Chinese New Year Crispy Spring Rolls: Easy and Delicious Recipe
New Year Must-Learn! Crispy on the outside, tender on the inside Golden Spring Rolls, full of meaning for wealth and prosperity! One bite, and the crispy sound is the taste of the New Year! I've been using this spring roll recipe for 3 years, and it’s never failed!
What are Spring Rolls?
Spring rolls are a traditional Chinese snack, typically made by wrapping vegetables, meat, or seafood in thin pastry and then deep frying or pan-frying.
The fried spring rolls have a crispy outer layer and a rich, flavorful filling. On the other hand, fresh spring rolls use rice paper, keeping them soft and often served with dipping sauces.
Spring rolls are very popular in China and Southeast Asia, especially during celebrations like the Chinese New Year.
What Does Eating Spring Rolls for the New Year Symbolize?
In China, eating spring rolls for the New Year carries multiple meanings. The character "春" (spring) represents the arrival of spring, symbolizing new beginnings and hope for the year ahead.
The shape of the spring roll resembles a gold bar, representing the wish for wealth and good fortune.
Additionally, sharing spring rolls with family signifies unity, happiness, and the joy of family togetherness.
Ingredients and Substitutes
Outer Layer
Spring Roll Skin: The outer layer of the spring roll that holds the filling and crisps up during frying, providing a unique crunchy texture.
Filling
Eggs: Beaten eggs are scrambled and added to the filling to give it a soft, fluffy texture.
Chives: Adds a strong, distinctive aroma to the filling, and is a key feature of this spring roll recipe.
Dried Shrimp: Brings a deep seafood flavor that adds complexity to the filling.
Vermicelli: Absorbs the juices and flavors of the other ingredients, giving the filling a more substantial texture and helping to hold the other ingredients together.
Seasonings
Sesame Oil: Adds a fragrant flavor to the filling, enhancing the overall taste.
Soy Sauce: Enhances the umami flavor and adds saltiness to the filling.
Oyster Sauce: Further deepens the umami and enriches the flavor of the filling.
Sugar: A small amount helps balance the flavors and enhances freshness.
Salt: The basic seasoning for adjusting the saltiness of the filling.
Cooking Oil: Used for frying the spring rolls.
Substitutes
Spring Roll Skin: Tortilla, rice paper, egg crepes, puff pastry, wonton wrappers, dumpling wrappers, or tofu skin can all be used as substitutes.
Chives: You can replace chives with celery, spinach, or any leafy greens you prefer.
Dried Shrimp: Shrimp or dried shrimp paste can be used as a substitute.
Vermicelli: Cellophane noodles or enoki mushrooms can be used instead.
Where to Buy Spring Roll Skin?
Spring roll skins are made from wheat flour and are widely available at many Asian supermarkets, especially Chinese and Vietnamese stores. You can also find them in the Asian food section of large grocery stores, often sold in refrigerated or dried packaging.
Additionally, many online retailers, such as Amazon and AsianFoodGrocer, offer spring roll skins.
INGREDIENTS
Main Ingredients
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·3 Eggs
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·100g Chives
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·10g Dried Shrimp
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·30g Vermicelli
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·20 Spring Roll Wrappers
Seasonings
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·5g Sesame Oil
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·7g Soy Sauce
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·5g Oyster Sauce
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·1g Sugar
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·1.5g Salt
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·Cooking Oil (for frying)
Table of Contents
COOKING STEP
Step 1
Prepare Ingredients:
Soak the 30g vermicelli in warm water for 30 minutes.
Soak and rinse the 10g dried shrimp.
Clean and chop the 100g chives into small pieces and set aside.
Step 2
Cook Vermicelli:
Place the soaked vermicelli into boiling water and cook over medium-low heat for 2 minutes, then remove and cut into 1-2 cm pieces. Set aside.
Step 3
Scramble the Eggs:
Crack 3 eggs into a bowl, add 0.5g of salt, and beat them well.
Cook the eggs over low heat, scrambling them until they are soft and lightly cooked.
Step 4
Make the Filling:
In a large bowl, combine the chives, eggs, vermicelli, and dried shrimp.
Add 5g sesame oil, 7g soy sauce, 5g oyster sauce, 1g sugar, and 1g salt, then mix everything well.
Step 5
Wrap the Spring Rolls:
Place a spring roll skin on a flat surface with one corner facing you, forming a diamond shape.
Add a suitable amount of filling in the center of the skin, stacking it into a line. Be careful not to overfill to avoid spilling when wrapping.
Fold the bottom corner up over the filling, pressing it lightly to secure the filling inside.
Fold both sides of the wrapper towards the center to partially overlap, further encasing the filling, forming a rectangle.
Roll the spring roll from the folded sides upwards, sealing the top with a little water or flour paste to prevent it from opening during frying.
Step 6
Fry the Spring Rolls
Pour enough cooking oil into a pan to submerge the spring rolls. Heat the oil over medium heat until it reaches 160-170°C (320-340°F).
