Chinese New Year Crispy Spring Rolls is a traditional Chinese recipe for a classic crisp-fried spring roll with an egg, prawn and vermicelli filling which is often served as a lucky dish for Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese New Year Crispy Spring Rolls.
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In China, eating spring rolls for the New Year carries multiple meanings. The character "春" (spring) represents the arrival of spring, symbolizing new beginnings and hope for the year ahead. The shape of the spring roll resembles a gold bar, representing the wish for wealth and good fortune. If deep fried, the golden colour of spring rolls is also reminiscent of gold.
Additionally, sharing spring rolls with family signifies unity, happiness, and the joy of family togetherness.
These spring rolls are intended to be served on Chinese New Year.
Ingredients:
3 Eggs
100g Chives
10g Dried prawns
30g Vermicelli
20 Spring Roll Wrappers
Soak the 30g vermicelli in warm water for 30 minutes to soften. Soak and rinse the 10g dried shrimp. Clean and chop the 100g chives into small pieces and set aside.
Place the soaked vermicelli into boiling water and cook over medium-low heat for 2 minutes, then remove and cut into 1-2cm lengths. Set aside.
Crack 3 eggs into a bowl, add 0.5g of salt, and beat them well. Cook the eggs over low heat, scrambling them until they are soft and lightly cooked.
In a large bowl, combine the chives, eggs, vermicelli, and dried prawnsm. Add the sesame oil, soy sauce, oyster sauce, sugar, and salt, then mix everything together well.
Wrap the Spring Rolls: Place a spring roll wrapped on a flat surface with one corner facing you, forming a diamond shape. Add a suitable amount of filling in the centre of the skin, stacking it into a line. Be careful not to overfill to avoid spilling when wrapping.
Fold the bottom corner up over the filling, pressing it lightly to secure the filling inside. Fold both sides of the wrapper towards the centre to partially overlap, further encasing the filling, forming a rectangle.
Roll the spring roll from the folded sides upwards, sealing the top with a little water or flour paste to prevent it from opening during frying.
Now Fry the Spring Rolls: Pour enough cooking oil into a pan to submerge the spring rolls. Heat the oil over medium heat until it reaches 160-170°C (320-340°F). Gently place the spring rolls one by one into the hot oil, being careful not to add too many at once to prevent them from sticking together.
Let the spring rolls fry for a while before flipping. Once the bottom sets, gently turn the spring rolls to ensure even frying on all sides. Fry each side for about 2-3 minutes.
When the spring rolls turn golden brown and crispy, remove them from the oil using a slotted spoon.
