Chinese Spring Rolls 

Ingredients

For the wrappers

• 15 large flour-based spring roll wrappers – 25×25cm (10×10 inches)

For the filling

• 200 g minced pork (or chicken/beef) – 7oz
• 120 g shrimp, shelled and cubed – 4oz
• 120 g carrot, grated – about 2 cups
• 130 g bean sprouts – about 2 cups
• 100 g Chinese chives, cut into sections (or finely shredded cabbage) – about 2 cups
• 6 shiitake mushrooms – thinly sliced (rehydrate beforehand if using dried ones)
• 2 stalks scallions, finely chopped
• 100 g dried mung bean vermicelli, rehydrated and cut into sections – about 2 cups after soaking
• 2 eggs

For the seasoning

• 2 tablespoon oyster sauce – see note 2 for substitutes
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon ground white or black pepper

For frying

• Cooking oil for deep frying or air-frying – see note 3

For the dipping sauce (optional)

• 2 tablespoon white rice vinegar (or fresh lemon/lime juice)
• 1 teaspoon light soy sauce
• 1 pinch sugar
• 1 clove garlic, minced
• Fresh chili pepper, finely chopped – to taste

Instructions

1. Ready-made spring roll wrappers usually come frozen. Defrost in the fridge the night before.

Mix the filling

1. Put all the ingredients for the filling into a large mixing bowl (NB: leave out one egg yolk for brushing the wrappers).
2. Add all the seasonings. Mix until well combined (It’s best to do so with your hands. Wear kitchen gloves if available).

Assemble the rolls

1. Gently separate the spring roll wrappers one by one. Remember to always cover them with a clean damp cloth as they dry out easily.
2. Place one wrapper on a flat surface with one of the four corners facing towards you. Put about 3 tablespoon of the filling above the closest corner (Use a spoon to help shape it into a rectangle).
3. Lift the closest corner to wrap the filling then roll it to the half-line of the wrapper. Try to wrap it as tight as possible without leaving any air pockets inside. But be gentle during this process to avoid tearing.
4. Lightly press two ends of the filling then fold the left and right corners of the wrapper towards the middle.
5. Roll the cylinder until only a triangle is left at the top. Brush a layer of egg yolk over the triangle. Roll again to seal completely. Repeat to assemble all the rolls.

Option 1: Deep fry the rolls

1. Heat the oil for deep frying until it reaches 180°C/350°F. Gently slide in the rolls one by one (Do not overcrowd. Fry them in batches if necessary).
2. Fry over medium heat. Flip over a few times to ensure even browning. When they become golden, transfer out to a tray lined with kitchen paper to absorb excess oil.

Option 2: Air fry the rolls

1. Preheat the air fryer at 200°C/390°F for 3 minutes. While waiting, brush a layer of oil all around the spring rolls.
2. Put the rolls over the crisper tray of the air fryer in a single layer. Leave to cook for 8-10 minutes. Then flip over and cook for a further 5 minutes until they become golden.

Serve and reheat

1. Serve warm on their own or with the dipping sauce.
2. To reheat leftover spring rolls, put them in a preheated oven at 200°C/390°F for about 5 minutes, or in an air-fryer at 200°C/390°F for 3 minutes or so.

Make ahead

1. You may store uncooked spring rolls, right after they’re assembled, in the freezer for up to three months (Keep them in an air-tight bag/container).
2. Cook as usual without defrosting. If deep frying, raise the temperature to 190°C/375°F. If air-frying, prolong the cooking time by 3-5 minutes.