Classic Chinese Spring Rolls

Ingredients

• 12 spring roll wrappers 12 spring roll wrappers
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 cup (150g) sliced bamboo shoots 1 cup (150g) sliced bamboo shoots
• 1 cup (150g) cooked and shredded chicken or shrimp (optional) 1 cup (150g) cooked and shredded chicken or shrimp (optional)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the shredded cabbage, carrots, bean sprouts, mushrooms, bamboo shoots, and cooked chicken or shrimp (if using).
2. 2.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, grated ginger, and minced garlic. Pour this sauce over the vegetable mixture and toss until well combined.
3. 3.
   Take one spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the vegetable filling onto the bottom third of the wrapper.
4. 4.
   Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll up tightly, sealing the edges with a bit of water.
5. 5.
   Repeat with the remaining wrappers and filling.
6. 6.
   Heat vegetable oil in a deep pan or wok over medium heat. Carefully add the spring rolls, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove the spring rolls from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the spring rolls hot with your favorite dipping sauce.

Treat your ingredients with care...

• Shredded cabbage — Make sure to remove any tough stems before shredding.
• Julienned carrots — Use a sharp knife or a julienne peeler to achieve thin and even strips.
• Bean sprouts — Rinse them thoroughly and pat dry before using to remove excess moisture.
• Sliced mushrooms — Choose fresh mushrooms and slice them thinly for even cooking.
• Cooked and shredded chicken or shrimp (optional) — Ensure that the meat is fully cooked before shredding and adding to the filling.

Tips & Tricks

• To achieve extra crispy spring rolls, make sure the oil is hot enough before frying.
• If you prefer a lighter version, you can bake the spring rolls in a preheated oven at 200°C (400°F) for about 20 minutes, turning them halfway through.
• Serve the spring rolls immediately after frying for the best texture.
• Experiment with different dipping sauces such as sweet chili sauce, hoisin sauce, or soy sauce mixed with a splash of rice vinegar.
• Feel free to customize the filling by adding other vegetables or proteins according to your preference.

Serving advice

Serve the Chinese Spring Rolls as an appetizer or as part of a larger Chinese meal. They are best enjoyed hot and crispy, so serve them immediately after frying.

Presentation advice

Arrange the spring rolls on a platter or individual plates, and garnish with fresh herbs such as cilantro or mint. For an elegant touch, serve them with a side of lettuce leaves for wrapping.