Home-styleMedium 40 min serves 4

Spring Rolls (春卷)

Name: Spring Rolls (春卷)
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: napa cabbage; carrot; ground pork; spring roll wrappers; light soy sauce; sesame oil; neutral oil (for frying)

春卷 · chūn juǎn

家庭快手版 · Home version: 家庭版用新鲜卷心菜和胡萝卜丝，少油快炸；餐馆版有时复炸追求极致酥脆。

Spring rolls are the crown jewel of Chinese New Year celebrations—their golden, crispy exterior symbolizes wealth and prosperity. My mother in Suzhou made hundreds every year, wrapping them with practiced speed while the whole family watched TV.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Party & Sharing

Ingredients

napa cabbage大白菜🛒 local300 g
carrot胡萝卜🛒 local1 medium
ground pork猪肉末🛒 local150 g
spring roll wrappers春卷皮🏮 asian12 sheets
light soy sauce生抽🏮 asian15 ml
sesame oil香油🏮 asian5 ml
neutral oil (for frying)中性油（炸用）🛒 local500 ml

🌶️ Adjust to your taste

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Spice level

Saltiness

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Instructions

1Shred cabbage and carrot into fine matchsticks. Sprinkle with 1 tsp salt, let sit 10 minutes, then squeeze dry.
🔍 Look for
Visual: 蔬菜软塌出汁Vegetables wilted and glossy, liquid released
You know it's right when: 碗底有明显水分Liquid collects at bottom of bowl
2Heat 1 tbsp oil in wok, stir-fry pork until no longer pink, about 3 minutes.
🔍 Look for
Visual: 肉色由粉变白，边缘微焦Meat turns from pink to white-gray, edges slightly browned
You know it's right when: 肉粒松散不粘Meat crumbles easily when stirred
3Add soy sauce, sesame oil, and squeezed vegetables. Stir-fry 2 minutes until well combined.
🔍 Look for
Visual: 蔬菜油亮，香气四溢Vegetables glisten with oil, aromatic steam rises
You know it's right when: 馅料按压不散Filling holds together when pressed
4Place 2 tbsp filling on wrapper, fold corners, roll tightly. Seal edge with water.
🔍 Look for
Visual: 卷成圆柱形，紧实无空隙Roll is cylindrical, compact, no gaps
You know it's right when: 卷皮不露馅Wrapper holds shape without leaking
5Heat oil to 175°C, fry rolls 2-3 minutes per side until golden brown and crispy.
🔍 Look for
Visual: 卷皮金黄，边缘气泡活跃Roll turns golden, bubbles active around edges
You know it's right when: 春卷浮起，轻敲有空洞声Roll floats, sounds hollow when tapped
6Drain on paper towel, serve immediately with sweet chili sauce or vinegar dip.
🔍 Look for
Visual: 热气腾腾，咬下咔嚓响Steam rises, crust crackles when broken
You know it's right when: 内馅滚烫冒气Inner filling is hot and steaming

Tips

· Squeeze vegetables thoroughly—wet filling makes wrapper soggy
· Fry at 175°C, not higher, to avoid burning before inside heats through
· Serve immediately—spring rolls lose crispness within 5 minutes

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide