Wednesday, May 9, 2012

mama julie's spring rolls (egg rolls)

My mom is a wonderful chef. I grew up eating all kinds of food. Not only she's a wonderful cook, she's also a wonderful teacher. She taught by making us help out in the kitchen. My sister and I used to roll these spring rolls for parties all the time. Even though I didn't appreciate it when I was younger, but now, I'm very thankful for my mom for sharing her recipes and teaching me how to cook. Thank you, mama san! 


Spring roll skin - 1 packet (big square - about 4-5 inches)

Green beans (French beans) - 2 cups (cut in 1/2 inch size)
Carrots - 1 big (sliced/shredded into small pieces)
Cabbage - 3 cups (cut in small pieces)
Pork - 2 cups (sliced)

[A - Pork marinade]
Soy sauce - 3 TBS
Salt - 1 tsp
Pepper - 1 tsp
Sesame oil - 1 tsp

Soy sauce - 1 TBS
Garlic salt - 1 tsp
Pepper - 1 tsp

Oil for frying
Thai chili sauce


  1. Cut the edge of green beans and then cut in 1/2 inch size.
  2. Peel the carrots and shred/cut in small pieces.
  3. Cut cabbage in small pieces.
  4. Cut pork into thin slices and [A] marinade for about 30 minutes.
  5. Defrost spring roll skin (if it was frozen) to room temperature.
Cut veggies in small pieces and marinade pork.


  1. In a frying pan, put about 1 TBS oil, then fry carrots for about 3 minutes. 
  2. Add in marinaded pork. Fry for another 3 minutes. 
  3. Add in green beans and cabbage. Fry for about 5 minutes. Add in [B] seasoning and fry for another minute or two. 
  4. Transfer the pork & veggies from pot to a sieve. Let the excess liquid drain and let it cool down.
  5. To wrap: 
    • Take one sheet of (room temperature) spring roll skin. Set it in a diamond shape. In the middle, put about 1/4 cup of pork & veggies. 
    • Take the bottom edge and pull it over the veggies. Take the two sides and bring them to the middle. 
    • Roll from bottom up and secure it by water. 
  6. Deep fry the spring rolls until golden brown. (*see TIPS)

Place the sheet in diamond

Put about 1/2 cup of veggies/pork in the middle.

Tuck the bottom corner below the veggies.

Bring two sides together

Close/secure with water.

Ready to be fried.

Cut in half and serve with Thai chili sauce.


  1. Serve the spring roll with Thai chili sauce. 


  • For healthier option, you can 1) bake (at 375 degrees until golden brown) or 2) pan fry with 2 TBS of oil. 


  1. Yay!!! I miss mama's spring roll!!!

  2. That's a lot of spring rolls. Did you guys finish it? You can bring some over. Haha.:)

  3. Haha... I was surprised, but we did finish it for dinner & next day lunch. well, now we have three adults and one growing girl so I guess I should make more. :)