Spring Rolls

Spring Rolls Chinese name: 春卷 (chūn juǎn)
Characteristics: Spring Roll is brittle outside and fairly tender inside. Have a taste of it, and you will find it crispy at the first bite and soft and aromatic for another bite because of the special cooking method and different vegetables wrapped inside.

Spring Rolls, named Chun Juan or Chun Bing in Chinese, are traditional snack of Han people, especially very common in the south area of the Yangtze River. As with the name, they are most eaten in spring, in the hope of welcoming a lively spring. Many people eat that at the Beginning of the Spring (Li Chun, one of the 24 Solar Terms) for celebration as having dumplings during the Chinese New Year (Spring Festival).

As an ordinary snack in folks, Spring Rolls are also cooked to treat distinguished guests. In different areas, it is named differently. For example, “Chun Juan” is popular in Fujian, while people call it “Mo You Zi’ or “Jiao Bing Tong” in Jiangsu and Zhejiang Provinces. Moreover, its sizes vary from regions. For instance, Shanghai Spring Rolls are just as thin as fingers, very adorable, and they are usually 3 inches (8 centimeters); while those in Zhejiang and Fujian Provinces are bigger, usually around 4 inches (10 centimeters).


250g flour powder; an egg; two mushrooms;
100g carrot; 300g celery; 80g bean curd skin;
green onion; five cloves of garlic; ginger.

Ingredients of Spring Rolls


cooking oil; salt; pepper powder; sesame oil.

Note: The amounts of the ingredients and seasonings can be used according to one's personal taste.

Seasonings of Spring Rolls


1. Making Flour Dough: Pour flour powder into a basin and crack an egg inside. Stir and mix them well. Make a hole in the center and add a small quantity of water. Stir with a pair of chopsticks to mix them forming small pieces. Add small quantities of water for several other times and stir until all flour powder forms small pieces. Sprinkle some more water on the flour pieces and stir to make them a paste. Knead and smooth it out. Cover the dough with preservative film and let it stand for 20-30 minutes.
 Note: During the fermentation of the dough, it is suggested to knead it once more to smoothen it.
2. Making the Fillings:
 Clean carrot, celery, mushrooms, and bean curd skin and chop them. Put them in a basin.
 Remove the husk of garlic and peel the ginger. Clean and chop them. Add them into the above basin.
 Drip some sesame oil. Stir and completely mix them. 
 Note: Besides the vegetables used in this recipe, it is fine to choose other vegetables as fillings.
3. Clean the green onion and cut it into small pieces. Place onto (into) a small plate or bowl.
4. Crack an egg and whisk to fully combine the egg white and yolk.

Fillings of Spring Rolls



Making the Wrappers: Take out the prepared dough and knead it smooth. Roll the dough into flat with a rolling pin. Roll it further until almost transparent. Fold the flat and thin dough sheet and cut it into 4in×4in (10cm×10cm) squares. Now the wrappers are ready.

Making the Wrappers

Stir-frying the Fillings: Preheat a wok. Pour in some cooking oil and heat it until hot. Add the chopped green onions and stir-fry for 5-10 seconds until the fragrance appears. Pour the fillings made in Preparation 2 into the wok. Stir-fry for 3-5 minutes to ensure all cooking oil is absorbed. Add in a proper amount of salt and some pepper powder. Toss to mix the seasonings with all ingredients. Afterwards, serve the mixture into a basin.

Fillings of Spring Rolls

Making Spring Rolls: Take a piece of wrapper. Put some fillings in the center. Fold an edge to cover the fillings. Then further fold the two edges of the left and right sides. Roll the wrapper and all fillings are contained inside. Drip several drops of egg liquid (Preparation 4) on the last edge and lock it up. Now a Spring Roll is finished. Make more in the same way.

Making Spring Rolls

Frying Spring Rolls: Add 400-500ml cooking oil into a clean wok and heat it until hot. Add the Spring Rolls one by one and fry 2 minutes until they all turn golden. After that, turn off the heat and serve them onto a plate. Don’t eat any until they cool down. Wait at least 2-3 minutes! 

Frying Spring Rolls

The Spring Rolls are finished. Put aside several pieces of vegetable leaves aside as garnish. Wow, the golden Spring Rolls are so lovely! Pick one and have a taste.

Spring Rolls

More Staple Food and Snacks in China:

media recommendationfeatured on media