DIY: Chinese New Year Spring Rolls

Certain dishes are eaten during the Chinese New Year for their symbolic meaning. Lucky food is served during the 16-day festival season, especially New Year’s Eve, which is believed to bring good luck for the coming year. The symbolism of these foods is based on their pronunciations or appearance.

Not only do the dishes themselves matter, but also the preparation, and ways of serving and eating mean a lot.  The most common Chinese New Year foods includes dumplings, fish, spring rolls, and niangao.

Spring rolls get their name because they are traditionally eaten during the Spring Festival. It is a dish especially popular in East China: Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc.

Here’s what you can to do to make your own spring rolls and be a part of the celebration! (Recipe courtesy of Veggie Recipes)

1. First, cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.
2. Once the noodles are well-cooked, strain the noodles and rinse them thoroughly in water, Once strained, keep them aside.
3. Chop the veggies in thin long strips. For cabbage and carrot, you can shred them. Slice green bell pepper/capsicum in thin strips, and for the French beans, you can slice them very thinly and diagonally. Because chopping takes time, so you can also use a food processor to chop the veggies. (note you can use your choice of veggies)
4. Now, heat 2 tbsp sesame oil in a wok or kadai – keep the flame on medium intensity and add ⅓ cup spring onion whites.
5. Stir and add all the veggies.
6. Increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame, then add ½ tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
7. Add 1 tbsp soy sauce, adjusted as per your taste. Be sure to stir everything very well.
8. Add the cooked noodles and season with salt. Stir again until the filling is dry.
9. Switch off the flame and add the spring onion greens.
10. Stir and keep the filling aside, letting it cool down.

1. In a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water.
2. Stir well until you have a thick paste without any lumps.

1. Take the wrapper and keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.
2. With your fingertip, apply the paste on the edges of the wrapper,then place 1 tbsp of the veggie stuffing on one side.
3. Gently but tightly roll up to the end of the wrapper, and seal the end part to the roll and place the roll with the sealed side downwards.
4. Spread paste on the sides and bring one side touching the roll and press gently. Do the same with the other side, spreading the batter on both the closed edges.
5. Seal both the sides from the sides and spread some batter on the sealed edges.
6. Then, bring over the open side on top of the roll. Press gently and seal it. (While working with the wrappers, use light force from your hands, otherwise they may break. If there are any small tears, then just spread some of the batter on it to close it.)
7. Place all the spring rolls with the sealed edges facing down on a plate.

1. Heat oil at the deep frying temperature (350 degrees). Gently slide the spring roll on the pan (if the oil is not hot enough, then the spring rolls absorb oil and become soggy).
2. Depending on the size of the pan, you can fry 2 to 3 spring rolls at a time.
3. Once they become light golden, turn them over and fry the other side. Fry them till they are crisp and golden – the spring rolls get fried quickly.
4. Remove them with a slotted spoon.
5. Drain on kitchen paper towels to remove excess oil.
6. Garnish with some chopped spring onion greens and serve the spring rolls hot with red chili sauce or tomato ketchup.

• chinese new year
• food