, brush lightly with oil and bake at 200°C (390°F) for 15–20 minutes, flipping halfway. They won’t be as crisp as deep-fried but are a lighter option.

Q2: Can I freeze spring rolls before frying?
A: Absolutely. Freeze individually on a tray, then transfer to a ziplock bag. Fry directly from frozen, adding 1–2 extra minutes to cooking time.

Q3: What is the best oil for frying spring rolls?
A: Use a neutral oil with a high smoke point, like vegetable, peanut, or canola oil.

Q4: How do I prevent the wrappers from tearing?
A: Make sure the filling is cooled and not too wet. Roll tightly but gently to avoid ripping.

Q5: Can I prepare the filling ahead of time?
A: Yes! You can prepare the filling a day ahead and refrigerate it. Just cool completely before rolling.

More Recipes You’ll Love

• Dumplings for Wealth and Prosperity – Another classic symbolizing abundance.
• Longevity Noodles (长寿面) – Perfect for a complete festive meal.
• Steamed Fish for Abundance – Complement your spring rolls with a traditional centerpiece dish.