Crispy Mini Spring Rolls


20 frozen spring roll wrappers, thawed
1 bunch of scallions, chopped
1 large carrot, cut into batons
1 can of bamboo shoots, drained and sliced
1/4 lb of mushrooms, sliced
1/2 lb bean sprouts
4 tbs canola oil
2 tsp kosher salt
1 tsp light brown sugar
1 tbs light soy sauce
1 tbs Chinese rice wine or dry sherry
1 tbs corn starch
flour for dusting
canola oil for deep frying
  • Cut the scallions, carrots, bamboo shoots and mushrooms into thin shreds, about the same size as the beansprouts.
  • Add a little oil in a wok or large saute pan and stir fry the vegetables for about 1 minute.
  • Add the salt, sugar, soy sauce and rice wine and continue stirring for 1-2 minutes.
  • Remove from the heat and drain away the excess liquid, then let cool.
  • To make the spring rolls, cut each spring roll wrapper in half diagonally, then place about a tbs of the cooled vegetable mixture one-third of the way down on the wrapper, with the triangle pointing away from you.
  • Lift the lower edge of the spring roll wrapper over the filling and roll once.
  • Meanwhile mix the corn starch with a little water to form a paste.
  • Fold the ends of the spring roll and roll once more, then brush with a little cornstarch paste and roll into a neat package, pressing lightly to seal.
  • Lightly dust a baking sheet with flour and place the spring rolls on the tray with the flap side underneath.
  • To cook, heat the oil in a deep fryer, wok or sauce pan 1/2 full of oil to 350 degrees. Reduce the heat slightly then add the spring rolls and fry until golden and crispy. About 2-3 minutes.
  • Drain the rolls on paper towels.
  • Serve with hot chili garlic paste and soy sauce for dipping.




40 min


5 min


No Comments

    Leave a Reply


    Skill Level