Mr. Food: Sensational Spring Rolls

What You’ll Need

  • 1/2 cup soy sauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons garlic powder
  • 6 cups shredded Chinese cabbage
  • 2 cups fresh bean sprouts
  • 1 large carrot, shredded
  • 3 scallions (green onions), chopped
  • 12 spring roll or egg roll wrappers
  • 1 egg, lightly beaten
  • Oil for frying

What to Do

  1. In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
  2. In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
  3. Spoon about 1/4 cup cabbage mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll wrapper with beaten egg. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
  4. Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution — the filling will be hot.


  • To serve these like they do in Chinese restaurants, don’t forget the dipping sauce! A couple of our favorite dipping sauces are duck sauce and spicy mustard.
  • Did You Know?: In China, spring rolls are traditionally eaten during the Chinese New Year as a way to welcome in the spring. They’re also said to represent wealth (because of their golden color). Spring rolls can vary in size, filling, and cooking method (some are fried, while others are steamed), from region to region. In the U.S., spring rolls and egg rolls are pretty similar, with the main difference being the filling. While both contain veggies, egg rolls typically include some kind of meat, chicken, or fish too.