🍽️ How to Make Chunjuan (Spring Rolls)

🧆 Ingredients

• 10 spring roll wrappers
• 100g shredded cabbage
• 50g carrots (julienned)
• 50g bean sprouts
• 50g mushrooms (sliced)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (mixed with water)
• Vegetable oil for frying
• Salt and pepper to taste

🍳 Steps

1. Selecting and Preparing the Vegetables: Choose only the freshest, crispest vegetables for the best texture and flavor. Inspect cabbage for firm, tightly packed leaves and no discoloration. Carrots should be bright and free of soft spots. Mushrooms should be plump and dry, not slimy. Bean sprouts should be white and crunchy. Wash all vegetables thoroughly under running water to remove dirt, pesticides, and bacteria. For cabbage, peel away the outer leaves and rinse between layers. For carrots, scrub or peel the skin. For mushrooms, gently wipe with a damp cloth or rinse briefly and pat dry. Rinse bean sprouts in cold water and drain well. After washing, dry all vegetables with a clean towel or salad spinner to remove excess moisture—this is crucial to prevent soggy filling.

2. Cutting and Prepping Ingredients: Shred the cabbage finely using a sharp knife or mandoline for even texture. Julienne the carrots into thin matchsticks. Slice mushrooms thinly for quick, even cooking. Trim the ends off bean sprouts. Prepare all ingredients before starting to cook to ensure a smooth workflow.

3. Cooking the Filling: Heat a wok or large frying pan over medium-high heat. Add 1-2 tablespoons of vegetable oil and swirl to coat the surface. When the oil shimmers, add the cabbage, carrots, bean sprouts, and mushrooms. Stir-fry quickly for 2-3 minutes, tossing constantly to prevent burning. The vegetables should soften but remain slightly crisp. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir-fry for another 2 minutes, ensuring all vegetables are evenly coated. Taste and adjust seasoning if needed. Remove from heat and spread the mixture on a plate to cool rapidly. Cooling is essential to prevent steam from making the wrappers soggy. If the filling releases excess liquid, drain it off thoroughly.

4. Preparing the Wrappers and Workstation: Set up a clean, dry surface for wrapping. Keep spring roll wrappers covered with a damp towel to prevent drying. Prepare a small bowl of cornstarch mixed with water (about 1 tablespoon cornstarch to 2 tablespoons water) to use as a sealing agent. This slurry will help seal the edges of the wrappers and prevent them from opening during frying. Have all filling and tools within easy reach.

5. Wrapping the Rolls: Place a wrapper on the workstation with one corner facing you. Spoon about 2 tablespoons of the cooled filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides to enclose the filling. Roll the wrapper tightly upwards, keeping the roll compact. Brush the top corner with cornstarch slurry and finish rolling to seal. Repeat with remaining wrappers and filling. Ensure each roll is tightly sealed to prevent oil from seeping in during frying. Avoid overfilling, as this can cause the rolls to burst during frying. If wrappers tear, patch with a small piece of wrapper and cornstarch slurry.

6. Heating the Oil: Pour enough vegetable oil into a deep pan or wok to submerge the spring rolls (about 2-3 inches deep). Use a neutral oil with a high smoke point, such as canola or peanut oil. Heat the oil to 180°C (356°F). To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle and rise to the surface immediately. Use a thermometer for accuracy if available. Never leave hot oil unattended.

7. Frying the Spring Rolls: Carefully lower the spring rolls into the hot oil using tongs or a slotted spoon. Fry in batches to avoid overcrowding, which can lower the oil temperature and result in soggy rolls. Fry each batch for 3-4 minutes, turning occasionally, until the rolls are golden brown and crisp on all sides. Remove the rolls from the oil and drain on a wire rack or paper towels to remove excess oil. For extra crispiness, fry the rolls a second time for 1-2 minutes after the initial frying. If oil becomes cloudy or filled with crumbs, strain or replace it between batches.

8. Checking for Maturity and Doneness: Properly cooked spring rolls will have a uniformly golden exterior and a crisp texture. The filling should be hot, and the wrapper should not be soggy or oily. If the rolls are pale or soft, fry for an additional minute. Avoid over-frying, as this can cause the wrapper to become too hard and the filling to dry out. Let the rolls rest for 1-2 minutes before serving to allow excess oil to drain and the filling to settle.

9. Serving and Ingredient Handling Tips: Arrange the spring rolls on a serving plate lined with paper towels. Serve immediately while hot and crispy, accompanied by your favorite dipping sauce such as sweet chili sauce, soy sauce, or vinegar-based dips. Garnish with fresh herbs like cilantro or sliced scallions for extra color and flavor.

   • Use fresh vegetables for best texture and flavor.
   • Do not overfill wrappers to prevent bursting.
   • Fry in batches for even crispiness.
   • Serve immediately for maximum crunch.
   • Store leftover filling in the refrigerator and use within 1-2 days.
   • If making ahead, freeze uncooked spring rolls and fry directly from frozen, adding 1-2 minutes to frying time.
   • For a healthier option, bake the rolls at 200°C (392°F) for 20-25 minutes, turning halfway through, until golden and crisp.
   • Always use clean utensils and surfaces to avoid cross-contamination.
   • Discard any wrappers that have dried out or cracked.

💡 Tips

• Use fresh vegetables for best texture.
• Do not overfill wrappers to prevent bursting.
• Fry in batches for even crispiness.
• Serve immediately for maximum crunch.