Spring Rolls

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“found this in a 1960 chinese cookbook”
1hr 40mins
45-50 rolls

Ingredients Nutrition


  1. first make the doilys or wrappers for the spring rools.
  2. if using the with eggs recipe make a batter with eggs water and flour beat until smooth.
  3. grease a 7-inch skillet with a little oil, pour batter in and swish and pour off excess batter, leave wrapper in pan until it just sets, or solidifies.
  4. remove and continue to the next doily.
  5. if you are using the noegg recipe mix flour and water into a smooth thin batter.
  6. same 7-inch lightly greased skillet.
  7. use a pastry brush to make a 5-inch square rebrush if any holes appear heat until set remove and start on next wrapper.
  8. wrappers may be made in advanse and frozen as long as cornstarch is used between them.
  9. filling.
  10. cut bamboo shoots into stripslengthwise and saute with 1 tbsp oil.
  11. add bean sprouts and heat thoroughly.
  12. add 2 tbsp soy sauce and cook for a few seconds more and remove from pan.
  13. cut mushrooms into strips add mushrooms onion and 1 tbsp oil to reheated pan.
  14. saute then remove form pan.
  15. mix 1 tbsp soy sauce, sherry, 1 tbsp cornstarch, and 1 tsp salt dredge pork in soy sherry mixture.
  16. reheat pan with 1 tbsp oil and saute pork.
  17. add vegetables and ginger heat thoroughly then cool.
  18. spread 1 1/1 tsp of mix on each wrapper about 1/3 from one edge.
  19. roll to cover fold in sides and finish roll.
  20. on top edge moistenwith mixture of 1 tbsp corn starch and 1/2 cup cold water.
  21. to fry rolls heat deep fat frying oil to 390 and fry till brown and drain.
  22. rolls can be frozen ahead as well.

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