Fresh Sichuan Spring Rolls 春卷

Spring rolls 春卷 is one of those Chinese foods that probably everyone has had a taste. It’s wildly popular as a restaurant appetizer and can be found as a takeaway item in supermarkets around the world.

When most people think of spring rolls, it’s normally the fried version served with a sweet sauce that comes to mind. No doubt, it’s yummy…after all, it’s deep fried, crispy, salty and sweet. But it’s not really something you can make a meal out of.

The spring rolls that I grow up eating were never fried. True to their name, they are readily eaten in the spring time when the weather begins to warm up. I can still remember watching vendors hand make fresh wrappers on large griddles in wet markets…and then bringing them back home to encase flavourful raw or cooked veggies.

Eaten this way, spring rolls are refreshing, healthy and enjoyed as a meal instead of as a treat.

Substitutions are welcome

I used celtuce / Chinese lettuce, taiko radish and carrots for their colour and texture, you can certainly change them according to your preference. Some other veggies that work well include mung bean sprouts, raw shredded cabbage and branched sliced wood ear mushrooms or fresh kelp seaweed.

Easy to pack and easy to eat

It can also be a great picnic idea. Pack the cut up veggies, sauce and wrappers separately, dress the veggie mixture right before eating and roll as you eat.

I encourage you to give these fresh Sichuan spring rolls a try! It’ll open up a whole new way of enjoying one of your favourites.