Spring rolls (春卷 chūn juǎn) are a beloved snack across many parts of Asia, but their roots trace back to China, where they were originally made to celebrate the arrival of spring. Traditionally, they are filled with seasonal vegetables and sometimes meat. They were part of Spring Festival (Lunar New Year) feasts as a symbol of renewal, fresh harvests, and golden prosperity.
Over time, the dish spread and evolved regionally. In Cantonese cuisine, you’ll often find crispy, deep-fried versions like these, packed with flavourful veggies and vermicelli, and served with a tangy sweet chilli dip. Whether enjoyed during festive gatherings or as a comforting homemade snack, spring rolls are a classic for good reason: crisp on the outside, warm and savoury on the inside.
Ingredients
- Napa cabbage (大白菜) adds natural sweetness and moisture to the filling. Shredding it finely helps everything wrap neatly and cook evenly.
- Carrots bring colour, texture, and a hint of sweetness. Julienning them thinly keeps the filling uniform and ensures they soften quickly when stir-fried.
- Mung bean vermicelli (粉絲) add a light, springy texture that soaks up the seasoning well. Soak in warm water until soft, then chop into short lengths to help them mix easily into the filling.
- Shiitake mushrooms give that signature earthy umami depth. Dried ones are preferred for their stronger flavour. Just soak in water until soft, then finely dice.
- Wood ear fungus (木耳) adds a pleasant crunch and slight chewiness. It is commonly used in Chinese stir-fry fillings for its texture. Make sure to soak it well and slice thinly.
- Garlic rounds out the flavour and lift the entire filling. One clove is just enough to be fragrant without overpowering.
Seasoning (for stir-frying the filling)
- Soy sauce adds saltiness and umami without darkening the colour too much.
- Sugar balances the soy sauce and enhances the natural sweetness of the vegetables.
- White pepper add subtle heat and warmth that blends nicely into the mix.
- Sesame oil for that finishing nutty aroma.
- Corn starch is added at the end of stir-frying to absorb the moisture and help the filling hold together.
Wrappers
- Use square-shaped spring roll wrappers, typically around 12-20cm wide (mine was 12.5cm). These are often sold frozen, so remember to thaw them fully before wrapping. They’re thin, delicate, and crisp up beautifully when fried.
- Keep the pack sealed and leave it at room temperature for 30–60 minutes.
Dipping Sauce
- Sweet chilli sauce is my go-to pairing for that crispy, savoury filling.
Instructions
Preparation
- Soak the vermicelli and dried mushrooms
- Place vermicelli an, mushroom, and fungus in separate bowls of warm water and soak for 15-20 minutes or until soft. (mushroom might take 30-60 minutes depending on its thickness)
- Once rehydrated, drain well.
- Cut vermicelli into short lengths (so they mix evenly and don’t pull out when you bite), finely dice the mushrooms, and julienne the wood ear fungus.
- Prepare fresh ingredients
- Shred the napa cabbage and julienne the carrots into thin strips.
- Mince garlic.
- Pre-mix the seasoning sauce in a small bowl and set aside. (leave out corn starch)
- Stir-fry the filling
- In a lightly oiled pan, add garlic and mushrooms first. Stir briefly until fragrant.
- Add cabbage and carrot, stir-fry until softened.
- Stir-fry until the vegetables are softened but not soggy, about 3-4 minutes. This helps reduce excess moisture while developing flavour.
- Add vermicelli and season
- Toss in chopped vermicelli, and stir to combine.
- Pour in the pre-mixed sauce and stir to coat everything evenly.
- Cook until most of the liquid has evaporated.
- Add corn starch and cool
- Sprinkle in corn starch and mix well.
- This acts as a moisture absorber, helping the filling stay cohesive inside the wrapper.
- Let the filling cool completely before wrapping (I left it in the freezer for 15-20 minutes) as hot filling can tear the wrappers.
Wrapping
- Lay out the wrapper
- Position one square spring roll wrapper like a diamond, with a corner pointing toward you.
