Pancake Roll | Chinese Spring Rolls


When it comes to capturing the essence of Chinese cuisine, few dishes can match the delightful and crispy perfection of Chinese Pancake Rolls, more commonly known as Spring Rolls. These delectable treats are a symphony of flavours and textures, offering a tantalizing journey for your taste buds.

Chinese Pancake Rolls are a beloved staple in Asian cuisine, cherished for their versatility and mouth-watering appeal. Encased in a thin, crispy wrapper, these rolls can feature an array of fillings that cater to diverse palates. From succulent meats like pork, chicken, and shrimp, to fresh vegetables, tofu, and glass noodles, the possibilities are endless. The art lies in the delicate balance of textures and flavours within.

Prepared with precision, these rolls are often deep-fried to golden perfection, resulting in a satisfying crunch that gives way to a burst of savoury goodness. Paired with an assortment of dipping sauces, such as hoisin, sweet chili, or peanut sauce, every bite becomes a savoury adventure.

Whether served as an appetizer, part of a dim sum spread, or enjoyed as a light meal, Chinese Pancake Rolls have won the hearts of food enthusiasts worldwide. Their rich history and the cultural significance they carry make them a symbol of celebration, togetherness, and culinary artistry. So, the next time you savour these delectable delights, remember that you’re not just biting into a roll – you’re experiencing a piece of Chinese tradition that has stood the test of time, wrapped in layers of deliciousness.

Pancake Roll | Chinese Spring Rolls

Chinese pancake rolls are very popular in Chinese Fish & Chip shops, Takeaways and Restaurants. Eaten alone or dipped in your favourite sauce, these large cylindrical parcels are packed full of beansprouts and ooze as you bite into them. 

  • 300 g Bean Sprouts
  • 8 Spring Roll Wrappers
  • 1/4 cup Bamboo Shoots
  • 6 Baby Corn
  • 1 cup Chinese BBQ Pork or Cooked Chicken
  • 1/2 cup Cooked Shrimps
  • 3 tbsp Light Soy Sauce
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 2 tsp Sugar
  • Vegetable Oil for frying
  1. Heat a wok over a high heat until hot. Add 1 tbsp. oil along with your beansprouts and stir fry for 1 minute before adding the baby corn and bamboo shoots. Stir fry for a further 1 minute and then add your shredded Char Siu pork, soy sauce, salt, pepper and sugar. Continue to stir fry for a few more minutes until everything is well combined and cooked all the way through. Place a colander over a large bowl and tip the cooked mixture in to cool and drain. 


    Once the mixture has fully cooled, place a spring roll wrapper on a board with one corner pointing towards you and brush the edges with water. Spoon 2-3 good tablespoons of mixture into the centre of the wrapper. Fold the bottom corner up over the filling, turn in the side pointing corners to enclose the filling creating a large fat sausage shape and then roll towards the final corner, use a little more water to help seal the wrapper.  Repeat with the remaining wrappers and filling.


    Pour enough oil into a wok so that once the pancake rolls are added they can float. Heat the oil to 170c and cook the spring rolls in batches of 2, for 5-6 minutes or until golden brown. Remove to a wire rack or a plate lined with kitchen paper. Once all of the pancake rolls are cooked, serve hot. 


    Chefs Tip: If you’re planning ahead, the un-fried rolls can be frozen for up to a month in a sealed container. Uneaten fried rolls can also be stored in a sealed container the fridge for up to 3 days and enjoyed as a cold snack. The cooked rolls may lose some of their crispiness in the fridge but can be refreshed with a second flash in the wok or bake in the oven on a wire rack but please make sure the contents are fully re-heated before eating if using either method.

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