Crispy Pork and Chive Spring Rolls (春卷)
My family's authentic recipe for Chinese spring rolls, straight from our restaurant kitchen. Learn how to make a juicy pork and chive filling and achieve a shatteringly crispy, golden-brown wrapper every time.
Equipment
- 1 Large Wok or Dutch Oven
- 1 Deep-fry thermometer
- 1 Spider Strainer or Tongs
- 1 Wire Rack
Ingredients
For the Filling
- 1 lb ground pork (450-500g)preferably 80/20 fat ratio
- 1.5 cups Chinese chives (approx. 100-150g)finely chopped
- 1.5 cups mung bean sprouts (approx. 100-150g)
- 1 tbsp light soy sauce (e.g., Kikkoman or Pearl River Bridge)
- 1 tsp sesame oil
- ½ tsp ground white pepper
- 1 tbsp cornstarch
For Assembly
- 30 sheets spring roll wrappers (8x8 inch / 20x20 cm), thawed if frozen
- 2 tbsp all-purpose flour
- 3-4 tbsp water
For Frying
- 4-6 cups neutral oil for frying (e.g., canola, vegetable, or peanut)
Instructions
- Make the Filling: In a large bowl, combine the ground pork, chopped chives, bean sprouts, soy sauce, sesame oil, salt, white pepper, and cornstarch. Mix until just combined. Let the filling rest for 15-20 minutes.
- Prepare for Wrapping: In a small bowl, whisk together the flour and water to create a thin sealing paste. Set up your wrapping station with the filling, wrappers (kept under a damp towel), and paste.
- Wrap the Spring Rolls: Place a wrapper in a diamond orientation. Spoon 2-3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling. Fold in the left and right sides. Roll tightly towards the top corner. Brush the final corner with the flour paste and seal. Repeat for all rolls.
- Heat the Oil: Pour oil into a wok or deep pot to a depth of 3-4 inches. Heat over medium-high heat to 350°F (175°C).
- Fry the Spring Rolls: Working in batches of 4-5, gently place the spring rolls into the hot oil. Fry for 4-6 minutes, turning occasionally, until deep golden brown and crispy.
- Drain: Remove the spring rolls with tongs or a spider strainer and let them drain on a wire rack. Ensure the oil returns to temperature before frying the next batch.
- Serve: Serve immediately with your favorite dipping sauces.
Notes
Notes:
- Wrapper Handling: Keep spring roll wrappers covered with a damp cloth or paper towel at all times to prevent them from drying out and cracking.
- Oil Temperature: Do not let the oil get too hot, or the outside will burn before the inside is cooked. If it's too cool, the spring rolls will absorb excess oil and become greasy.
- Allergy Information: Contains gluten (wrappers) and soy (soy sauce).
- Calories: 250 kcal
- Carbohydrates: 18g
- Protein: 12g
- Fat: 14g
- Sodium: 350mg