Deep Fried Spring Rolls Recipe


A traditional Chinese family will definitely have Deep Fried Chinese Spring Rolls as one of the dishes for reunion dinner. Well-loved by kids and adults alike, it is undoubtedly one of the more popular dishes around. 

(makes 50 spring rolls)
- 500g of minced pork
- 1 slab of tofu gan/ dougan (豆腐干/豆干), finely chopped
- 1 bowl of Chinese Wongbok, finely chopped
- Half a bowl of finely chopped preserved turnips (菜脯)
- Spring roll wraps
- Salt, sugar and light soy sauce to taste
- Corn starch
- Chinese Shaoxing wine

1. Marinade minced pork with 1 tablespoonful of Shaoxing wine, 1 teaspoonful of corn starch and 0.5 teaspoonful of salt for 10 minutes.
2. Heat wok and coat bottom of wok with oil.
3. Pour in the minced pork and stir fry for 5 minutes. Add in the minced turnips, Wongbok, and tofu gan. If the filling is not salty enough, add a dash of salt or some light soy sauce. If it is too salty, add some white sugar.
4. When filling is cooked, leave it to cool in a plate.
5. Meanwhile, prepare the spring roll wraps. 
6. Once filling is cooled, add a teaspoonful of filling into each wrap and roll them up in this way:

(Step-by-step tutorial image from 9jafoodie)

7. Heat wok, and add in at least half a bowl of cooking oil. When oil is hot, add the rolled up spring rolls and deep fry till golden brown. Remember to drain off the oil before removing the spring rolls from the wok.
8. Garnish and serve.

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