Chinese Spring Rolls
Chinese Spring Rolls
5 from 1 vote
Indulge in the aromatic and scrumptious journey that is Chinese Spring Rolls! An irresistible blend of flavours encased in a crispy wrapper, this delicacy is more than just a snack; it's a celebration of culinary craftsmanship. Perfect for parties, or when you simply want to treat yourself.
Chinese Spring Rolls

Welcome to the culinary adventure of making Chinese Spring Rolls! These delectable treats are not only a delight to eat but also a joy to prepare.

Originating from China, spring rolls have made their way into international cuisine, loved for their crispy exterior and flavorful fillings. While they may seem intricate, fear not, for I’ll guide you through each step, making this recipe a breeze even for beginners.

The beauty of Chinese Spring Rolls lies in their versatility. Traditionally filled with a combination of meats, vegetables, and seasonings, they offer a burst of flavors and textures in every bite.

From the tender chicken and shrimp to the crunchy bean sprouts and vibrant vegetables, each ingredient plays a crucial role in creating the perfect balance.

Prepare to embark on a journey of culinary delight as we dive into the art of making Chinese Spring Rolls. With simple ingredients and easy-to-follow instructions, you’ll soon be crafting these crispy delights in your own kitchen, impressing friends and family with your newfound culinary prowess.

Expert Tip: Fry the spring rolls in batches to maintain the oil temperature and achieve a crispy exterior.


Chicken: Adds protein and a savory flavor to the filling.

Shrimp: Provides a seafood twist and adds depth to the filling.

Bean Sprouts: Offer a crunchy texture and fresh flavor to the filling.

Carrot: Adds sweetness and color to the filling, balancing out the savory ingredients.

Bell Pepper: Provides a pop of color and a slightly sweet flavor to the filling.

Spring Onions: Infuse a mild onion flavor, enhancing the overall taste of the filling.

Garlic: Adds a rich, aromatic flavor to the filling.

Ginger: Offers a warm, spicy kick to the filling, complementing the other ingredients.

Soy Sauce: Provides saltiness and umami flavor to the marinade.

Oyster Sauce: Adds depth and richness to the marinade, enhancing the overall flavor profile.

Sesame Oil: Infuses a nutty aroma and flavor into the marinade, elevating the dish.

Cornflour: Acts as a thickening agent for the marinade, ensuring a cohesive filling.

Spring Roll Wrappers: Provide the crispy exterior for the spring rolls, holding the filling together.

Oil: Used for frying the spring rolls, giving them a golden, crispy finish.

Salt and Black Pepper: Enhance the flavors of the filling, ensuring a well-seasoned dish.

Expert Tip: Seal the spring rolls tightly to prevent the filling from spilling out during frying.

Serving Suggestions

  • Serve the Chinese Spring Rolls hot and crispy, accompanied by your favorite dipping sauce such as sweet chili sauce, soy sauce, or plum sauce.
  • Garnish with a sprinkle of chopped spring onions or sesame seeds for an extra burst of flavor and visual appeal.
  • Pair with steamed rice or noodles and a side of stir-fried vegetables for a complete Chinese-inspired meal.
  • Serve as appetizers at parties or gatherings, allowing guests to indulge in these irresistible treats.

Expert Tip: Ensure the filling is completely cooled before wrapping to prevent the spring roll wrappers from becoming soggy.

Frequently Asked Questions

Can I prepare the filling ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator for up to 24 hours. Simply assemble and fry the spring rolls when ready to serve.

Can I use store-bought spring roll wrappers?

Yes, you can use store-bought spring roll wrappers if you’re short on time. Just make sure to thaw them according to the package instructions before using.

Can I bake the spring rolls instead of frying them?

While frying gives the spring rolls their signature crispy texture, you can bake them for a healthier alternative. Preheat your oven to 400°F (200°C) and bake the spring rolls for 20-25 minutes, turning halfway through, until golden brown and crispy.

How do I prevent the spring rolls from getting soggy?

To prevent soggy spring rolls, make sure the filling is completely cooled before wrapping, and seal the rolls tightly. Additionally, fry the spring rolls in hot oil, ensuring they’re not overcrowded in the pan.

Can I customize the filling to my liking?

Absolutely! Feel free to customize the filling with your favorite ingredients such as cabbage, mushrooms, or bamboo shoots to suit your taste preferences.

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Chinese Spring Rolls

Chinese Spring Rolls

by Nabeela Kauser
Indulge in the aromatic and scrumptious journey that is Chinese Spring Rolls! An irresistible blend of flavours encased in a crispy wrapper, this delicacy is more than just a snack; it's a celebration of culinary craftsmanship.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetiser
Cuisine Chinese
Servings 12 Rolls
Calories 96 kcal


  • 200 g Chicken Thinly sliced
  • 100 g Shrimp Peeled and deveined
  • 150 g Bean Sprouts
  • 1 Carrot Julienned
  • 1 Bell Pepper Thinly sliced
  • 2 Spring Onions Finely chopped
  • 2 cloves Garlic Minced
  • 1 tsp Ginger Grated
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Cornflour
  • 12 Spring Roll Wrappers
  • Oil For frying
  • Salt To taste
  • Black Pepper To taste


  • In a bowl, mix the soy sauce, oyster sauce, sesame oil, and cornstarch to create the marinade.
  • Add the chicken slices to the marinade, ensuring they are well coated. Marinate for about 15 minutes.
  • In a pan, heat a small amount of oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
  • Add the marinated chicken to the pan and cook until it’s no longer pink. Remove from the pan and set aside.
  • Using the same pan, cook the shrimp until they turn pink. Remove from the pan and chop into smaller pieces.
  • In the same pan, stir-fry the carrot, bell pepper, and bean sprouts for a few minutes until they start to soften. Add salt and pepper to taste. Mix in the cooked chicken and shrimp. Remove from heat and let the mixture cool down.
  • To assemble the spring rolls, take a spring roll wrapper and place it in a diamond shape in front of you.
  • Spoon a portion of the filling onto the wrapper, slightly below the centre.
  • Fold the bottom corner of the wrapper over the filling. Then, fold in the two sides of the wrapper.
  • Roll the wrapper upwards, tightly enclosing the filling. Dab a bit of water on the top corner to seal the roll.
  • Repeat the process for all the spring rolls.
  • In a pan, heat enough oil for deep frying over medium heat. Carefully place the spring rolls into the hot oil, seam side down.
  • Fry the spring rolls until they’re golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
  • Serve the Chinese spring rolls hot with your favourite dipping sauce.


These Chinese spring rolls are best enjoyed fresh and hot.
You can use a variety of dipping sauces like sweet chili sauce, hoisin sauce, or soy sauce with chopped chili and garlic for some heat.
Feel free to customize the filling with other vegetables or protein of your choice.
If you prefer a vegetarian version, omit the chicken and shrimp and use tofu or more veggies as the filling.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 96kcalCarbohydrates: 14gProtein: 6gFat: 2gSaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 21mgSodium: 338mgPotassium: 124mgFibre: 1gSugar: 1gVitamin A: 1196IUVitamin C: 15mgVitamin D: 0.02µgCalcium: 23mgIron: 1mg
Keyword Chicken, Food, Fried, Meat, Ramadan, Recipe, Spring Rolls
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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