Spring Rolls

Preparation info

  • Difficulty


  • Makes 12 spring rolls, to serve

    4 to 6

    as an appetizer.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Spring rolls are not simply refined egg rolls. Egg rolls are made from an egg-based pasta and are rolled out; spring rolls are made with water and are prepared in a pan. A good filling for spring rolls (as well as egg rolls) should provide a balance of textures, with dense meats offset by light, crisp vegetables such as bean sprouts, water chestnuts, bamboo shoots, or zucchini. Here we use ham, snow peas, chicken, and bean sprouts. Do not overload the wrapper. It’s better to have too little filling than too much, or it will burst open when fried.

The filling can be made up to a day in advance, but the spring rolls shouldn’t be filled until the last moment for best results. The skins tend to get soggy if they sit around filled and won’t crisp properly when fried.

You can make egg roll skins using the basic pasta recipe, or you can purchase them. The techniques for rolling and sealing are the same as for spring rolls.



  • 2 tablespoons Shaoxing wine or dry sherry
  • 3 slices fresh ginger root
  • 4 scallions, white parts only
  • 1 tablespoon oyster sauce


  • ¼ cup shredded Smithfield ham
  • 8 black Chinese mushrooms, soaked, squeezed dry, and shredded
  • ½ cup shredded snow peas
  • 2 cups bean sprouts, plucked at both ends
  • 2 tablespoons peanut oil
  • 3 scallions, shredded
  • 1 tablespoon thin soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 12 spring roll wrappers
  • 1 egg, beaten


  • Deep-frying
  • Crush the rice wine, ginger, and scallions in a blender; strain the mixture, and mix it with the oyster sauce. Marinate the chicken in this mixture at least 10 minutes.

  1. stir-fry the ham, mushrooms, snow peas, and bean sprouts in the oil until the vegetables begin to wilt. Put them in a large bowl and let cool.

  2. Add the marinated chicken and the remaining ingredients to the vegetables. Mix well.

  3. Put a tablespoonful of the filling in the middle of a wrapper. Fold the bottom third up and over it.

  4. Fold in the sides, and continue rolling up the wrapper.

  5. Seal the edge with a little beaten egg. Put the rolls on a plate and cover well with plastic wrap to keep them from drying out until you are ready to fry them.

  6. Heat the oil in a wok to about 350 degrees. Slide the rolls into the oil one by one to keep them from sticking to each other. Fry them until they are browned and crisp (about 5 minutes).

  7. Remove them from the oil with chopsticks or with a strainer.

  8. If you wish to slice them (optional), cut them in two at a 30-degree angle. Serve them with plum sauce and hot mustard.