Mastering homemade spring rolls: Delight in every bite

Spring rolls, also referred to as spring rolls in some contexts, are a popular starter in Asian cuisine, particularly in China and Vietnam. They consist of crispy rolls with a filling, which can be both meat-based and vegetarian. Homemade spring rolls taste far superior to store-bought versions, and their preparation is both simple and rewarding.

Traditionally, spring rolls are deep-fried, giving them their characteristic crispiness. However, lighter versions—baked or raw—that retain their flavour and crispiness without excess oil are increasingly popular. You can also make them in an air fryer. A key ingredient is rice paper, which becomes flexible and ready for wrapping after soaking.

Thanks to their resemblance to gold bars, these tightly wrapped bundles of joy—whether Vietnamese chả giò, Filipino lumpia, or Thai po pia tod—are sure to delight many celebrating the Lunar New Year this week. Spring rolls taste best when hot and fresh, not reheated from the supermarket, and these Chinese versions are easy and enjoyable to make at home.

Ingredients:

                          
• 115 grams of ground pork, chicken, turkey, prawns, soy meat, or tofu (see step 1),
• 5 grams of dried shiitake mushrooms or other Chinese mushrooms (see step 2),
• 1 teaspoon of fresh ginger, peeled and grated,
• 2 garlic cloves, peeled and crushed,
• 140 grams of Napa cabbage or other cabbage,
• 55 grams of carrot,
• 55 grams of bamboo shoots or bean sprouts,
• ½ tablespoon of neutral oil, plus additional for deep frying, e.g., soybean oil,
• 1 teaspoon of Chinese five-spice powder,
• 1 tablespoon of oyster sauce,
• 1 teaspoon of light soy sauce,
• ¼ teaspoon of sesame oil,
• 2 tablespoons of chopped spring onions or Chinese chives,
• 8 spring roll wrappers, plus a few extras (defrosted if necessary)

If you prefer, you can substitute pork with ground chicken or turkey, brown prawns or finely chopped small prawns (defrosted and dried if necessary), rehydrated soy ground meat, or tofu, which will absorb all the spices so there's no need to overdo it with salt and pepper.

Soak dried shiitake mushrooms in warm water for about 20 minutes, or while you prepare the rest of the ingredients. Tough wood ear mushrooms also work well here, as does a mix of wood ear and shiitake mushrooms. Alternatively, use 55 grams of fresh mushrooms, coarsely chopped and sautéed in a hot, lightly greased pan until all moisture evaporates.

Meanwhile, finely grate a teaspoon of fresh ginger and peel and crush the garlic. Remove the core from the Napa cabbage (or Savoy or green cabbage) if necessary, and then finely chop the leaves to get about 140 grams. Wash and grate the carrot, and cut the bamboo shoots into strips. If using bean sprouts, leave them whole.

Drain the soaked mushrooms, reserving the soaking liquid, and then coarsely chop. Heat neutral oil in a pan, fry the ginger and garlic for a minute, add the five-spice powder, and fry for 30 seconds. Add the mushrooms, other vegetables, and about two tablespoons of the reserved mushroom soaking liquid (or water, broth, or rice wine), and add tofu if using it instead of meat.

Let the vegetable mixture simmer uncovered until the liquid evaporates and the vegetables are tender. Add the oyster, soy, and sesame oils, and cook for another minute. Mix with the pork if using, fry until cooked, and then remove from heat. Once completely cooled, mix with the chopped spring onions or chives (Chinese chives are crunchier and more intense than European ones).

You can easily find spring roll wrappers in the frozen section of most large supermarkets or from Asian food specialists. Defrost them before use, keeping them sealed in the package. Place one wrapper on a clean work surface with one corner facing you. Cover the remaining sheets with a damp cloth to prevent drying out, and keep a bowl of cold water on hand.

Place about two teaspoons of filling in a rectangle just below the centre of the wrapper, leaving a gap at each end, then fold the bottom over the top of the filling. Roll this up to the middle of the sheet, then fold the sides over the top, moistening them slightly with water to stick. Moisten the top corner, then roll tightly. Repeat with the remaining wrappers and filling.

Cover raw spring rolls with a damp cloth until you are ready to cook (alternatively, freeze them on a tray in a single layer until firm, then transfer to a bag for easier storage and deep fry from frozen). Add oil to a wok or large pan to fill it one-third full and heat to approximately 180°C or when small bubbles form around a chopstick dipped into the pan.

Fry the spring rolls in batches of three or four for about five minutes each, turning occasionally until golden and crispy on all sides, and then remove and drain on kitchen paper. Serve hot with dipping sauces such as black vinegar and chilli oil, sweet chilli sauce, or Worcestershire sauce mixed to taste with soy sauce and a little sugar.

Spring rolls can be filled with various ingredients, from ground meat and vegetables to seafood. Tofu versions are also popular among vegetarians. Thanks to their versatility, spring rolls are an excellent choice as a snack or part of a larger meal, served with different sauces.

Making spring rolls at home allows for experimentation with fillings and spices, making them the perfect dish for social gatherings. It's worth trying different variations to discover your favourite flavour combinations that are sure to delight guests.