Crispy Shepherd’s Purse Spring Rolls (荠菜春卷)

Eating spring rolls on the day of Lichun (the Beginning of Spring) is a cherished Chinese tradition. Growing up, our family always made a special batch to celebrate the changing seasons.

While you can fill spring rolls with almost anything, my absolute favorite remains the Shepherd’s purse and pork version. Because this wild green has a very short season, making these rolls feels incredibly special.

Therefore, I wanted to share this family treasure so you can recreate this authentic, herbaceous, and savory experience in your own kitchen!

About the Author & Recipe Development

I am Lin. I grew up helping in my family’s restaurant kitchen in Sichuan, where I learned the fundamentals of traditional cooking from my chef father and practical mother.

Later, I trained professionally at the Sichuan Higher Institute of Cuisine and cooked in various restaurants for roughly 10 years.

To ensure this recipe works perfectly for you, I tested these spring rolls three times on a standard home electric stove. I adjusted the meat-to-vegetable ratio and frying temperatures so you can achieve restaurant-quality crispiness at home without deep-frying.

What Are Shepherd’s Purse Spring Rolls?

Spring rolls (Chun Juan) are a staple of Chinese cuisine. However, their fillings vary wildly by region.

Shepherd’s purse (荠菜 – jì cài) is a wild, leafy green with a distinct, slightly earthy and peppery flavor. It is highly prized in Eastern and Central China. When paired with minced pork and aromatics, it creates a juicy, fragrant filling that is unmatched.

Similar Recipes to Explore

If you enjoy classic pork and chive spring rolls, you will absolutely appreciate the unique herbaceous twist this recipe offers.

Additionally, if you want a vegetarian alternative, I highly recommend checking out our leek and egg spring rolls for a similarly crispy and satisfying bite.

Why This Recipe Works

• Blanching with salt: Salting the boiling water preserves the bright green color of the Shepherd’s purse.
• Pre-cooking aromatics: Sautéing the shiitake and bamboo shoots first triggers the Maillard reaction, significantly boosting the overall umami.
• Shallow frying: You do not need a deep fryer. Shallow frying in a skillet provides the perfect golden crust with less oil and cleanup.
• One-direction mixing: Stirring the pork filling in one direction develops the proteins, resulting in a cohesive and bouncy texture.

Key Ingredients & Substitutions

• Shepherd’s Purse (荠菜): Found fresh or frozen in Asian markets. If unavailable, substitute with a 50/50 mix of spinach and arugula to mimic the earthy bite.
• Pork: We highly recommend using pork shoulder because it has the ideal 70/30 meat-to-fat ratio. This keeps the filling juicy.
• Dried Shiitake Mushrooms (干香菇): These offer a much deeper, concentrated flavor than fresh mushrooms.
• Winter Bamboo Shoots (冬笋): Adds a necessary crunch. Canned bamboo shoots work perfectly if fresh ones are out of season.
• Wrappers: Purchase frozen wheat wrappers, or try making homemade spring roll wrappers if you are feeling adventurous!

Ingredients

The Filling:

• 1 lb (500g) Shepherd’s purse, washed thoroughly
• 0.5 lb (250g) Pork shoulder, finely minced
• 2 Winter bamboo shoots (about 150g)
• 5 Dried shiitake mushrooms
• 1 Large egg
• 1 tbsp Shaoxing wine (can substitute with dry sherry)
• 1 tsp salt
• ½ tsp sugar
• 1 tbsp Seasoned oil (or toasted sesame oil)

The Assembly:

• 1 pack Spring roll wrappers (thawed under a damp towel)
• 2 tbsp All-purpose flour mixed with 2 tbsp water (for sealing)
• Neutral cooking oil (canola or peanut), for shallow frying

Recipe Notes Before You Start

• Temperature Control: Keep your frying oil between 325–350°F (165–175°C). If the oil is too hot, the wrappers will burn before the pork cooks through.
• Skillet vs. Wok: While I love my wok, a flat 12-inch (30 cm) non-stick or cast iron skillet is actually better for shallow frying spring rolls. It provides an even surface area, ensuring uniform browning across all rolls.

Mise en Place / Prep

1. Soak: Rehydrate the dried shiitake mushrooms in warm water for 30 minutes until soft.
2. Chop: Finely mince the rehydrated mushrooms, bamboo shoots, and pork shoulder.
3. Make the glue: Whisk the flour and water together in a small bowl to create a thick paste for sealing the rolls.

How to Make Shepherd’s Purse Spring Rolls

• Blanch the greens: Bring a large pot of water to a rolling boil. Add a pinch of salt. Submerge the Shepherd’s purse and stir quickly for 30 seconds until it turns bright green. Why? The brief blanching breaks down tough fibers, while the salt protects the chlorophyll to keep the greens vibrant.

• Ice bath: Immediately transfer the greens into a bowl of ice-cold water. Why? This stops the cooking process immediately, preventing the greens from turning mushy and grey.

