Crispy Fried Spring Rolls (Suān Chūnjuǎn)
Suān Chūnjuǎn, or Crispy Fried Spring Rolls, is a popular dish in Tianjin Cuisine. These spring rolls are filled with a delicious mixture of vegetables and meat, then deep-fried to perfection. They make for a delightful appetizer or snack.
Ingredients
- 12 spring roll wrappers
- 200g ground pork
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped shiitake mushrooms
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 egg, beaten
- Vegetable oil for frying
Instructions
- In a large bowl, mix together the ground pork, cabbage, carrots, mushrooms, garlic, soy sauce, oyster sauce, sesame oil, sugar, and black pepper.
- Place a spring roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper.
- Fold the bottom corner over the filling, then fold in the side corners. Roll the wrapper tightly, sealing the top corner with the beaten egg.
- Heat the vegetable oil in a large pan over medium heat. Fry the spring rolls in batches until golden brown, about 3-4 minutes per batch.
- Remove the spring rolls and drain on paper towels. Serve hot with dipping sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 15 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per roll
- Carbohydrates
- 20g
- Protein
- 8g
- Fat
- 5g
Supplies
Frying pan Tongs Paper towels
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Suān Chūnjuǎn with a side of sweet chili sauce or soy sauce for dipping.
Tips & tricks
Make sure the oil is hot enough before frying the spring rolls to ensure they turn out crispy and golden brown.
Cost
$10