Appetizer
🌍 Public
🥜 Allergy aware
Spring Rolls (Chūn Juǎn)
Crispy fried pastry rolls with a vegetable or meat filling — a Chinese classic.
🥜 Allergies considered in this recipe:
🌾 Gluten🫘 Soja
Source / link: Chinesische Küche (Kantonesisch)
Ingredients
Amounts adjust automatically.
| 12 Blätter | Spring roll wrappers (or rice paper) |
| 200 g | Chicken breast (finely sliced, optional) |
| 300 g | Cabbage (finely sliced) |
| 2 Stück | Carrots |
| 4 Stück | Spring onions |
| 2 EL | Soy sauce (or tamari, soy-free) |
| 1 Stück (2 cm) | Ginger |
| 1 Stück | Garlic clove |
| 1 TL | Cornstarch |
| 500 ml | Oil for frying |
Preparation
- 1Cut the vegetables into fine strips.
- 2Stir-fry the vegetables, meat (optional), ginger, and garlic in a pan over high heat.
- 3Season with soy sauce and cornstarch (mixed with a little water), and let it simmer briefly. Let cool.
- 4Place the filling on the wrappers, fold in the sides, and roll up tightly. Moisten the edges with a little water and press to seal.
- 5Heat oil to 180°C and fry the rolls in batches until golden brown and crispy.
- 6Drain on paper towels and serve with a soy-free dipping sauce.
Notes & tips
Note: Contains gluten (wrappers) + possibly soy (soy sauce in the filling) + possibly egg (if in the dough). Can be made with gluten-free rice paper sheets + gluten-free/soy-free sauce. Vegetable filling is low in allergens.
Nutrition
estimated per serving- Calories
- 1327 kcal
- Protein
- 21 g
- Fat
- 128 g
- Carbs
- 31 g