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Grandma Toys Crispy Spring Rolls Print E-mail

This recipe was great fun. We all rolled the spring rolls. Even Miss Gaylon put the camera down and got into the act. It went really fast with the six of us working together. There's a Chinese saying, "Many hands make work light." It sure was true of this recipe. We rolled 50 spring rolls in about 10 minutes.

NOTES: The cabbage needs to be drained for at least 4 hours or overnight - so plan ahead! Grandma Toy cooked the spring rolls first, then used the same oil for frying the Sweet and Sour Pork.

Spring roll wrappers are found in Asian groceries and in some Asian sections of major grocery changes. You can also get them on-line.

{Makes 50 small spring rolls}

You'll need:

  • 1/2 pound of Napa cabbage - shredded
  • 1 pounds of shrimp - peeled and de-veined
  • 1 cup of finely chopped carrots
  • 4 green onions - chopped
  • 1 red bell pepper, seeded and finely choppe2
  • 2 cups of BBQ pork - diced
  • 1 tablespoons of soy sauce
  • 1 tablespoon of cooking wine
  • 1 tablespoon of sugar
  • 2 teaspoons of freshly grated ginger root
  • 1 egg
  • 50 medium spring roll wrappers
  • 3 cups of vegetable oil
  • A LOT of adult help for frying


  • A cutting board
  • A large knife
  • A 4-quart deep fry pan or wok
  • A large bowl
  • A small bowl - for breaking the egg
  • A pastry brush
  • A large spoon
  • Tongs or cooking chopsticks
  • A metal drainer
  • Newspapers
  • Paper towels

      1. Combine all chopped ingredients in a large mixing bowl and add wine, soy sauce, ginger, sugar, and salt.  Mix well.  Refrigerate for at least 4 hours, overnight is better.
      2. When you're "ready to roll," beat the egg in a small bowl.
      3. Position the spring roll wrapper in front of you with one corner towards you, like a diamond.
      4. Imagine an area about 1 1/2 inches up from the point. Scoop two heaping tablespoons of filling, spread out in a log about the thickness of an adult's thumb. Too much filling and the spring roll won't stay sealed.
      5. Flip the bottom corner over the filling.  Tuck the left and right sides over that and begin to roll. Check out Grandma Toy's technique on the video!
      6. Brush a little egg over on the last flap and wrap it around the spring roll to seal. Make sure no filling is showing and it will cause the spring roll to unwrap during frying and make a mess in the oil.
      7. Here's where the adult help comes in. Heat the oil until bubbles form around a chopstick placed into it.
      8. Gently place the spring rolls in the hot oil. Deep fry until one side is golden brown, then flip and fry the other side.
      9. While the spring rolls are frying, lay out your newspaper topped with paper towels. Make this paper, especially when it is full of oil, is away from the open flame.