Gently place the spring rolls one by one into the oil, being careful not to add too many at once to prevent them from sticking together.
Let the spring rolls fry for a while before flipping. Once the bottom sets, gently turn the spring rolls to ensure even frying on all sides. Fry each side for about 2-3 minutes.
Step 7
When the spring rolls turn golden brown and crispy, remove them from the oil using a slotted spoon.
Step 8
Serve and Enjoy
The crispy and delicious spring rolls are ready to serve!
More Chinese New Year Recipes to Try
Delicious Hot Water Dough Dumplings
Aiwowo recipe(Glutinous Rice Balls with Sweet Filling)
Spring Roll Success Tips
1.Keep the Spring Roll Wrappers Moist:
When wrapping spring rolls, ensure the wrappers stay moist to prevent them from cracking. You can cover unused wrappers with a damp cloth, and if the wrapped spring rolls are not fried immediately, place them under a damp cloth to prevent them from drying out.
2.Don't Overstuff the Filling:
Be careful not to add too much filling when wrapping the spring rolls, as it may overflow. A moderate amount of filling ensures the wrapper stays crispy and the inside is flavorful without bursting.
3.Precise Oil Temperature:
If the oil temperature is too low, the spring rolls will absorb too much oil. If it’s too high, they will burn. The ideal temperature is between 160-170°C.
You can test the oil temperature with a small piece of spring roll wrapper: when dropped in, it should float immediately and bubble slightly, indicating the oil is ready.
4.Wrap Tightly:
Ensure the bottom and sides of the spring roll are tightly folded, then roll up to the top. To seal, dab a little water or flour paste on the top edge and press firmly to prevent the roll from opening during frying.
5.Turn at the Right Time During Frying:
Don’t rush to turn the spring rolls after placing them in the oil. Let the bottom set first, then gently flip them with a slotted spoon or chopsticks to ensure they fry evenly on all sides, achieving a golden, crispy texture.
6.Fry Over Medium Heat:
Maintain medium heat during frying to avoid cooking the outside too quickly while leaving the inside undercooked. Too low a heat will cause the rolls to absorb too much oil and become greasy.
7.Watch for Color Changes:
As the spring rolls fry, keep an eye on their color. When the wrapper turns golden, the spring rolls are almost done. If the color is too light, they’re undercooked; if it’s too dark or burnt, they’ve been fried too long.
8.Remove Immediately:
Once the spring rolls are golden and crispy, remove them promptly from the oil. After lifting them with a slotted spoon, drain any excess oil on paper towels to keep them crispy.
Storage and Reheating
Storing Leftover Fried Spring Rolls:
Spring rolls are best eaten fresh, as they lose their crispiness after a while. If there are leftovers, store them in an airtight container and consume them within 2-3 days.
Reheating Fried Spring Rolls:
You can reheat fried spring rolls in the oven or air fryer, but they won’t be as crispy or juicy as when freshly fried.
Recipe Variations
Sweet Spring Rolls:
Remove the soy sauce and oyster sauce, and add 5g of honey, 3g of cinnamon powder, and 50g of diced apples (soaked in a little lemon juice to prevent oxidation).
After frying, the spring rolls will have a crispy exterior and a sweet, cinnamon-fragranced filling.
Spicy Spring Rolls:
Add 3g of Sichuan pepper powder, 5g of chili powder, and 20g of chopped pickled mustard greens to the filling. The mustard greens add texture and make this recipe perfect for those who love a spicy kick.
Milk-Flavored Spring Rolls:
Add 10g of milk powder and 30g of shredded cheese to the filling. The milk powder blends into the filling, while the cheese melts slightly during frying, adding a rich milky flavor and creamy texture.
Baked Spring Rolls:
Instead of frying, brush the spring rolls with a thin layer of olive oil and bake them at 180°C for 15-20 minutes, flipping them halfway through. This method is healthier and still results in a crispy outer shell.
Steamed Spring Rolls:
Place the wrapped spring rolls in a steamer and steam them on high for 8-10 minutes. They can be eaten directly after steaming or dipped in your favorite sauce. The texture is soft and chewy, perfect for those who prefer non-greasy dishes.
Crispy-Coated Spring Rolls:
After wrapping the spring rolls, coat the exterior with breadcrumbs before frying. The breadcrumbs will give the rolls an extra crispy layer, adding a delightful crunch.
FAQs:
If it tears, you can seal the hole by applying a little water or a paste made from flour and water.
Make sure the oil temperature stays between 160-170°C, and don't overcrowd the pan.
Each spring roll needs enough space to fry evenly. Also, keep the wrappers thin and use an appropriate amount of filling.
When wrapping, lightly press the filling down, and ensure the wrapper is tightly sealed. You can apply a bit of water or flour paste at the seam to ensure it stays sealed during frying.
When ready to fry, you can fry them directly from the freezer without thawing. Just keep in mind, the frying time may be slightly longer.
Keep the oil temperature consistent and avoid overheating or underheating the oil. You can use a slotted spoon or chopsticks to gently flip them, allowing them to rotate in the oil.
