Chinese Spring Rolls (Chun Juan)

Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Servings: 12 spring rolls (Serves 4)

Country of Origin

China (Jiangnan / Canton)

Description

The traditional celebration appetizer signifying the arrival of Spring. Light, paper-thin flour wrappers are filled with a meticulously julienned, savory mixture of crisp green cabbage, sweet carrots, and earthy shiitake mushrooms, rolled up tightly, and deep-fried until shimmering and shatteringly crisp.

Presentation & How It's Eaten

Served stacked log-style on a warm platter, often lined with a decorative paper doily. They are eaten hot with your fingers, giving a loud, audible crunch upon the first bite. Commonly paired with a small dish of Worcestershire sauce or sweet chili dip.

Ingredients

• 12 large spring roll wrappers (thawed if frozen)

• 2 cups green cabbage (very finely shredded)

• 1 medium carrot (julienned into thin matchsticks)

• 4 dried shiitake mushrooms (rehydrated in hot water and thinly sliced)

• 2 scallions (finely sliced)

• 1 clove garlic (minced)

• 1 tbsp vegetable oil (for the filling)

• Vegetable oil (for deep-frying)

The Filling Seasoning:

• 1 tbsp oyster sauce

• 1 tsp light soy sauce

• 1/2 tsp sugar

• 1/2 tsp sesame oil

• 1 tsp cornstarch (dissolved in 1 tbsp water for thickening)

The Wrapper Glue:

• 1 tbsp cornstarch mixed with 2 tbsp warm water

Step-by-Step Directions

1. Sauté Filling: Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the garlic and sliced shiitake mushrooms for 1 minute. Add the shredded cabbage and carrots, stir-frying for 2–3 minutes until they wilt slightly but retain a bite.

2. Season and Bind: Pour the oyster sauce, light soy sauce, sugar, and sesame oil over the vegetables. Stir in the cornstarch slurry and cook for 30 seconds until the liquid thickens completely (this prevents a soggy wrapper). Stir in the scallions. Transfer filling to a plate and cool completely.

3. Position Wrapper: Lay one spring roll wrapper flat on your clean workspace arranged like a diamond (one corner pointing directly at you).

4. Roll: Place 2 tablespoons of the cooled filling onto the lower third corner. Lift the bottom corner up and roll it tightly over the filling. Fold the left and right side corners inward toward the center, forming an open envelope shape. Roll upward once more.

5. Seal: Brush a small amount of the cornstarch-water wrapper glue onto the top exposed corner of the diamond. Roll it up completely to press and seal the edge shut. Repeat for all 12 rolls.

6. Deep-Fry: Heat 2 inches of vegetable oil in a deep pan or wok until it reaches 350°F (175°C). Carefully slide the spring rolls in in batches. Deep-fry for 3–4 minutes, turning occasionally, until the wrappers turn an even, gorgeous pale golden-brown and bubble up crisp. Drain on a wire rack.

Cooking Tips

• Cool the Filling Completely: Never roll a warm or hot vegetable filling inside a spring roll wrapper. The residual steam trapped inside will instantly soften the flour skin, causing it to become soggy, tear easily, or burst violently open when it hits the hot deep-frying oil.

Nutrition Facts

(Estimated per serving, 3 rolls per person)

• Calories: ~240 kcal

• Total Fat: 11g

• Saturated Fat: 1.5g

• Cholesterol: 0mg

• Sodium: ~480mg

• Total Carbohydrates: 30g

• Dietary Fiber: 2.5g

• Sugars: 2g

• Protein: 5g