Unveiling Spring Rolls with Love: A Culinary Affair to Remember

Name: Unveiling Spring Rolls with Love: A Culinary Affair to Remember
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12 servings
Ingredients: Chinese Spring Rolls (Fried) — makes ~10 rolls; 10 wheat spring-roll wrappers; 1 cup cooked shredded chicken (or 1 cup firm tofu, cubed, for veg); 1 cup shredded cabbage; 1 cup grated carrots; 1 cup bean sprouts; 2 cloves garlic, minced; 1–2 tbsp soy sauce; 1 tbsp oyster sauce (or vegetarian oyster sauce); 1 tsp sesame oil; Salt & pepper to taste; Vegetable oil for frying (enough for shallow/deep frying); Water for sealing wrappers; Vietnamese Spring Rolls (Goi Cuon — Fresh) — makes ~10 rolls; 10 rice paper wrappers; 12–16 cooked shrimp (halved lengthwise) or firm tofu strips for veg option; 1 cup cooked rice vermicelli noodles, cooled; Lettuce leaves (butter or romaine), torn to fit; Fresh mint leaves; Fresh cilantro leaves; Bean sprouts; Optional: thin cucumber strips, Thai basil; Dipping Sauces (optional); Hoisin-peanut sauce (hoisin + peanut butter + water + lime); Nuoc cham-style (fish sauce or substitute, lime, sugar, chili, water); Soy-sesame dip for fried rolls

A practical guide to two beloved spring-roll styles — crispy Chinese fried spring rolls and fresh Vietnamese Goi Cuon — with clear ingredients, step-by-step directions, and serving tips. Learn assembly, frying, and fresh-rolling techniques to deliver perfect rolls every time.

Nov 24, 2025 - 15:44

Nov 27, 2025 - 17:04

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Unveiling Spring Rolls with Love: A Culinary Affair to Remember

Prep Time 35 min

Cook Time 15 min

Serving 12

Difficulty Easy

This recipe pack covers two complementary spring-roll approaches:

Chinese (fried) spring rolls — savory, cooked filling (chicken or vegetable), wrapped in wheat spring-roll wrappers and deep-fried until golden and crisp.
Vietnamese Goi Cuon (fresh) spring rolls — light, herb-forward rolls using rice paper, shrimp (or tofu), rice vermicelli and fresh herbs served with hoisin/peanut dipping sauce.
Both styles emphasize fresh ingredients, correct assembly, and appropriate resting/cooling to preserve texture and flavor.

Ingredients

Chinese Spring Rolls (Fried) — makes ~10 rolls
10 wheat spring-roll wrappers
1 cup cooked shredded chicken (or 1 cup firm tofu, cubed, for veg)
1 cup shredded cabbage
1 cup grated carrots
1 cup bean sprouts
2 cloves garlic, minced
1–2 tbsp soy sauce
1 tbsp oyster sauce (or vegetarian oyster sauce)
1 tsp sesame oil
Salt & pepper to taste
Vegetable oil for frying (enough for shallow/deep frying)
Water for sealing wrappers
Vietnamese Spring Rolls (Goi Cuon — Fresh) — makes ~10 rolls
10 rice paper wrappers
12–16 cooked shrimp (halved lengthwise) or firm tofu strips for veg option
1 cup cooked rice vermicelli noodles, cooled
Lettuce leaves (butter or romaine), torn to fit
Fresh mint leaves
Fresh cilantro leaves
Bean sprouts
Optional: thin cucumber strips, Thai basil
Dipping Sauces (optional)
Hoisin-peanut sauce (hoisin + peanut butter + water + lime)
Nuoc cham-style (fish sauce or substitute, lime, sugar, chili, water)
Soy-sesame dip for fried rolls

Nutritional Information

Calories: 320 kcal

Protein: 14 g

Carbohydrates: 36 g

Total Fat: 14 g

Fiber: 4 g

Sodium: 600 mg

Directions

1. Make the filling

Heat 1–2 tbsp oil in a pan. Sauté minced garlic 30–45 seconds. Add shredded chicken (or tofu), then cabbage, carrots, and bean sprouts. Stir-fry 2–3 minutes until vegetables soften but remain slightly crisp. Add soy sauce, oyster sauce, sesame oil, salt & pepper. Cook 1 more minute; remove from heat and cool completely.

2. Assemble

Place one wrapper diamond-shape. Spoon ~2 tbsp filling near the bottom third. Fold bottom up over filling, fold left and right sides inward, then roll tightly toward top. Seal edge with a little water. Repeat.

3. Fry

Heat oil to 350°F (175°C). Fry rolls in batches until golden and crisp (≈2–3 minutes per side for deep fry; adjust for shallow fry). Drain on paper towels.