Chinese Spring Rolls: Edible Gold Bars for Luck and Fortune.

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.

Combine soy sauce, sugar, and sesame oil with pork in a bowl and mix thoroughly.

Cook the pork in a pan until browned, then remove and set aside.

In the same pan, cook the vegetables (cabbage, carrots, green onions) minus the garlic until softened to extract excess moisture.

Add the garlic to the vegetables and cook briefly.

Return the cooked pork to the pan and add cornstarch to thicken the mixture, then set aside to cool completely.

Cover spring roll wrappers with a damp paper towel to keep them moist.

Prepare an egg wash by mixing one egg with about a tablespoon of water.

Place a spring roll wrapper in a diamond formation with one corner facing you, and add a heaping spoonful of filling onto the lower half.

Fold the bottom corner over the filling, roll it up a little, then fold in the left and right corners, and roll tightly to seal.

Brush the top corner with egg wash to seal the spring roll.

Repeat the wrapping process with remaining wrappers and filling.

Heat one inch of oil in a large pot over medium-high heat until it reaches 375 degrees Fahrenheit.

Carefully place a few spring rolls into the hot oil, avoiding overcrowding the pot.

Fry the spring rolls for about 1 minute on each side until golden brown.

Remove the fried spring rolls and place them on a wire rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens