Authentic Chinese Spring Rolls / Egg Rolls are a family favorite recipe passed down from generation to generation. They are the perfect crispy appetizers with a ground pork filling, carrots and jicama. Best of all, there are instructions for baked and fried versions.
Updated with new photos January 2017
One of the dishes that I always look forward to having at our Chinese New Year family feast every year — are my mom’s crispy Spring Rolls / Egg Rolls.
They are a favorite around here and I have so many memories of sitting at the kitchen table helping her wrap up at least a few dozen or so whenever we had a family gathering.
So do you refer to these as Spring Rolls or Egg Rolls? I personally use both terms but some people refer to them specifically according to the filling and wrappers.
Whatever you prefer to call these, they are equally tasty. They cook up perfectly golden, crispy, with a juicy flavor-packed filling.
Spring rolls / Egg rolls are traditionally served at Chinese New Year since they represent wealth and prosperity due to their color and shape bearing similarities to a gold bar.
You can substitute the ground pork with chicken or turkey or even extra-firm tofu for a vegetarian version.
Since a lot of people are not big fans of frying (me included), I have also included instructions on how to bake these spring rolls in the oven.
Feel free to cook them up whichever way you prefer and serve them up with your favorite garnishes and dipping sauce.
Make ahead tips for these Authentic Chinese Spring Rolls
- make the filling the night before and store in an airtight container in the fridge
- separate the spring roll wrappers into single sheets and wrap in a damp cloth and store in a zip-top bag the night before if desired.
- pre-roll the spring rolls ahead of time and freeze in a single layer on a baking sheet lined with parchment. Once firm, store them in a large zip-top bag and fry or bake on the day you enjoy them
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