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Chinese spring rolls | by Food, Fash, Fit
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Chinese spring rolls

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These gingery spring rolls can be frozen ahead of time, but you should thaw them before deep frying. The ones pictured are normal size, but for bentos buy a large packet of spring roll wrappers and then cut them into quarters for cute mini spring rolls!


Ingredients for Chinese spring rolls


1 pack large spring roll wrappers

2 chicken breasts, shredded

75g cooked prawns, cut into small pieces

4 spring onions, finely chopped

100g bean sprouts

75g grated carrot

50g grated onion

3 square centimetres fresh ginger finely chopped

3 garlic cloves finely chopped

1 beaten egg

1 1/2 tablespoon light soy sauce

1 1/2 tablespoon oyster sauce

1 1/2 teaspoon sugar

1 teaspoon sesame seed oil

Pinch chilli flakes (optional)

Oil to stir fry and deep fry



Mix together the soy sauce, oyster sauce, sugar, sesame seed oil and chilli flakes.

Heat your wok to a medium heat. Stir-fry the chicken in 1 tbsp oil until it’s white, then reserve and drain. Remove excess moisture from your wok and heat some more oil.

Fry the ginger for 30 seconds, then add the garlic, frying for one minute. Add the grated onion and spring onion and cook until it has softened. Watch your temperature here – you don’t want to brown the ingredients. If the wok gets too hot, remove it from the burner for a few seconds.

Add the carrots, bean sprouts and prawns and cook until the bean sprouts are slightly translucent.

Pour on the beaten egg and mix. When the egg has solidified, add the soy sauce mixture and the egg and mix thoroughly. There should be no excess liquid – all the seasoning and egg should cling to the ingredients. Leave to cool.

To assemble your spring rolls, place your spring roll wrapper diagonally on the work surface and fill the corner nearest to you with a tablespoon of mixture. Pull the corner up over the top and then roll twice – you should now be roughly to the centre of the wrapper. Fold the two corners in to the middle and then continue to roll it up, sealing the end with water – this is vital or your roll will pop open when you fry it.

Now for the deep frying – at this point it’s probably best to say that deep frying can be very dangerous – if you’re concerned, then use a deep fat fryer at 170 degrees centigrade to cook your spring rolls.

Heat the oil in a pan. Test the heat by adding a spring roll – if it sizzles and the oil bubbles around it vigorously, you have it right. Cook on each side for a couple of minutes, then drain. If your rolls go dark brown too quickly, turn your heat down.

You can make a dipping sauce with light soy sauce, and rice wine vinegar to taste. Add chilli flakes, chopped spring onions or a slug of sesame seed oil for a special touch.


Originally printed in NEO issue 019

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Taken on January 26, 2002