Authentic Chinese Spring Rolls Recipe

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Authentic Chinese Spring Rolls
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  1. Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
  2. Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you’re in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
  3. Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
  4. To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
  5. Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don’t let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3324.1 Kcal (13917 kJ)
Calories from fat 2054.98 Kcal
% Daily Value*
Total Fat 228.33g 351%
Cholesterol 133.78mg 45%
Sodium 4139.9mg 172%
Potassium 1889.63mg 40%
Total Carbs 276.76g 92%
Sugars 26.02g 104%
Dietary Fiber 22.99g 92%
Protein 58.63g 117%
Vitamin C 88.4mg 147%
Vitamin A 0.9mg 28%
Iron 3.7mg 21%
Calcium 168.1mg 17%
Amount Per 100 g
Calories 281.95 Kcal (1180 kJ)
Calories from fat 174.3 Kcal
% Daily Value*
Total Fat 19.37g 351%
Cholesterol 11.35mg 45%
Sodium 351.15mg 172%
Potassium 160.28mg 40%
Total Carbs 23.47g 92%
Sugars 2.21g 104%
Dietary Fiber 1.95g 92%
Protein 4.97g 117%
Vitamin C 7.5mg 147%
Vitamin A 0.1mg 28%
Iron 0.3mg 21%
Calcium 14.3mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 84.7
  • 92

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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