The Cantonese Spring Rolls Recipe brings you the perfect combination of crispiness and flavor in just 40 minutes. These golden, flaky rolls are stuffed with a delicious mixture of vegetables and savory seasonings, making them the perfect appetizer or snack for any occasion. Cantonese spring rolls are a popular dish in dim sum restaurants, loved for their crispy exterior and flavorful filling. With a crunchy bite and an explosion of savory flavors, these spring rolls are great for gatherings or just a simple snack at home. Served hot with your favorite dipping sauce, these rolls are not only delicious but easy to prepare. Whether you’re hosting a party or just craving something crispy, these Cantonese Spring Rolls are sure to impress.
Why is it Called “Cantonese Spring Rolls”?
Cantonese Spring Rolls are named after their origin in the Canton (Guangdong) region of China. These spring rolls have a long history, traditionally served to celebrate Chinese New Year and the arrival of spring, symbolizing wealth and prosperity. The name “spring roll” itself comes from the fact that they are often made with ingredients that are fresh and readily available in the spring season. Cantonese-style spring rolls are known for their thin, crispy wrapper and a flavorful filling, often containing a mix of cabbage, carrots, bamboo shoots, and sometimes meat or shrimp. These rolls embody the delicate flavors and crisp textures characteristic of Cantonese cuisine, making them a beloved choice for both festive occasions and everyday snacks.
How Should Cantonese Spring Rolls Taste?
Cantonese Spring Rolls should be crispy, golden brown on the outside, with a tender and flavorful filling on the inside. The wrapper should be light and flaky, providing the perfect crunch with every bite. The filling, made of fresh vegetables like cabbage, carrots, bamboo shoots, and sometimes mushrooms or meat, should be savory, slightly sweet, and well-seasoned. The combination of soy sauce, garlic, and ginger adds depth to the flavor, while the freshness of the vegetables keeps it light. The contrast between the crisp exterior and the juicy filling is what makes Cantonese spring rolls such a popular appetizer. They should be served hot, with a flavor that’s well-balanced—neither too salty nor too sweet—and a texture that’s both crunchy and tender.
How to Make it Super Yummy or Perfect?
To make the best Cantonese Spring Rolls, follow these tips:
- Keep the Wrappers Moist: When handling the spring roll wrappers, keep them covered with a damp cloth to prevent them from drying out and cracking.
- Drain the Filling Well: Make sure the vegetable filling is well-drained before wrapping. Excess moisture can cause the spring rolls to become soggy.
- Roll Tightly: Roll the spring rolls tightly to prevent any filling from falling out while frying. This ensures an even crunch with every bite.
- Use Hot Oil: Fry the rolls in hot oil (about 180°C or 350°F) to ensure they become crispy and do not absorb excess oil, resulting in a lighter roll.
- Serve Immediately: Serve the spring rolls immediately after frying for the best texture—crispy on the outside and hot on the inside.
Read More: Savory Moo Goo Gai Pan Recipe: Quick & Healthy Stir-Fry Ready in Just 25 Minutes.
Cantonese Spring Rolls Recipe
Equipment
- Large frying pan or wok
- Mixing bowls
- Wooden spoon
- Damp cloth
- Deep fryer or deep saucepan
Ingredients
For the Filling:
- 1 cup cabbage shredded
- 1/2 cup carrots shredded
- 1/2 cup bamboo shoots sliced thinly
- 1/2 cup mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the Spring Rolls:
- 12 spring roll wrappers
- 1 egg beaten, for sealing
- Vegetable oil for frying
Instructions
- Prepare the Filling:
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat.
- Add the garlic and ginger, sautéing for 30 seconds until fragrant.
- Add the cabbage, carrots, bamboo shoots, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Stir in the soy sauce, sesame oil, salt, and pepper. Cook for another 2 minutes.
- Remove from heat and allow the filling to cool completely.
- Assemble the Spring Rolls:
- Lay out a spring roll wrapper with one corner pointing towards you.
- Place 2 tablespoons of the filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Brush the top corner with beaten egg to seal.
- Repeat with the remaining wrappers and filling.
- Fry the Spring Rolls:
- Heat vegetable oil in a deep fryer or deep saucepan to 180°C (350°F).
- Fry the spring rolls in batches for 3-4 minutes, or until they are golden brown and crispy.
- Remove from the oil and drain on paper towels.
- Serve:
- Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Notes
- Variation: Add cooked shrimp or ground chicken to the filling for extra protein.
- Storage: Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to retain crispiness.
- Serving Tip: Serve with a variety of dipping sauces like sweet chili, hoisin, or plum sauce.
Conclusion
This Cantonese Spring Rolls Recipe is a great way to enjoy a classic Chinese appetizer right at home. With their crispy golden wrappers and flavorful filling, these spring rolls are both delicious and easy to make. Perfect for a snack or an appetizer, they’re sure to be a hit at any gathering. Serve them hot with your favorite dipping sauce and experience the wonderful combination of crispiness and savory goodness. Try this recipe today and discover why Cantonese spring rolls are loved by so many!
