Chinese Spring Rolls Deep Fried

Why you’ll love this recipe

• These are significantly crunchier than store-bought rolls and packed with fresh, hand-sautéed ingredients.
• The filling is versatile; you can easily add more vegetables or different proteins depending on what’s in your fridge.
• They freeze beautifully, making them the perfect “make-ahead” snack for parties or busy weeknights.

Key Ingredients

• Ground Pork: Provides a rich, savory base that carries the flavors of the soy and oyster sauce perfectly.
• Bean Sprouts: Add a subtle crunch and moisture to the filling, balancing out the density of the meat.
• Spring Roll Wrappers: These are thinner than egg roll wrappers, resulting in a much crispier, lighter exterior.

✅Quick Tips: Sauté the pork until very dry; excess moisture in the filling is the #1 cause of spring rolls bursting or becoming soggy.

Key Steps

• #1: Let the filling cool until filling is warm before wrapping; warm filling will make the wrapper glue together

• #2: Roll the wrappers as tightly as possible to eliminate air pockets, which can trap oil during frying.

• #3: Fry at medium-high heat until golden; the filling is already cooked, so you’re just perfecting the crust.

Chinese Spring Rolls Deep Fried

A delicious blend of ground pork, bean sprouts, and chives is rolled into thin sheets and fried until golden. These crispy rolls are perfect for dipping and easy hosting.

Author: Aila Lin Cooking Method: Pork Courses: Appetizers & Cold Dishes Recipe Keys: T Take Out

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Prep Time 30 mins Cook Time 20 mins Total Time 50 mins Servings: .

Ingredients:

Scale

1/2x 1x 2x 3x

• 1 bag spring roll sheets
• 1 lb ground pork
• 1 bag green bean sprout
• 1 large carrot
• 1 cup chives (chopped)
• Dried shrimp (optional)
• 1 tsp salt
• 1 tbsp oyster sauce
• 1 tbsp soy sauce

Instructions

1. Heat a pan over medium heat. Add the ground pork and sauté, breaking it up, until most of the moisture has cooked off.
2. Season with soy sauce, oyster sauce, and salt. Continue cooking until the pork is nearly done. Cover and cook for an additional 3–4 minutes.
3. Add the bean sprouts, carrot, chives, and dried shrimp (if using). Stir until well combined. Remove from heat and let cool slightly.
4. Lay out the spring roll wrappers. Place filling in the center and roll tightly, sealing according to the wrapper instructions.
5. Heat oil in a pot over medium-high heat. Fry the spring rolls until golden and crisp.

Keywords: Spring Rolls, Crispy, Pork