Kitchen Recipe Collection
Crispy Spring Rolls (Chun Juan)
The classic Chinese appetizer. A thin, shatteringly crisp wheat wrapper encasing a savory, finely julienned filling of pork, cabbage, and mushrooms.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 1 package thin spring roll wrappers (TYJ brand preferred, NOT rice paper)
- 150g pork loin, julienned finely
- 2 cups Napa cabbage or green cabbage, finely shredded
- 1 cup bamboo shoots, julienned
- 1/2 cup dried shiitake mushrooms, rehydrated and julienned
- 1/2 cup carrots, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for sealing)
- Oil for deep frying
Equipment
- Wok for frying
Instructions
- 1
Marinate Pork
Toss the julienned pork with a splash of soy sauce and a pinch of cornstarch.
- 2
Stir-fry Filling
Heat oil in a wok. Fry the pork until cooked. Add the mushrooms, bamboo shoots, and carrots. Cook for 2 minutes.
- 3
Add Cabbage
Add the cabbage. Season with soy sauce, oyster sauce, and sesame oil. Cook until the cabbage wilts significantly.
- 4
Thicken and Cool
Pour a little cornstarch slurry into the filling to bind any remaining liquid. The filling MUST be relatively dry and cooled completely before wrapping, or it will make the wrappers soggy.
- 5
Position Wrapper
Place a spring roll wrapper on a diamond angle (one corner pointing at you).
- 6
Add Filling
Place 2 tablespoons of the cooled filling on the bottom third of the wrapper.
- 7
Roll
Roll the bottom corner tightly over the filling once.
- 8
Fold Sides
Fold the left and right corners in tightly like an envelope.
- 9
Seal
Continue rolling to the top. Brush the top corner with the cornstarch slurry to glue it shut.
- 10
Heat Oil
Heat oil in a wok to 350°F (175°C).
- 11
Fry
Fry the spring rolls in batches for 3-5 minutes, turning occasionally, until perfectly golden and crispy.
- 12
Serve
Drain on paper towels and serve with sweet chili sauce or plum sauce.
Cooking Tips
- Moisture is the enemy. Your filling must be dry, cooled, and you must wrap them tightly. If there is air or moisture inside, they will explode or get soggy in the fryer.
- Use wheat-based spring roll wrappers (often found in the freezer section). Do not use Vietnamese rice paper, which is meant for fresh rolls.
Variations
- Vegetarian: Omit the pork and add soaked glass noodles (mung bean threads) to the filling.
Nutrition Estimate
250 calories · 8g protein · 28g carbs · 12g fat · 2g fiber per serving