- Add filling
- Spoon about 1 tablespoon of cooled filling just above the bottom corner.
- Adjust the amount based on your wrapper size as too much will make rolling harder.
- For reference, I used 1 tablespoon of filling for a 12.5cm wide wrapper.
- Roll tightly
- Fold the bottom corner over the filling and tuck it in snugly.
- Fold in the sides, like an envelope.
- Continue rolling tightly toward the top corner.
- Seal the roll
- Dab a little egg white along the top edge and press to seal.
- A tight, sealed roll is key to preventing leaks during frying.
Frying
- Heat oil
- Heat a generous amount of neutral oil to 170-180 Celsius.
- I was using an electric stove and set it to level 6.
- If you don’t have a thermometer, test with a wooden chopstick. If small bubbles form steadily, the oil is ready.
- Gently lower in a few spring rolls at a time. Don’t overcrowd the pan.
- Fry for 3-4 minutes, flipping as needed, until they’re golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
Serving
- Serve hot with sweet chilli sauce on the side for dipping.
- Best enjoyed immediately while crispy!
Freezing for Later
- After wrapping, you can freeze the uncooked spring rolls in a single layer on a a tray until firm, then transfer them to a freezer bag or container.
- Fry directly from frozen. Just add 1-2 extra minutes to the cooking time. No need to thaw!
Spring Rolls
Ingredients
- 150 g Napa cabbage finely shredded
- 50 g carrots finely julienned
- 30 g mung bean vermicelli soaked and chopped
- 3-4 dried shiitake mushrooms soaked and finely diced
- 5 g wood ear fungus 木耳, rehydrated and julienned
- 1 clove garlic minced
Seasoning
- 1.5 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1/2 tsp corn starch add later to help bind moisture
Wrappers
- 1 pack Spring roll wrappers (春卷皮) often frozen, ~12-20cm square
Dipping
- sweet chilli sauce
Instructions
- Soak the dried shiitake mushrooms in warm water for 30-60 mins until soft. (depending on its thickness)3-4 dried shiitake mushrooms
- Soak vermicelli and wood ear fungus in separate bowls of warm water for 15-20 minutes until softened.30 g mung bean vermicelli, 5 g wood ear fungus
- Shred the napa cabbage, julienne the carrots into thin strips, and mince garlic.150 g Napa cabbage, 50 g carrots, 1 clove garlic
- Pre-mix the seasoning sauce in a small bowl (leave out corn starch at this stage) and set aside.1.5 tsp soy sauce, 1/2 tsp sugar, 1/4 tsp white pepper, 1/2 tsp sesame oil
- Once the soaked ingredients are soft, finely chop the mushrooms, julienne the wood ear, and chop the vermicelli.3-4 dried shiitake mushrooms, 5 g wood ear fungus, 30 g mung bean vermicelli
- In a lightly oiled pan, add garlic and mushrooms, and stir briefly until fragrant.3-4 dried shiitake mushrooms, 1 clove garlic, 5 g wood ear fungus
- Add cabbage and carrot, stir-fry until softened.150 g Napa cabbage, 50 g carrots
- Toss in chopped vermicelli, pour in the pre-mixed sauce, and stir everything together.30 g mung bean vermicelli
- Add in corn starch and mix thoroughly.1/2 tsp corn starch
- Let the filling cool completely before wrapping. (leave it in the freezer for 15-20 minutes)
- Lay wrapper diamond-style (point facing you).1 pack Spring roll wrappers (春卷皮)
- Spoon 1 tbsp filling near the bottom corner (depend on your wrapper size).
- Fold bottom over, tuck tightly, fold in sides, and roll firmly. Seal edge with egg white.
- Heat oil to 170–180°C (electric stove level 6).
- Fry rolls in batches until golden brown and crispy for around 3-4 minutes.
- Drain on paper towels.
- Enjoy it while it’s hot and don’t forget your dip!sweet chilli sauce
Video
Notes
For freezer-friendly batch, wrap raw, freeze with parchment between layers, then deep-fry straight from frozen (just add 1–2 mins to cook time).
