Tuesday, January 24, 2012

Meat Spring Rolls

Hi everyone!! Greetings from SF. Carlos and I are here already but still living in the hotel the company set up for us as our things are still on the way here. Hopefully it will arrive by this week. Anyway, hope all of you are having a wonderful Chinese New Year celebration especially spending time with your family and friends and not to mention all the yummy food. This year CNY is a very low key one for us. We just went out for dinner on the 1st day of CNY but I plan to cook something either on the 9th day or the 15th day of CNY once we are all settle into our new home. I will post some pictures here later on of our new home.

Now back to these spring rolls. I made these last month with some leftovers spring rolls wrappers. Instead of the usual vegetables filling I used meat instead. It tastes pretty similar to the Vietnamese fried spring rolls or the Filipino lumpia and goes really well with rice or you can serve it as appetizer. Some people do pre-cooked the filling first but I don’t. Just make sure you don’t put too much filling in it and fried them over medium high heat so that the filling gets cooked inside.


15 - 18 large spring roll wrappers
1 egg – beaten

Ingredients for filling:

½ pound minced chicken
½ pound of shrimps – peel, deveined and roughly chopped
1 small carrot – shredded
10 water chestnut – peel and finely cubes
3 spring onions – finely cubes
3 sprigs cilantro – finely chopped
1 clove garlic – chopped
1 small onion – finely chopped
1 egg


1 tbsp oyster sauce
2 tbsp soy sauce
1 tsp black pepper
1 tsp salt

1. Combine all the filling ingredients and seasonings in a mixing bowl. Mix the filling well and set it aside to marinate for an hour.
2. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
3. Finish rolling up the rest of the filling. At this point you can freeze them up if you want to fry them later on.
4. To cook the spring rolls, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the spring rolls into the hot oil and fry until golden brown on all sides, 5-6 minutes total (if frying frozen one, it will take 1 to 2 minutes longer).
5. Take out the spring rolls and drain the oil on paper towels. Serve immediately with sweet and sour chili sauce (you can get it from the supermarket)

Note: You can replace the minced chicken with beef, pork or ground turkey.

I am submitting this dish to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012 hosted by Wen's Delight and Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


3 hungry tummies said...

Happy new year! Looking forward to some tasty treats from your new kitchen. These spring rolls are prefect to go with a few cold beers!

Little Corner of Mine said...

Beautiful! Very auspicious for CNY!

Rebekah said...

Those look fantastic!!

tinyskillet said...

These do look good! I would love to snack on them right now. Happy CNY!

Edith said...


Linda said...

Gong Xi Fa Cai! Glad that you are well and safe in SF. Hope you can settle down quickly and get to know a lot of friend. Yummy spring rolls! Thanks!

Unknown said...

Love the spring roll. Gong Xi fa Cai to you and ur family.

Little Inbox said...

Happy Chinese New Year! This is a great dish for reunion dinner. :P

Shereen said...

My mouth is watering just looking at the spring rolls:)Take care,Gert.

lena said...

if i cook this, sure i will cook the filling first cos i'm so scared of my frying skills that my filling will get half cooked!

tina said...

Hi Gert, have been a silent reader of yours but just wanted to wish you a Happy New Year and hope the move goes well and you and your family settle down quickly!

Wen said...

Love the idea of using meat instead of veg for spring rolls!

ICook4Fun said...

Suresh, Happy Chinese New Year to you too. Yes, this dish is great as snack or appetizer.

LCOM, Keong Hee Huat Chai to you too.

RebekahRose, thank you.

Lyndsey, thank you.

Edith, Gong Xi Fatt Chai to you and your family too.

Linda, Gong Xi Fa Cai to you and your family too. Hope you are having a wonderful time. Still plenty of things to do at the new house but we are settling down pretty well. We just love the weather here :)

アンゼエリン , Gong Xi Fa Cai to you and your family too.

Little Inbox, Happy Chinese New Year to you too.

Shereen, ha ha hope you make this. They are really good. You too take care. Talk to you soon.

Lena, if you are not comfortable using raw ingredients you can always cook it first.

Tina, thanks for stopping by and it is always good to hear from my readers. Hope to see your comment often. Gong Xi Fa Cai to you and your family too.

Wen, yea this is really nice :)

shaz said...

Happy belated new year wishes to you! I admire your dedication, still blogging while busy with all the moving around!