Cantonese Spring Rolls Recipe
Cantonese Spring Rolls are a crispy, golden appetizer filled with a mix of vegetables and savory seasonings. Ready in 40 minutes, they are perfect for parties or a quick snack.
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.