• Drain and chop: Once cooled, squeeze the excess water out of the greens. Do not squeeze them completely bone-dry; leave a tiny bit of moisture. Finely chop the greens.

• Pre-cook aromatics: Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the minced shiitake mushrooms for 1 minute until fragrant. Add the minced bamboo shoots and stir-fry for another minute. Remove from heat and let cool.

• Mix the filling: In a large mixing bowl, combine the chopped greens, minced pork, and the cooled mushroom mixture. Add the egg, Shaoxing wine, salt, sugar, and seasoned oil.

• Stir vigorously: Use chopsticks to stir the mixture rapidly in one direction for 3 minutes until it becomes sticky. Why? This technique develops the myosin proteins in the meat, giving the filling a bouncy, cohesive texture.

• Wrap the rolls: Place a wrapper on a flat surface like a diamond. Spoon 2 tablespoons of filling near the bottom corner. Roll halfway up, fold the left and right corners tightly into the center, and continue rolling. Smear a little flour-water paste on the top corner to seal it shut.

• Shallow fry: Heat about ¼ inch of oil in a skillet over medium-low heat (around 325°F/165°C). Carefully place the spring rolls seam-side down. Fry for 3-4 minutes per side until deeply golden and crispy.
• Drain: Transfer the cooked rolls to a wire rack or paper towels to drain excess oil. Serve hot!

Common Mistakes When Making Spring Rolls

• Rolling them too loosely: Air pockets inside the wrapper will absorb cooking oil, making the spring rolls greasy instead of crispy. Always keep the tension tight while rolling.
• Frying at the wrong temperature: If the oil is below 325°F (165°C), the wrappers will soak up grease. If it is above 375°F (190°C), the outside will burn while the raw pork inside remains unsafe to eat.
• Using wet ingredients: Failing to squeeze enough water from the blanched greens will result in soggy wrappers that tear during the frying process.

FAQ / Troubleshooting

Why did my spring rolls burst in the pan? This usually happens if the filling contains too much moisture, or if you trapped excess air inside the wrapper. Steam builds up inside and bursts through the pastry. Make sure to roll them tightly!

Can I bake or air-fry these instead? Yes, you can. Brush the assembled spring rolls generously with oil. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway. However, traditional shallow frying yields the most authentic, blistered texture.

What if I cannot find pork shoulder? You can use standard packaged ground pork from the supermarket. If it looks too lean (like 90/10), mix in an extra tablespoon of cooking oil to ensure the filling stays moist.

Tips for Success

• Cover the wrappers: Wheat wrappers dry out very quickly. Keep the unused wrappers covered with a slightly damp kitchen towel while you work.
• Test one first: Fry a single spring roll first. Taste it to check the seasoning of the filling and adjust the remaining batch if necessary.

Variations & Make-Ahead

• Make it vegetarian: Swap the pork for crumbled firm tofu and rehydrated glass noodles (cellophane noodles).
• Make-Ahead: You can assemble the spring rolls entirely, place them on a parchment-lined baking sheet without touching, and freeze them. Once frozen solid, transfer them to a freezer bag. Fry them directly from frozen, adding 2-3 extra minutes to the cooking time.

Serving Suggestions

These spring rolls are incredibly flavorful on their own. In our family, we serve them exactly as they come out of the pan. The herbaceous aroma of the Shepherd’s purse shines brightest without heavy dipping sauces.

What to Serve With It

Serve these as a savory appetizer alongside a comforting bowl of Century Egg and Pork Congee. They also make a fantastic side dish for a larger family banquet alongside braised meats and steamed rice.

How to Store & Reheat

• Storage: Store leftover fried spring rolls in an airtight container in the refrigerator for up to 3 days.
• Reheating: Never microwave spring rolls; they will become unpleasantly rubbery. Reheat them in an oven or air fryer at 350°F (175°C) for 5-7 minutes until the wrapper crisps up again. Food Safety Note: Ensure the internal temperature reaches 165°F (74°C) when reheating.

Nutrition Information (Estimate)

• Calories: 180 kcal per roll
• Protein: 6 g
• Carbohydrates: 14 g
• Fat: 11 g
• Sodium: 210 mg
• Fiber: 2 g
• Allergens: Wheat (wrappers), Egg, Soy (if using seasoned oil containing soy sauce).

Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary.

Authoritative References

Food safety is paramount when working with ground pork. The USDA recommends cooking ground pork to a safe minimum internal temperature of 160°F (71°C). You can verify this using an instant-read thermometer. For more detailed food safety guidelines, visit the USDA Safe Minimum Internal Temperature Chart.

Final Thoughts

I genuinely hope this recipe brings a taste of authentic Sichuan spring to your dining table. While working with fresh Shepherd’s purse requires a little extra prep, the unparalleled flavor is entirely worth the effort. Happy cooking!