Mom’s Spring Rolls / Egg Rolls – Baked and Fried

 

My mom’s crispy Spring Rolls / Egg Rolls with a ground pork filling which can either be baked or fried

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One of the dishes that I always look forward to having at our Chinese New Year family feast are mom’s crispy Spring Rolls / Egg Rolls.

They are flavorful, crispy and always a hit with anyone that tries them.

The delicious and crunchy taste make them a huge hit for any party or gathering (including an upcoming Super Bowl party).

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.

 

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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.

 

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Mom’s spring rolls are filled with extra lean ground pork, grated carrots, jicama (I left this out since I couldn’t find any and the spring rolls still tasted great), onions and bean thread noodles.

You can substitute the ground pork with chicken or turkey or even extra-firm tofu for a vegetarian version.

 

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Since a lot of people are not big fans of frying (me included), I have also included how to bake these spring rolls up to be equally crispy.

I fried half and baked the other half and tried to see which ones my husband, Ty would choose.

He is a big fan of anything deep-fried and although he really enjoyed the baked version, in the end, he still preferred the fried ones.

Haha, men — I can’t say I was surprised though – he is a tough one to fool when it comes to deep-fried foods.

 

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Feel free to cook them up whichever way you prefer and serve them up with your favorite garnishes and dipping sauce.

I am definitely looking forward to our big family feast coming up so that I can enjoy mom’s Spring Rolls / Egg Rolls that she will be making this time :)

 

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Spring Rolls / Egg Rolls – Baked and Fried

Serving Size: 27 spring rolls

Spring Rolls / Egg Rolls – Baked and Fried

My mom's crispy Spring Rolls / Egg Rolls with a ground pork filling which can either be baked or fried

Ingredients

  • * 27 spring roll or egg roll wrappers, can be found in the freezer section of an Asian Grocery store or the Asian section in your supermarket IMG_1771.jpg
  • * High heat cooking oil if frying (I use Rice Bran Oil)
  • * Your favorite chili dipping sauce for spring rolls
  • Ground Pork Filling
  • * 0.6 lb extra lean ground pork
  • * 1 large carrot, grated
  • * 1 yellow onion, finely chopped
  • * 1 pack bean thread noodles, soaked in warm water, cut into 1 inch pieces bean-thread-vermicelli.jpg
  • * 2 and 1/2 tablespoons of fish sauce
  • * 1 and 1/2 teaspoons of sea salt
  • * 1 teaspoon of black pepper
  • * 1 large egg, beaten
  • * 1/4 - 1/2 jicama, grated - optional (I couldn't find this when I made these but my mom usually adds this to her spring rolls)
  • Slurry for sealing the spring rolls tight
  • * 1 tablespoon cornstarch (or flour) mixed with 2 tablespoons of warm water

Instructions

  1. In a small bowl, soak the bean thread noodles in warm water for 20 minutes, then drain and drip dry in a colander. Cut the noodles into 1 inch pieces.
  2. In a large bowl, combine all the ingredients for the ground pork filling along with the soaked and cut bean thread noodles. Marinate in the fridge for at least 30 minutes. IMG_1761.jpg IMG_1770.jpg
  3. Separate the spring roll wrappers into single sheets as they are usually stuck together. IMG_1771.jpg IMG_1808.jpg
  4. In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
  5. Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper. IMG_1791.jpg IMG_1837.jpg
  6. Lift the bottom corner up covering the filling. IMG_1840.jpg
  7. Then fold the left and right side towards the center. IMG_1841.jpg
  8. Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling. IMG_1842.jpg IMG_1843.jpg IMG_1858.jpg
  9. Baked Version
  10. Preheat oven to 425 degrees F. Line a large baking sheet with foil, then place a wire rack on top of it and grease it with cooking spray. (If you don't have a wire rack, you can bake the spring rolls directly on the lightly sprayed foil).
  11. Place the spring rolls on the rack and brush with a light coating of olive oil. IMG_1872.jpg IMG_1880.jpg
  12. Bake in the oven for 10 minutes, then flip the rolls over and bake for an additional 10 minutes or until the rolls are a crispy golden brown.
  13. Remove from oven and let rest for 5 minutes
  14. Fried Version
  15. Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350°F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 1½ minutes. IMG_1887.jpg IMG_1888.jpg
  16. Place cooked spring rolls on wire rack to drain and cool.
  17. Serve with your favorite dipping sauce.

Notes

Wrapped spring rolls can be stored in the freezer and cook when needed from frozen. Just carefully slide frozen spring rolls in the oil and cook an additional minute or so.

Ground turkey or chicken may be substituted for the pork. Add shredded cabbage if you'd like more vegetables.

Vegetarians may substitute the meats with fresh tofu, just make sure to drain the excess water.

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Comments

  1. says

    Wow, I never knew that bit about spring rolls representing wealth and prosperity because they’re shaped like a gold bar! That’s so interesting and I’m definitely going to think a little more the next time I eat one. Your version looks so delicious, I love that it’s your mom’s recipe and that they can be either baked or fried. I would definitely try these out with some tofu!
    Katy recently posted…Muesli Pancakes for One

    • says

      Thanks Katy :) Hehe my mom usually fries them but I wanted to see if I could bake mine instead since I made these for my son as well and we both liked how crispy they came out. My husband still preferred the fried batch though lol. Hope you have an awesome rest of the week!

