Spring rolls are one of my absolute favorite dim sum treats.
They’re crispy, savory, and packed with delicious fillings.
And guess what? They’re surprisingly easy to make at home! I’m going to show you how to create these Cantonese-style spring rolls that are perfect for appetizers, parties, or even a light meal.
Making them is always a fun activity, especially when you have some helping hands. Let’s get started!
Recipe Overview: Cantonese Spring Rolls
These spring rolls are all about that satisfying crunch.
We’re talking a thin, crispy wrapper filled with a flavorful mixture of vegetables and, optionally, some protein like cooked chicken or shrimp.
The Cantonese style is known for its light and fresh taste, making it a great choice any time of year.
They’re excellent served with a simple dipping sauce, like sweet chili sauce or even just a bit of soy sauce with a touch of vinegar.
You can even prepare a big batch and freeze some for later. Perfect for when you need a quick and yummy snack.
Detailed Ingredients for Cantonese Spring Rolls
Here’s what you’ll need to gather:
- Spring Roll Wrappers: About 20 square wrappers. You can find these in the refrigerated section of most Asian grocery stores. Look for ones that say “spring roll pastry” or “spring roll skin.”
- Cabbage: 1/2 small head, finely shredded. Green cabbage is the classic choice, but you could also use Napa cabbage.
- Carrots: 2 medium, julienned (cut into thin matchsticks).
- Celery: 2 stalks, thinly sliced.
- Mushrooms: 1 cup, sliced. Shiitake mushrooms add a wonderful umami flavor, but cremini or button mushrooms work well too.
- Bean Sprouts: 1 cup. These add a nice crunch. Make sure they’re fresh and crisp.
- Cooked Chicken or Shrimp (Optional): 1 cup, shredded or chopped. If using shrimp, make sure they’re peeled and deveined.
- Scallions (Green Onions): 2, thinly sliced.
- Ginger: 1 tablespoon, minced. Fresh ginger is key for that bright, aromatic flavor.
- Garlic: 2 cloves, minced.
- Soy Sauce: 2 tablespoons. Use low-sodium soy sauce if you prefer.
- Oyster Sauce (Optional, but recommended): 1 tablespoon. If you can’t find it or prefer not to use it, you can substitute with a bit more soy sauce and a pinch of sugar.
- Sesame Oil: 1 teaspoon. This adds a lovely nutty aroma.
- Cornstarch: 2 tablespoons. This will help thicken the filling.
- Water: 1/4 cup.
- Vegetable Oil: For frying.
- Salt and White Pepper: To taste.
For substitutions, feel free to get creative! If you don’t have certain vegetables, other good options include shredded bamboo shoots, water chestnuts, or even finely chopped bell peppers.
Step-by-Step Instructions: Making Your Cantonese Spring Rolls
- Prepare the Filling: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant.
- Add the cabbage, carrots, celery, and mushrooms. Cook, stirring frequently, until the vegetables are softened but still slightly crisp, about 5-7 minutes.
- Stir in the bean sprouts, scallions, and cooked chicken or shrimp (if using). Cook for another minute.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, cornstarch, and water.
- Pour the sauce mixture into the skillet and cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1-2 minutes. Season with salt and white pepper to taste. Remove from heat and let the filling cool completely. This is important – a hot filling will make the wrappers soggy.
- Wrap the Spring Rolls: Lay a spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond).
- Place about 2 tablespoons of the cooled filling in the center of the wrapper, near the bottom corner.
- Fold the bottom corner up and over the filling.
- Fold in the left and right sides, like an envelope.
- Tightly roll the spring roll up from the bottom to the top.
- Dab a little bit of water on the top corner to seal the spring roll. It should look like a neat little cylinder.
- Fry the Spring Rolls: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). You can test the temperature by dropping a small piece of spring roll wrapper into the oil – it should sizzle immediately and turn golden brown in about 30 seconds.
- Carefully place a few spring rolls at a time into the hot oil, making sure not to overcrowd the pot.
- Fry for about 2-3 minutes per side, or until golden brown and crispy.
- Remove the spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Variations & Tips for the Perfect Cantonese Spring Rolls
- Vegetarian Version: Simply omit the chicken or shrimp for a delicious vegetarian spring roll.
- Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the filling for a little kick.
- Make-Ahead: You can assemble the spring rolls ahead of time and store them in the refrigerator for up to 24 hours before frying.
- Freezing: Uncooked spring rolls freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. They can be fried directly from frozen – just add a minute or two to the cooking time.
- Storage: Leftover cooked spring rolls can be stored in the refrigerator for up to 3 days.
- Reheating: Reheat leftover spring rolls in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until crispy. You can also reheat them in an air fryer.
- Serving Suggestions: Serve your spring rolls hot with your favorite dipping sauce. Sweet chili sauce, a mixture of soy sauce and rice vinegar, or even a simple peanut sauce are all great options.
Key Details
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Servings: Approximately 20 spring rolls
- Equipment you’ll need: Large skillet or wok, large pot or deep fryer, slotted spoon, wire rack.
Cantonese Spring Rolls
Crispy and savory Cantonese-style spring rolls filled with a flavorful mixture of vegetables and optional protein, perfect for appetizers, parties, or a light meal.
Ingredients
- Spring Roll Wrappers: About 20 square wrappers
- Cabbage: 1/2 small head finely shredded
- Carrots: 2 medium julienned
- Celery: 2 stalks thinly sliced
- Mushrooms: 1 cup sliced
- Bean Sprouts: 1 cup
- Cooked Chicken or Shrimp Optional: 1 cup, shredded or chopped
- Scallions Green Onions: 2, thinly sliced
- Ginger: 1 tablespoon minced
- Garlic: 2 cloves minced
- Soy Sauce: 2 tablespoons
- Oyster Sauce Optional, but recommended: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Cornstarch: 2 tablespoons
- Water: 1/4 cup
- Vegetable Oil: For frying
- Salt and White Pepper: To taste
Instructions
- Prepare the Filling: In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the ginger and garlic and cook for about 30 seconds, until fragrant.
- Add the cabbage, carrots, celery, and mushrooms. Cook, stirring frequently, until the vegetables are softened but still slightly crisp, about 5-7 minutes.
- Stir in the bean sprouts, scallions, and cooked chicken or shrimp (if using). Cook for another minute.
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, cornstarch, and water.
- Pour the sauce mixture into the skillet and cook, stirring constantly, until the sauce thickens and coats the vegetables, about 1-2 minutes. Season with salt and white pepper to taste. Remove from heat and let the filling cool completely.
- Wrap the Spring Rolls: Lay a spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond).
- Place about 2 tablespoons of the cooled filling in the center of the wrapper, near the bottom corner.
- Fold the bottom corner up and over the filling.
- Fold in the left and right sides, like an envelope.
- Tightly roll the spring roll up from the bottom to the top.
- Dab a little bit of water on the top corner to seal the spring roll. It should look like a neat little cylinder.
- Fry the Spring Rolls: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). You can test the temperature by dropping a small piece of spring roll wrapper into the oil – it should sizzle immediately and turn golden brown in about 30 seconds.
- Carefully place a few spring rolls at a time into the hot oil, making sure not to overcrowd the pot.
- Fry for about 2-3 minutes per side, or until golden brown and crispy.
- Remove the spring rolls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.