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Spring rolls are a large variety of filled, rolled appetizers. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.

Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan-fried or deep-fried.


  1. 1 lb spring roll wrappings
  2. 2 lb ham
  3. 3 oz black mushrooms
  4. 4 oz yellow chives
  5. 2/3 lb silver sprouts
  6. 1 carrot


  1. 1 tsp salt
  2. 2 tsp light soy sause
  3. 1/2 tsp sugar
  4. 1/2 tsp pepper
  5. 1/2 tsp sesame oil


  1. 1/2 tsp mung bean flour
  2. 2 tsp light soy sause
  3. 2 tbsp water
  4. Dash of pepper
  5. Dash of sesame oil


Shred ham. Soak and shred black mushrooms. Shred Carrot. Cut yellow chives into 2" lengths.

Heat oil in wok. Stir-fry mushrooms, carrot and silver sprouts throughly. Mix in seasoning. Then add ham and yellow chives. Pour in sauce and mix well. Drain off excess water. Chill well. This makes the filling.

Put a portion of filling on each spring roll wrapping. Form into oblong strips. Seal with egg white. Deep-fry in hot oil until golden brown.

Serving Notes :

  1. Serve 6 with 1/4 portion.
  2. Serve 12 with 1/3 portion
  3. Serve 24 with 1/2 portion