  2. Marion - Make This dish says

    We love spring rolls and yours look fabulous Kelly! Thanks for including a great tutorial – I am a little fearful of frying too and love that you included a baked version.

    • says

      Thanks Marcie :) Haha I totally agree, that’s why I had to bake half of the batch just for me and my lil guy :) The husband can keep his fried version lol :) Hope you enjoy the rest of the week :)

    • says

      Thanks Eva, the baked ones came out really crispy but my husband still preferred the fried ones haha. I know, it came up so fast this year, hope you and your family a wonderful Chinese New Year :)

    • says

      Thanks so much Julia :) These spring roll wrappers are made of wheat flour but you can certainly use the rice ones instead for those that are sensitive to gluten. Hope you enjoy the rest of the week!

  3. says

    Oh man, I loveeee crispy crunchy spring rolls! They are the one thing I always order when we go out! I would probably go with the baked version since I don’t like to fry at home – something about that super hot oil that slightly terrifies me!
    Ashley recently posted…Oreo Football Truffles

  4. says

    I call them spring rolls :-)
    I’m a fan of baking them – my house doesn’t smell ‘fried’ that way :-)
    Looks like you have all the food groups in them :-) Lovely!

    • says

      Thanks Fiona, hehe, I agree, I hate that “fried” smell and clean up afterwards. My husband is such a big fan of anything deep-fried though so I always have to make half of anything baked and then the other half fried just for him lol.

  5. says

    You have totally called me out! Homemade spring rolls have been on my bucket list for quite a while, but I still haven’t taken the plunge. Out of fear of making our apartment smell like fry oil for a week, I’ll opt for the baked. Thanks for sharing this special family recipe!
    Erin | The Law Student’s Wife recently posted…Buffalo Chicken Pizza

    • says

      Haha, I hate that fry oil smell too but my husband loves deep-fried foods so I always have to make half a batch of anything baked for me and my lil guy and the other half fried for him lol. I keep trying to trick him with baked stuff but he can totally tell and calls me out lol. Thanks Erin, hope you have an awesome rest of the week!

  6. says

    Oh, yum! These look so good, Kelly! My mother in law gave us a bunch of these threads the other day and it had me thinking of spring rolls but I was more thinking the cold kind since I’d never thought about making these. In my mind, they’re “spring” rolls, my favorite are the incredibly crispy Vietnamese ones. I love that you offered a way to bake them. As amazing as they are fried, I think I’d have to go the baked route because every time I fry, I regret it afterwards. Your mom’s recipe looks so delicious – love the dipping sauce alongside. Hope you have lots of very happy Chinese New Year celebrations…we’ll off to enjoy my mom’s authentic cooking this weekend!

    • says

      Yum, I love the crispy Vietnamese ones too! Hehe, I hate frying too that’s why I usually bake half but my hubby is such a big fan of anything deep fried and I can never “trick” him with anything baked haha. Thanks so much Monica, wishing you and your family a wonderful CNY celebration with lots of yummy food:)

  7. says

    That is sssooo interesting –> (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.) I had no idea! A lesson with a recipe! I absolutely adore spring rolls, and I love that you baked them – I’m with you – not a big fan of fried. So, I’m very glad for this recipe – I get the recipe I’ve been looking for and baked too! Excellent! Pinned!
    Kristi @ Inspiration Kitchen recently posted…Pan-Roasted Fish with Mediterranean Tomato Sauce

  8. says

    Happy New Year, Kelly! These spring rolls look amazing. I love that you give the option of baking or frying. Wow, I’d never expect jicama as an ingredient in them. Have so much fun at your big family feast :)

    • says

      My mom has been adding jicama in her spring roll filling for years and she says it adds a subtle crunch and sweetness that adds to the flavor – I was surprised too. My husband definitely prefers the fried version as well :) Thanks Christin, hope you have a great weekend :)

  9. says

    Ah, we have so much in common, my dear! My mom used to make these crispy spring rolls, but now she’s a health nut :( and won’t eat anything fried anymore, and stuck with sugar-free, fat-free and healthy dishes! Yes, you’re right, they are perfect for a Super Bowl Party, who says they aren’t?! :) I love the bean thread noodles, my mom always buy this brand, she makes a lot of brothy soups! And yay for jicama….whoohoo! One of my favorite items from Mexico City! Happy Chinese New Year and have tons of fun this weekend! xx

    • says

      My mom is the same and eats a lot healthier than she used to but will indulge once in a while and for special occasions hehe. Thanks so much sweetie and hope you have a wonderful weekend too! xx

  10. says

    Wow! I didn’t know egg rolls were actually Chinese! I’m loving it…unfortunately I just finished my sausage meat yesterday, but as soon as I can get to a Carrefour, I’ll be back in baking business! Never occured to me to not fry egg rolls!
    Christine recently posted…Eggs En Cocotte (Baked Eggs)

  11. says

    I’m not a big fan of fried foods; they make my stomach queasy. I will have to try your method of baking a spring roll. Again, your detailed tutorial makes it easy for me to make your delicious recipes! Thank you, Kelly.
    Chastity recently posted…Baby Lulu’s Nursery

    • says

      I’m the same, I would rather bake then fry but my husband is such a big fan of fried foods so I always have to bake half and fry the other half of our foods haha. Thanks so much much and hope you have a great weekend :)

    • says

      Thanks so much Kelly, so glad you like this :) Haha, I’m the same way and “try” to to stay away from fried things as well. Thanks so much for stopping by and your lovely comment and hope you enjoy the rest of the week!

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