Chinese Crispy Spring Rolls

READY IN: 42mins




  • Shred vegetables to the same size and shape as bean sprouts.
  • Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
  • Add salt, sugar, light soy sauce, and rice wine.
  • Stir-fry 2 minutes more; drain and cool.
  • To make a spring roll, cut the wrapper in half diagonally.
  • Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
  • Fold the wide edge of the wrapper over the filling and roll over one time.
  • Fold in the sides, and roll the wrapper away from you one time more.
  • Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
  • Finish rolling the spring roll, keeping it a bit tight.
  • Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
  • To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
  • Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
  • Remove rolls from oil and drain on paper toweling.
  • Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.