春卷 — Print Recipe — The Culinary Codex

Crispy golden rolls filled with seasoned vegetables and sometimes shrimp, wrapped in a thin wheat flour skin and deep-fried until shatteringly crunchy. These iconic appetizers are traditionally served during Chinese New Year as a symbol of wealth and prosperity.

Ingredients

20 spring roll wrappers
200g bean sprouts
150g shredded cabbage
100g shredded carrots
100g shiitake mushrooms, sliced
150g cooked shrimp, chopped
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon white pepper
Vegetable oil for frying
1 egg, beaten for sealing

Instructions

1 Prepare the filling by stir-frying cabbage, carrots, bean sprouts, mushrooms, and shrimp in sesame oil with soy sauce and white pepper until vegetables are just wilted but still have a slight crunch, then drain and cool completely.
2 Place a spring roll wrapper in a diamond orientation, add two tablespoons of cooled filling near the bottom corner, fold the bottom corner over the filling, then fold in both side corners tightly to create an envelope shape.
3 Roll the wrapper upward firmly, brush the top corner with beaten egg to seal, and press gently to ensure a tight closure that will not unravel during frying.
4 Heat vegetable oil to 175 degrees Celsius in a wok or deep fryer, carefully lower spring rolls in batches of four, and fry for three to four minutes turning once until evenly golden and crispy.
5 Remove with a spider strainer and drain on a wire rack set over paper towels, allowing excess oil to drip away while maintaining crispness.
6 Serve immediately with sweet chili sauce and Chinese black vinegar for dipping.

Did You Know?

Spring rolls were originally a seasonal delicacy eaten on the first day of spring called Lichun. The thin crepe-like wrappers symbolized spring silkworms, connecting the dish to China's ancient silk trade heritage.