🌯 Golden Crispy 【Authentic Chinese Spring Rolls】 Ultimate Guide

🔥 Key Data:

• Wrapper Thickness: 0.3mm (translucent but not see-through to filling)
• Oil Temperature Control: 160-180℃ (small bubbles appear when inserting chopsticks)
• Frying Time: 2 minutes per side (golden on both sides)

🛒 Ingredients List (Makes 20 rolls)

▫️ Spring Roll Wrappers

• 300g high-gluten flour
• 5g salt
• 180ml warm water (50℃)
• 15ml cooking oil

▫️ Classic Filling

• 200g pork tenderloin (cut into thin strips)
• 150g fresh shrimp
• 200g chives
• 150g bean sprouts
• 6 shiitake mushrooms (soaked and shredded)
• 1 carrot (julienned)

▫️ Seasonings

• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon white pepper powder
• 1 tablespoon sesame oil
• 50ml starch water (for thickening)

👨‍🍳 Professional Preparation Process

1️⃣ 【Kneading and Resting the Dough】 (takes 90 minutes)

• Mix flour and salt, slowly pour in warm water (key: add in batches).
• Knead until "three smooths" state (bowl smooth/hand smooth/dough smooth).
• Cover with wet cloth and let rest for 1 hour (to enhance elasticity).

2️⃣ 【Rolling the Spring Roll Wrappers】 (practice needed)

• Take 50g dough, toss and flatten into thin sheets on an oiled board.
• Cook using a professional griddle at 180℃ (home cooks can substitute with a flat pan).
• Each wrapper about 18cm in diameter, translucent without fingerprints when held up to light is ideal.

3️⃣ 【Stir-Frying the Filling】 (key step)

• Heat cold oil, sauté minced ginger until fragrant.
• Stir-fry pork strips until color changes, then add shrimp.
• Add shiitake mushrooms → carrot → bean sprouts → chives in sequence.
• Pour in seasonings and starch water to thicken.
• Cool to room temperature (very important!).

4️⃣ 【Wrapping Technique】

• Place spring roll wrapper in a diamond shape.
• Put filling in a strip (approx. 40g per roll).
• Fold the bottom corner up, then fold left and right sides in.
• Seal with a paste made of flour and water.

5️⃣ 【Precise Deep Frying】

• Heat soybean oil to 160℃ (use thermometer).
• Fry in batches (4-5 rolls per batch).
• Fry 1 minute to set shape, flip and fry another 1 minute.
• Increase oil temperature to 180℃ and double-fry for 30 seconds for extra crispness.

💎 Master Tips

✔️ Thin wrapper secret: Dough should be "soft like earlobes."
✔️ Prevent breakage: Filling must be thoroughly drained.
✔️ Storage: Unfried spring rolls can be frozen for 1 month.
✔️ Healthy version: Air fry at 200℃ for 12 minutes.

🍽️ Serving Suggestions

Serve with Zhenjiang aromatic vinegar and tender ginger shreds to cut greasiness and enhance flavor.
Best enjoyed within 15 minutes after frying!

✨ Crispy outside, juicy inside – the perfect harmony of textures!