Fried Spring Rolls
Chinese new year celebrates Spring, so it’s no wonder that spring rolls (also known as egg rolls/春卷) are popularly served on the reunion dinner table. I love spring rolls any time of the year. I made extras to keep in the freezer, so that I can deep fry them whenever needed.
It’s great to make your own spring rolls because the oil is clean (we don’t re-use oil until it has turned dark), and you can use any filling you like (I dislike bean sprouts so I made a special batch without bean sprouts, just for me). Even though my version do not come with meat, you can add minced meat or chopped shrimp in the filling. The possibilities are endless. The ingredients are very accessible and cheap too.
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Before you check out the recipe on the next page, here’s a step-by-step on how to fold the spring rolls.
|Click on photo to view full size|
|I used TYJ (Spring Home) brand of wrappers. Thanks tigerfish for sharing and do check out her baked spring rolls recipe.|
|While folding the spring rolls, cover the wrappers with a damp cloth to prevent them from drying out and hardening.|
|Place a heaped tablespoon of filling near the corner of the wrapper nearest to you.|
|Fold the corner over the filling.|
|Fold both sides towards over the centre of the wrapper.|
|Roll the filling towards the centre.|
|Keep the folds tight as you continue to roll the filling.|
|Secure the remaining corner with egg white to seal the egg roll.|
|Repeat until all the filling is used up.|