Sensational Spring Rolls

SERVES: 6

COOK TIME: 12 Min

If you love ordering spring rolls from Chinese takeout restaurants, then this is the recipe for you! Our spring rolls are easy to make and taste amazing. They're filled with a flavorful veggie mixture and fried until golden and crispy. They make a great appetizer or can be served right alongside some fried rice and your favorite takeout main dish!

What You'll Need

1/2 cup soy sauce
1/4 cup packed light brown sugar
1 tablespoon ground ginger
2 teaspoons garlic powder
6 cups shredded Chinese cabbage
2 cups fresh bean sprouts
1 large carrot, shredded
3 scallions (green onions), chopped
12 spring roll or egg roll wrappers
1 egg, lightly beaten
Oil for frying

What to Do

In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.

Notes

To serve these like they do in Chinese restaurants, don't forget the dipping sauce! A couple of our favorite dipping sauces are duck sauce and spicy mustard.
Did You Know?: In China, spring rolls are traditionally eaten during the Chinese New Year as a way to welcome in the spring. They're also said to represent wealth (because of their golden color). Spring rolls can vary in size, filling, and cooking method (some are fried, while others are steamed), from region to region. In the U.S., spring rolls and egg rolls are pretty similar, with the main difference being the filling. While both contain veggies, egg rolls typically include some kind of meat, chicken, or fish too.

Up Next:

Chicken Egg Rolls

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 509
Calories from Fat 25
Total Fat 2.8g 4 %
Saturated Fat 0.7g 4 %
Trans Fat 0.0g 0 %
Protein 28g 56 %

Amount Per Serving % Daily Value *
Cholesterol 37mg 12 %
Sodium 1,787mg 74 %
Total Carbohydrates 95g 32 %
Dietary Fiber 14g 56 %
Sugars 16g 0 %

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Edmund K

Nov 19, 2017

This is a good straightforward recipe for spring rolls. All the ones I've ever had have been crispy. The soft wrappers seem to be something found on the West Coast. I don't think I've ever had spring rolls when I've dined in California, so it's something I'll have to try the next time I visit and see if there are other changes from the rolls I'm used to. I usually have them with a little bit of Chinese mustard, which does help clean out my sinuses for the next few days.

BeckySue

May 05, 2016

These are so good! I love spring rolls but the frozen ones are not as good and they're expensive to keep buying from Chinese carryout. They make a great appetizer and you could make a lot of them at once in the oven if you just rub your baking sheet with oil and then just turn them a couple times while they're begging to get all sides crispy. I usually make the mixture the day before and let it soak overnight so the flavors really get in there and then I drain. I get small cooked shrimp and diced up really finely and put in there for seafood spring rolls. If you'd like a lot of flavor and just a touch of heat sprinkle in a small amount of red pepper flakes.

ellad53 7737594

Nov 07, 2012

What is the name of chinese cabbage? I have no asian markets close by where i live and so if need be, what would i substitute with ?

dlita13 5413221

Dec 15, 2012

It is Napa cabbage - next to the reg round shaped cabbage you are pro'ly use to - but this cabble is a looser head and longer, lighter green at the base (almost white) and changing into a bit darker green towards the end. Very nice used in salads - stands up as well as iceburg lettuce, but with a li'l less "bite" than reg cabbage.

Festie1

Apr 10, 2012

I live with a large Asian community, many, many Asian restaurants. Spring rolls here are not fried or baked, they are the rice wrappers just soft and wrapped around veggies and usually shrimp.

FritzJW

Aug 11, 2012

Interesting.. have to try it that way, but every Spring Roll I have ever eaten (and I prefer them over Egg Rolls.. so I get them a lot) has been fried like the egg roll. I always find it amazing how just being in some geographical location can make a difference in the way a dish is prepared. :) Nice idea and can't wait to try it that way though I think I'll pass on the shrimp. What makes the Spring Roll for me is it's lightness without any meat.

Member 7903290

Feb 08, 2013

That's the way we get them here in CA. too. I love them with shrimp, chives and mint wrapped inside. They usually come with a delicious dipping sauce that is fish sauce based. YUMMY!!!

Claudine

Feb 06, 2019

The thin rice paper wrappers are originally Vietnamese. These are stiff round translucent discs you soak in water to become pliable and then fill with cellophane noodles, bean sprouts, shrimp or chicken, Thai or Vietnamese basil, cilantro and carrot slivers. They are dipped in a sweetened fish sauce with chilis and sprinkled with peanuts. They're called Nime Chow or Summer rolls. Egg rolls are a completely different thing as they are fried.

jhayward60 8000334

Apr 10, 2012

Using fresh ginger gives it a distinct taste. Using powdered ginger adds to the "bland". I much prefer the fresh ginger & a generous amount of it grated.

Ginger27

Mar 02, 2012

Usually when ground is used, that means dry.

sandyfoote1 150614 8

Jan 25, 2012

thank you crowsfoot

sandyfoote1 150614 8

Jan 24, 2012

Hi everybody. Do you know if they mean the dry spice ginger, or, 1 TB grated fresh ginger? What do you think?