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Fried Chinese Spring Rolls

These crunchy Fried Chinese Spring Rolls are fun to make and perfect for snacks or appetizers. Serve it with your favorite brand of chili sauce.

Fried Chinese Spring Rolls


350g Ground Pork

200 g Raw Shrimp, coarsely chopped

½ (About 300 g) Chinese Cabbage Medium, finely sliced
3 Scallion, cut into thin rings

5 Fresh Water Chestnuts, peeled and chopped
1 inch/25 g Ginger, peeled and finely chopped
3 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 Tbsp Shaoxing Wine
1 tsp Sugar
½ tsp Sea Salt

½ tsp White Pepper
1 Tbsp Corn Flour

20 (8-inch) Frozen Spring Roll Pastry, thawed
Vegetable Oil for deep-frying

Chili Sauce for dipping


Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.

In a large bowl, combine the pork, shrimp, cabbage, scallion, water chestnuts, ginger, soy sauce, sesame oil, wine, sugar, salt, pepper, and corn flour. Using a fork, gently mix all the ingredients until well blended and refrigerated for about 3 hours.

Spoon 2 heaping tablespoons of the filling on the bottom third of the spring roll wrapper. Using your fingers, press the filling gently and shape into a cylindrical shape. Lift the bottom edge over the filling, and then fold in both sides. Roll into a cylinder, and place the seam side down. Do not stack the rolls, and continue to make the rolls with the remaining filling and paper in this way.

In a wok or a large skillet, heat 2 inches of vegetable oil to about 350˚F (180˚C). Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough. Add the rolls without crowding, and fry until crisp and golden brown, about 6 to 8 minutes. 

Remove the spring rolls with a slotted spoon and drain on paper towels. Let cool slightly and serve warm with some chili sauce, if desired.


  1. Oh my goodness! I just ate dinner but these my my tummy rumble! Pinning and making these stat! ;)


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