Homemade spring rolls: A crispy delight for any occasion

Spring rolls are a popular appetizer in Asian cuisine, especially in China and Vietnam. They are crispy rolls with fillings, which can be made in both meat and vegetarian versions. At home, they taste much better than store-bought ones, and their preparation is simple and satisfying.

Traditionally, spring rolls are fried in deep oil, which gives them their crispiness. However, lighter versions, baked or raw, are becoming more popular, retaining flavor and crispiness without excess oil. They can also be made in an air fryer. A key ingredient is rice paper, which becomes flexible and ready for wrapping after soaking.

These tightly wrapped bundles of joy—whether Vietnamese chả giò, Filipino lumpia, or Thai po pia tod—are a delightful treat for many celebrating the Lunar New Year this week. Spring rolls taste best when hot and fresh, not reheated from the supermarket, and these Chinese versions are easy and enjoyable to make at home.

Ingredients:

• 4 ounces of ground pork, chicken, turkey, shrimp, soy meat, or tofu (see step 1)
• 0.2 ounces of dried shiitake mushrooms or other Chinese mushrooms (see step 2)
• 1 teaspoon of fresh ginger, peeled and grated
• 2 garlic cloves, peeled and crushed
• 5 ounces of Napa cabbage or other cabbage
• 2 ounces of carrot
• 2 ounces of bamboo shoots or bean sprouts
• ½ tablespoon of neutral oil, plus additional for deep frying, e.g., soybean oil
• 1 teaspoon of Chinese five-spice powder
• 1 tablespoon of oyster sauce
• 1 teaspoon of light soy sauce
• ¼ teaspoon of sesame oil
• 2 tablespoons of chopped scallions or Chinese chives
• 8 spring roll wrappers, plus a few extras (defrosted if necessary)

If you prefer, you can substitute pork with ground chicken or turkey, shrimp or finely chopped small shrimp (defrosted and dried if necessary), rehydrated soy ground meat, or tofu, which will absorb other spices, so there's no need to overdo it with salt and pepper.

Soak dried shiitake mushrooms in warm water for about 20 minutes, or while preparing the rest of the ingredients. Tough wood ear mushrooms also work well here, as does a mix of wood ear and shiitake mushrooms. Alternatively, use 2 ounces of fresh mushrooms, coarsely chopped and sautéed in a hot, lightly greased skillet until all moisture evaporates.

In the meantime, finely grate a teaspoon of fresh ginger and peel and crush the garlic. Remove the core from the Napa cabbage (or Savoy or green cabbage) if necessary, then finely chop the leaves to get about 5 ounces. Wash and grate the carrot, and cut the bamboo shoots into strips. If using bean sprouts, leave them whole.

Drain the soaked mushrooms, reserving the soaking liquid, and then coarsely chop them. Heat neutral oil in a pan, fry the ginger and garlic for a minute, add the five-spice powder, and fry for 30 seconds. Add the mushrooms and other vegetables, as well as about two tablespoons of the reserved mushroom soaking liquid (or water, broth, or rice wine), and add tofu if using it instead of meat.

Let the vegetable mixture simmer uncovered until the liquid evaporates and the vegetables are tender. Add the oyster sauce, soy sauce, and sesame oil, and cook for another minute. Mix with the pork if using, fry until cooked, and then remove from heat. Once completely cooled, mix with the chopped scallions or chives (Chinese chives are crunchier and more intense than European ones).

Spring roll wrappers can easily be found in the frozen section of most large supermarkets or from Asian food specialists. Defrost them before use, still sealed in the package. Place one wrapper on a clean work surface with one corner facing you. Cover the remaining sheets with a damp cloth to prevent drying out, and keep a bowl of cold water on hand.

Place about two teaspoons of filling in a rectangle just below the center of the wrapper, leaving a gap at each end, then fold the bottom over the top of the filling. Roll this up to the middle of the sheet, then fold the sides over the top, moistening them slightly with water to stick. Moisten the top corner, then roll tightly. Repeat with the remaining wrappers and filling.

Cover raw spring rolls with a damp cloth until you are ready to cook them (alternatively, freeze them on a tray in a single layer until firm, then transfer to a bag for easier storage and deep fry from frozen). Add oil to a wok or large pan to fill it one-third full and heat to 350°F (or when small bubbles form around a chopstick dipped into the pan).

Fry the spring rolls in batches of three or four for about five minutes each, turning occasionally until golden and crispy on all sides. Then remove and drain on kitchen paper. Serve hot with dipping sauces such as black vinegar and chili oil, sweet chili sauce, or Worcestershire sauce mixed to taste with soy sauce and a little sugar.

Spring rolls can be filled with various ingredients, from ground meat and vegetables to seafood. Tofu versions are also popular among vegetarians. Thanks to their versatility, spring rolls are an excellent choice as a snack or part of a larger meal, served with different sauces.

Making spring rolls at home allows for experimenting with fillings and spices, making them the perfect dish for social gatherings. It's worth trying different variations to discover your favorite flavor combinations that are sure to delight guests.