My Grandmother's Famous Chinese Spring Rolls Recipe

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: crepes

Rice paper is lower in calories while crepes can be more economical.

chicken

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu provides a plant-based option while ground turkey is often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is leaner and canned tuna is usually cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos can be more budget-friendly.

Prepare the filling by shredding cabbage and carrots finely.

Chop green onions, garlic, and ginger.

In a large bowl, combine cabbage, carrots, bean sprouts, green onions, garlic, ginger, and any protein.

Add soy sauce, sesame oil, salt, and pepper to the mixture and mix well.

Place a spring roll wrapper on a clean surface with a corner facing you.

Spoon a small amount of filling onto the wrapper, about 1/3 of the way up.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal.

Repeat with remaining wrappers and filling.

Heat vegetable oil in a deep pan or wok over medium-high heat until shimmering.

Carefully add spring rolls in batches, frying until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels to absorb excess oil.

Serve hot with dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens