Home-styleMedium 45 min serves 4

Homestyle Spring Rolls

Name: Homestyle Spring Rolls
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: ground pork; Napa cabbage; light soy sauce; sesame oil; spring roll wrappers

家常春卷 · jiā cháng chūn juǎn

家庭快手版 · Home version: Family version uses fresh cabbage and lean pork—no pre-cooked fillings or MSG. Crisp, golden, and lightly seasoned, unlike restaurant versions that often deep-fry twice or use thick wrappers.

My aunt in Yangpu District made these every Lunar New Year Eve—she’d roll them on a floured bamboo mat while telling stories about her mother selling spring rolls from a pushcart near Fuxing Park in the 1950s.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

More pork recipes →Quick & Easy Comfort Food

Ingredients

ground pork猪肉末🛒 local200 g
Napa cabbage大白菜🛒 local250 g
light soy sauce生抽🏮 asian15 ml
sesame oil香油🏮 asian5 ml
spring roll wrappers春卷皮🏮 asian16 sheets

ground pork: 85% lean preferred; substitute ground chicken if pork unavailable

Napa cabbage: Core removed, finely shredded, then salted and squeezed dry

spring roll wrappers: Frozen or refrigerated; look for 'wonton wrappers' labeled 'spring roll' — NOT egg roll wrappers (thicker)

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Finely shred Napa cabbage, toss with 1 tsp salt, and let sit 10 minutes. Squeeze firmly in a clean towel until no liquid drips out.
挤干是关键！
🔍 Look for 10 分钟 · 10 minutes
Visual: 白菜丝呈浅绿色，柔软且触感干爽无水渍Cabbage shreds are pale green, limp, and very dry to the touch
You know it's right when: 拧毛巾时不见水珠渗出No moisture beads when twisted in towel
2In a bowl, combine pork, drained cabbage, light soy sauce, sesame oil, 1/4 tsp white pepper, and 1 tsp minced scallion. Mix vigorously in one direction for 90 seconds until sticky and cohesive.
单向搅打才上劲
🔍 Look for 90 秒 · 90 seconds
Visual: 馅料能挂住筷子，碗壁留下淡淡纹路Mixture clings to chopsticks and leaves faint streaks on bowl sides
You know it's right when: 用筷子挑起时不易散开Resists separation when lifted with chopsticks
3Place 1 wrapper on clean surface with one corner pointing toward you. Spoon 2 tbsp filling near bottom corner. Fold bottom up over filling, fold sides inward, then roll tightly upward to seal.
卷时轻压排气
🔍 Look for 每只约20秒 · 20 seconds per roll
Visual: 春卷紧实，封口朝下，两端无鼓胀Roll is compact, seam-side down, no bulging at ends
You know it's right when: 面皮自然粘合，无需额外刷水或蛋液Wrapper adheres without extra water or egg wash
4Heat neutral oil (e.g., canola) in a wok or deep skillet to 170°C / 340°F. Fry rolls in batches of 4, turning gently, until golden brown and crisp — about 3–4 minutes total.
油温宁低勿高
🔍 Look for Medium-high 3–4 分钟 · 3–4 minutes
Visual: 春卷周围持续冒细泡；表面呈均匀浅金色Bubbles rise steadily around rolls; surface turns even light gold
You know it's right when: 下锅5秒内即见细密气泡First bubbles appear within 5 seconds of adding roll
5Drain on wire rack set over paper towels. Serve warm with light soy sauce or chili oil for dipping.
现炸现吃最脆
🔍 Look for 刚出锅时 · immediately after frying
Visual: 春卷微泛油光，但无浮油积聚Rolls glisten slightly but show no oil pooling
You know it's right when: 轻叩边缘发出清脆声Edges audibly crisp when tapped lightly

Tips

· Use day-old cabbage—it’s drier and less watery than fresh.
· Fry at consistent medium-high heat: too low = greasy, too high = burnt outside/raw inside.
· Freeze uncooked rolls on parchment-lined tray, then bag—they fry straight from frozen (add 1 min).

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

I only have 30 minutes. Which recipes should I pick?

Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.

Source: HǎoWèi recipe collection