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chinese spring roll recipe
- Total Time: 105 minutes
- Yield: 20–25 spring rolls 1x
- Diet: General
Description
A homemade spring roll recipe featuring a creamy peanut chili crunch filling, wrapped in a perfectly crispy, golden exterior. This family-friendly recipe is a delicious twist on a classic Chinese appetizer.
Ingredients
Scale
- 450 g (1 lb) boneless, skinless chicken breast or thigh, finely minced
- 300 g green cabbage, finely shredded
- 1 large carrot (120 g), finely shredded
- 80 g dried shiitake mushrooms, rehydrated, stems removed, and sliced thinly
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 30 ml (2 tbsp) neutral cooking oil (canola or sunflower oil)
- 60 ml (0.25 cup) unsweetened creamy peanut butter
- 45 ml (3 tbsp) chili crisp or chili crunch (alcohol-free)
- 30 ml (2 tbsp) soy sauce or tamari (alcohol-free)
- 15 ml (1 tbsp) rice vinegar
- 7.5 ml (1.5 tsp) maple syrup or brown sugar
- 5 ml (1 tsp) toasted sesame oil
- 7.5 g (1.5 tsp) cornstarch
- 15 ml (1 tbsp) cold water
- 20–25 standard spring roll wrappers (8 in x 8 in / 20 cm x 20 cm)
- 1 large egg, lightly beaten (for egg wash)
- 700 ml – 1 L (3–4 cups) neutral cooking oil (for deep frying)
- 15 ml (1 tbsp) extra chili crisp (for garnish)
- 15 g (0.25 cup) fresh cilantro or scallions (for garnish)
Instructions
- Cook Chicken and Aromatics: Heat 30 ml neutral cooking oil in a large wok or skillet over medium-high heat. Add the minced chicken and cook for 5-7 minutes until browned and completely cooked through. Transfer the chicken to a large bowl, leaving rendered fat in the pan.
- Sauté Vegetables: Add minced garlic and grated ginger to the pan and sauté for 30 seconds until fragrant. Add shredded cabbage, carrot, and sliced shiitake mushrooms. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Combine and Thicken Filling: Return the cooked chicken to the pan. Reduce heat to medium and stir in the peanut butter, 45 ml chili crisp, soy sauce, rice vinegar, maple syrup, and sesame oil until the peanut butter melts into a creamy sauce. Pour in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the filling thickens slightly.
- Cool Filling: Remove the filling from heat and transfer it to a separate bowl or baking sheet to cool completely. Warm filling will steam the wrappers and cause them to tear during rolling or frying.
- Assemble Spring Rolls: Lay one wrapper on a dry surface with a corner pointing towards you (diamond shape). Place 2-3 tablespoons of the cooled filling near the bottom corner, shaping it into a log. Fold the bottom corner over the filling, then fold in the left and right corners towards the center.
- Roll and Seal: Continue rolling tightly upwards, forming a cylinder. Brush the final corner lightly with beaten egg to seal the wrapper shut. Repeat with all remaining wrappers and filling, placing completed spring rolls on a parchment-lined tray without touching.
- Deep Fry Spring Rolls: Heat 700 ml – 1 L neutral cooking oil in a deep pot or Dutch oven over medium-high heat to 175°C (350°F). Fry 3-4 spring rolls at a time for 4-6 minutes, turning occasionally, until golden brown and crispy on all sides. Use a deep-fry thermometer to monitor temperature and avoid overcrowding the pot.
- Drain and Garnish: Remove fried spring rolls with a slotted spoon and place them on a wire rack over a baking sheet to drain excess oil. Garnish immediately with extra chili crisp and fresh cilantro or scallions.
Notes
To avoid greasy spring rolls, monitor oil temperature with a deep-fry thermometer and avoid overcrowding the pot when frying. The filling must be cooled completely before assembly to prevent wrappers from tearing.
- Prep Time: 75 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3 spring rolls
- Calories: 450 calories
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg