Spring Roll - Traditional Chinese New Year Food 中國傳統新年食品春捲
Spring Roll - Traditional Chinese New Year Food 中國傳統新年食品春捲 is a medium Chinese recipe that serves 4. 120 calories per serving. Recipe by Extraordinary Taste 非凡口味 on YouTube.
Prep: 1 hr 30 min | Cook: 20 min | Total: 2 hrs 5 min
Cost: $14.59 total, $3.65 per serving
Ingredients
- 2 oz Rice Noodles (soak in warm water for 30 minutes, then cut into 2‑inch lengths)
- 1.5 lb Green Cabbage (remove outer leaves, rinse 2‑3 times, shred, and dry in a salad spinner)
- 10 oz Carrots (julienne)
- 6 oz Celery (julienne)
- 2 tbsp Fresh Ginger (minced)
- 2 tbsp Garlic (minced)
- 2 tbsp Vegetable Oil (for sautéing; use a neutral oil with high smoke point)
- 1 tsp Salt (to taste)
- to taste Black Pepper (freshly ground)
- 1 large Egg (beaten, used to seal wrappers (or use flour‑water paste))
- 20-25 pieces Thin Spring Roll Wrappers (18 × 16 cm sheets, thawed if frozen and kept covered)
- 2 cup Vegetable Oil for Frying (use enough to submerge rolls; maintain 300‑325°F)
Instructions
Wash and Dry Cabbage
Remove outer damaged leaves, rinse the cabbage 2‑3 times under running water, then spin dry in a salad spinner.
Time: PT5M
Soak Rice Noodles
Place 2 oz rice noodles in a bowl of warm water and let them soften for about 30 minutes.
Time: PT30M
Prep Vegetables & Aromatics
Julienne carrots and celery. Mince ginger and garlic.
Time: PT10M
Cut and Drain Noodles
Cut the softened noodles into 2‑inch lengths, then drain in a colander.
Time: PT5M
Sauté Ginger & Garlic
Heat 1 tbsp oil in the wok over medium heat, add minced ginger and garlic, and stir‑fry until fragrant (about 1‑2 minutes).
Time: PT2M
Cook Carrots & Celery
Add carrots and celery to the wok, stir‑fry until they become soft, about 5 minutes. Remove and set aside.
Time: PT5M
Sauté Cabbage
Add another 1 tbsp oil, increase heat to high, and stir‑fry the shredded cabbage until softened, about 5 minutes.
Time: PT5M
Combine Filling
Return carrots and celery to the wok, add the cut noodles, season with 1 tsp salt and pepper, and toss everything together. Transfer to a colander over a bowl to cool.
Time: PT10M
Thaw Wrappers
If using frozen thin spring‑roll wrappers, thaw them in the refrigerator overnight or at room temperature for about 30 minutes. Keep them covered with a damp cloth.
Time: PT30M
Assemble Spring Rolls
Lay a wrapper on a flat surface, place 1.5‑2 oz of cooled filling in a corner, roll the corner over, tuck the sides, and continue rolling. Seal the edge with a dab of beaten egg (or flour‑water paste).
Time: PT15M
Heat Oil for Frying
Fill a deep‑fry pot with enough oil to submerge the rolls, heat to 300‑325°F (150‑160°C).
Time: PT5M
Temperature: 300‑325°F
Fry Spring Rolls
Carefully lower a few rolls into the oil, fry for 6‑10 minutes until golden and crisp. Turn occasionally for even color.
Time: PT10M
Temperature: 300‑325°F
Drain and Serve
Remove rolls with a slotted spoon, drain on paper towels, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan with flour‑water seal
Allergens: Wheat (wrapper), Egg, Soy (oil may be soy‑based)
Ingredient Substitutions
- Instead of Rice Noodles: glass vermicelli, cellophane noodles
- Instead of Green Cabbage: Napa cabbage, bok choy
- Instead of Carrots: daikon radish, jicama
- Instead of Celery: fennel stalks, bok choy stems
- Instead of Fresh Ginger: ground ginger, ginger paste
- Instead of Garlic: garlic paste, garlic powder (use less)
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Salt: soy sauce (reduce other salt), sea salt
- Instead of Black Pepper: white pepper
- Instead of Egg: flour‑water paste (1 tbsp flour + 1 tbsp water), cornstarch slurry
- Instead of Thin Spring Roll Wrappers: egg roll wrappers (thicker), rice paper (different texture)
- Instead of Vegetable Oil for Frying: peanut oil, canola oil
Equipment Needed
- Large Bowl
- Colander
- Salad Spinner
- Cutting Board
- Chef's Knife
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Deep Frying Pot or Dutch Oven
- Candy/Deep‑Fry Thermometer
- Paper Towels
- Basting Brush (optional)
- Plate (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Soaking rice noodles for the correct time
- Thoroughly washing and drying the cabbage
- Cooling the filling completely before wrapping
- Sealing the wrapper securely with egg wash
- Maintaining oil temperature between 300‑325°F
Chef Tips from the Video
- Add a splash of soy sauce to the filling for extra umami.
- For extra crispness, lightly dust the wrappers with cornstarch before sealing.
- Use a bamboo steamer rack inside the frying pot to keep rolls from touching the bottom.
Troubleshooting
Wrapper becomes soggy after frying.
Make sure the filling is completely cooled and not over‑filled. Fry at the correct temperature and drain immediately on paper towels.
Rolls burst open during frying.
Seal the edge firmly with egg wash or flour‑water paste and ensure the roll is tight before frying.
Exterior browns too quickly while interior remains raw.
Lower the oil temperature to 300°F and fry in smaller batches to keep the oil from overheating.
Storage
Refrigerator: Store un‑fried rolls in an airtight container for up to 2 days.
Freezer: Freeze un‑fried rolls on a tray, then transfer to a zip‑top bag; keep for up to 1 month.
Room temperature: Do not store at room temperature; they will become soggy.
Make-Ahead Tips
- Prepare the vegetable filling up to step 8 and refrigerate; wrap and freeze for later use.
- Thaw frozen rolls in the refrigerator before frying to ensure even cooking.
Frequently Asked Questions
What is the cultural significance and history of Crispy Lucky Spring Rolls in Chinese New Year celebrations?
Crispy Lucky Spring Rolls are traditionally served during Chinese New Year because their golden color resembles gold bars, symbolizing wealth and prosperity. The practice dates back centuries when families would prepare fried foods to welcome good fortune for the coming year.
What are the traditional regional variations of Crispy Lucky Spring Rolls in Chinese cuisine?
In northern China, thicker egg‑roll wrappers are common, while southern regions favor thin, delicate spring‑roll skins. Fillings also vary: some regions add shrimp or pork, whereas others keep a purely vegetable mix with rice noodles.
How is Crispy Lucky Spring Rolls authentically served in Chinese households during the Lunar New Year?
They are typically served hot, arranged on a platter with a side of sweet‑sour dipping sauce or soy‑vinegar mixture. Families often eat them as part of a larger banquet that includes dumplings, fish, and sticky rice cakes.
What occasions or celebrations is Crispy Lucky Spring Rolls traditionally associated with in Chinese culture?
Besides Chinese New Year, these rolls appear at wedding banquets, birthday feasts, and other festive gatherings where a symbol of prosperity is desired.
What makes Crispy Lucky Spring Rolls special or unique in Chinese dim sum cuisine?
Their combination of a light, flaky wrapper with a moist, seasoned vegetable‑noodle filling creates a contrast of textures that is both satisfying and symbolic of wealth. The use of rice noodles helps absorb excess moisture, keeping the roll crisp.
What are the most common mistakes to avoid when making Crispy Lucky Spring Rolls at home?
Common errors include over‑filling the rolls, not cooling the filling completely, sealing the wrapper loosely, and frying at too high a temperature. Each of these leads to soggy or broken rolls.
Why does this Crispy Lucky Spring Rolls recipe use thin spring‑roll wrappers instead of egg‑roll wrappers?
Thin wrappers fry faster and become extra crispy and flaky, which is the desired texture for lucky spring rolls. Egg‑roll wrappers are thicker and produce a denser, chewier bite.
Can I make Crispy Lucky Spring Rolls ahead of time and how should I store them?
Yes. Prepare the filling up to step 8, then wrap the rolls and freeze them on a tray. Transfer to a zip‑top bag and store up to one month. Fry directly from frozen, adding an extra minute to the cooking time.
What texture and appearance should I look for when frying Crispy Lucky Spring Rolls?
The rolls should turn a uniform golden‑brown color, feel firm to the touch, and emit a light, flaky crisp when broken. Inside, the filling should be hot and moist but not soggy.
How do I know when Crispy Lucky Spring Rolls are done cooking?
When the exterior is golden‑brown and the oil bubbles around the roll stop rising quickly, the rolls are done. A quick internal temperature check (around 165°F) confirms they are fully heated.
What does the YouTube channel Extraordinary Taste 非凡口味 specialize in?
The YouTube channel Extraordinary Taste 非凡口味 specializes in Asian home‑cooking tutorials, focusing on authentic Chinese dishes, festive recipes, and practical tips for everyday cooks.
How does the YouTube channel Extraordinary Taste 非凡口味's approach to Chinese cooking differ from other Chinese cooking channels?
Extraordinary Taste emphasizes clear step‑by‑step explanations, cultural context, and budget‑friendly ingredient sourcing, whereas many channels focus more on visual flair or high‑end restaurant recreations.
Last updated: September 6, 2026
