Spring rolls

Today we are taking you on an adventure to the culinary specialties of Asia: we’re going to make something tasty and delicious - the famous and much-appreciated chun juan, or spring rolls, a dish of traditional Cantonese (Chinese) cuisine. If you happen to go on a trip to China or read a book on Chinese cuisine, you'll find that these delicious rolls exist in many different variants. In China they belong to the tradition of dim sum, that is, what we might call bite-sized snacks: those little savoury morsels that you eat at all hours of the day when peckish, with some lovely china tea. Walking through the streets of Chinese cities it’s easy to find vendors specializing in making only these spring rolls. Are you ready to give an oriental flavour to your cooking?


  • carrots 80 grams
  • savoy cabbage 50 grams
  • celery 60 grams
  • onions 30 grams
  • soy bean sprouts 50 grams
  • mushrooms 20 grams Shitake
  • soy sauce
  • cumin
  • sugar
  • salt
  • sesame oil
  • sunflower oil 1000 millilitres
  • Italian 00 flour 250 grams
  • eggs 1 unit
  • cornflour 20 grams
40 minutes Total time
15 minutes Active time
Serves 2 persons
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Prepare the dough for the wrapping for the rolls, mixing eggs, flour, cornflour and water. Pull through a pasta maker and divide the dough into pieces of 10x6 cm. Prepare the filling: cut all the vegetables into julienne strips and sauté in a wok with sesame oil. Add salt and a little sugar. When they are almost done, add the soy sauce and a pinch of cumin. Transfer the filling to a bowl and proceed to fill the rolls, then seal them by rolling the dough forward, closing the sides inward, and turning them again (see photos). Heat 1 litre of vegetable oil in a wok and fry the rolls until they are nicely browned. Serve with sweet and sour sauce (traditional Chinese) and soy sauce.

To prevent your spring rolls from opening during cooking, brush some water and flour on the edges of the dough.
Although the spring rolls are mainly known as an important part of Chinese cuisine, in fact they can also be found in the kitchens of Vietnam, Indonesia and Cambodia.

Step by step

**Click on the photos to access full step by step!