Chinese Spring Rolls (Deep-Fried, 春卷)

Method11 steps

1. 1

   Step 1: Thaw the unopened spring-roll wrappers in the refrigerator the night before. Before mixing the filling, rehydrate the 100 g dried vermicelli with water according to its package, drain well, discard the soaking water and cut the noodles into short sections. Have the shrimp cubed, carrot grated, chives cut, mushrooms sliced and scallions chopped. If using the optional dipping sauce, mince its garlic and chop its chili now.

   Uses 15 large wheat spring-roll wrappers, 25 × 25 cm, thawed in the refrigerator · 100 g dried mung bean vermicelli, to rehydrate and cut into short sections · Water, enough to rehydrate the dried vermicelli according to its package

2. 2

   Step 2: Separate one of the two eggs and keep its yolk in a small bowl for sealing. Put the other whole egg and the separated white into a large mixing bowl with the minced pork (200 g), peeled shrimp (120 g), carrot (120 g), bean sprouts (130 g), chives, fresh mushrooms, scallions (2 stalks) and the drained vermicelli from step 1. Leave the filling uncooked.

   Uses 200 g minced pork · 120 g shrimp, shelled and cubed · 120 g carrot, grated · 130 g bean sprouts · 100 g Chinese chives, cut into short sections · 6 fresh shiitake mushrooms, thinly sliced · 2 stalks scallions, finely chopped · 2 eggs, reserving one yolk for sealing

3. 3

   Step 3: Add the oyster sauce (2 tbsp), sesame oil (1 tsp), filling salt (½ tsp), filling sugar (½ tsp) and white pepper (¼ tsp) to the filling bowl from step 2. Mix until everything is evenly distributed, keeping the reserved yolk separate.

   Uses The filling bowl, excluding the separately reserved yolk · 2 tbsp oyster sauce · 1 tsp sesame oil · ½ tsp salt for the filling · ½ tsp sugar for the filling · ¼ tsp ground white pepper

4. 4

   Step 4: Gently separate the 15 thawed wrappers from step 1 and cover them with a clean damp cloth so they do not dry out or tear.

   Uses 15 thawed wheat spring-roll wrappers

5. 5

   Step 5: Set one wrapper from step 4 on a flat surface with a corner pointing toward you. Put about 3 tablespoons of the seasoned filling from step 3 above that corner and shape the filling into a rectangle.

   Uses 1 of the 15 separated wrappers · About 3 tbsp filling for this roll

6. 6

   Step 6: Lift the nearest corner of the filled wrapper from step 5 over the filling and roll toward the wrapper’s halfway line. Roll tightly without trapping air, taking care not to tear the wrapper.

   Uses first filled wrapper

7. 7

   Step 7: Lightly press the ends of the filling in the partly rolled wrapper from step 6. Fold the left and right corners toward the middle.

   Uses partly rolled first spring roll

8. 8

   Step 8: Roll the folded wrapper from step 7 until only the upper triangle remains. Brush that triangle with a little of the yolk reserved in step 2, then roll to seal. Repeat steps 5–8 with the remaining 14 wrappers from step 4 and filling from step 3. Keep any unused filling chilled and cook it fully separately. Fry the assembled rolls promptly; if making ahead, freeze them immediately after assembly.

   Uses folded first spring roll · Reserved egg yolk, as needed for sealing · Remaining 14 wrappers · Filling for the remaining rolls

9. 9

   Step 9: Heat the neutral oil in a small wok or pot to 180°C (350°F) for freshly assembled rolls, with an oil depth at least twice the thickness of a roll. If cooking rolls frozen after assembly, keep them frozen and heat the oil to 190°C (375°F); cook without defrosting. Gently add one uncrowded single-layer batch of the uncooked rolls from step 8. Keep waiting frozen rolls frozen and waiting fresh rolls chilled briefly while their batch waits.

   Uses Neutral high-heat oil, enough for deep-frying · One uncrowded batch of the assembled rolls

10. 10

    Step 10: Fry the first batch from step 9 over medium heat, turning it several times for even browning. The author’s guide for fresh rolls is about 3–4 minutes per batch; check from 3 minutes and continue until golden and the center reaches 71°C (160°F), with the shrimp opaque and the filling fully cooked. Frozen rolls may need longer; use the same fully cooked center check. Lift onto kitchen paper to drain. Repeat with the remaining rolls from step 8, allowing the frying oil to return to 180°C for fresh rolls or 190°C for frozen rolls before each batch, and collect the drained cooked rolls on a clean tray.

    Check spring rolls, per batch · 3 minUses first batch in frying oil · Remaining assembled rolls for subsequent batches

11. 11

    Step 11: If using the optional dipping sauce, stir together its 2 tablespoons rice vinegar, 1 teaspoon light soy sauce, pinch of sugar, minced garlic and fresh chili to taste. Serve the drained cooked rolls from step 10 warm, plain or with this sauce. Refrigerate cooked leftovers promptly in shallow containers.

    Uses Cooked rolls lifted from the frying oil · 2 tbsp white rice vinegar for the optional dipping sauce · 1 tsp light soy sauce for the optional dipping sauce · 1 pinch sugar for the optional dipping sauce · 1 garlic clove, minced, for the optional dipping sauce · Fresh chili, finely chopped, to taste, for the optional dipping sauce