春卷，是中国人最爱的传统小吃之一。薄薄的春卷皮包裹着鲜美的蔬菜和肉丝，炸到金黄酥脆，咬一口“咔嚓”作响。外酥里嫩，咸香可口，不管是当零食还是配菜，都超级受欢迎。
Spring Rolls are one of the most beloved traditional snacks in China. A thin wrapper holds a savory filling of vegetables and shredded meat, fried until golden and crispy. With a satisfying crunch and savory flavor, they’re perfect as a snack or side dish.
🌴食材 | Ingredients：
春卷皮，20张（现买的或冷冻的）。/ Spring roll wrappers, 20 (store-bought or frozen).
猪肉丝，150g。/ Shredded pork, 150g.
卷心菜，半颗（切细丝）。/ Cabbage, 1/2 head (shredded).
胡萝卜，1根（切细丝）。/ Carrot, 1 (shredded).
绿豆芽，100g。/ Bean sprouts, 100g.
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量（炸制用）。/ Cooking oil, as needed (for frying).
🌴做法 | Instructions：
1，炒馅料 | Stir-fry the Filling
锅里倒油，放入猪肉丝，中火煸炒到变色。加入蒜末和姜末炒香。加入卷心菜丝、胡萝卜丝和豆芽，大火翻炒到蔬菜变软。加入2勺生抽、1勺蚝油、少许白糖、白胡椒粉和盐，翻炒均匀。盛出放凉备用。⚠️ 馅料一定要炒熟并放凉，不然炸的时候会出水，春卷皮会破。
Heat oil in a pan, add the shredded pork, and stir-fry over medium heat until it changes color. Add the garlic and ginger, and stir-fry until fragrant. Add the cabbage, carrot, and bean sprouts, and stir-fry over high heat until softened. Add the light soy sauce, oyster sauce, sugar, white pepper, and salt. Mix well. Remove and let cool completely. ⚠️ The filling must be cooked and cooled, or it will release water and break the wrappers during frying.
2，包春卷 | Wrap the Spring Rolls
取一张春卷皮，放入适量馅料，先卷一圈，然后把两边向内折，再继续卷紧。最后在边缘抹一点水，封口。⚠️ 卷的时候要卷紧，不然炸的时候容易散开。我试过卷太松，结果炸出来全散了。
Place a wrapper on a flat surface. Add a spoonful of filling, roll it once, fold the sides inward, and continue rolling tightly. Wet the edge with a little water to seal. ⚠️ Roll tightly, or they will fall apart during frying. I’ve tried rolling loosely, and they fell apart.
3，炸春卷 | Fry the Spring Rolls
锅里倒油，油温六成热时，放入包好的春卷，中火炸3~4分钟，炸到表面金黄酥脆，捞出控油。⚠️ 火别太大，不然外面焦了里面还没熟。
Heat oil to 160°C (about 60% hot). Fry the spring rolls over medium heat for 3-4 minutes until golden and crispy. Drain. ⚠️ Don’t use high heat, or they will burn outside and stay raw inside.
4，蘸料 | Make the Dipping Sauce
取一个小碗，放入1勺生抽、1勺香醋、少许蒜末和辣椒油，搅拌均匀。蘸着吃，绝了。⚠️ 蘸料是灵魂，别光吃春卷不蘸。
Mix light soy sauce, vinegar, minced garlic, and chili oil in a small bowl. Serve as a dipping sauce. ⚠️ The dipping sauce is the soul.
宝宝们，春卷的精髓在于“外酥里嫩，馅料咸香”。馅料一定要炒熟并放凉，不然炸的时候会出水破皮。包的时候要卷紧，边缘抹水封口。中火慢炸，两面金黄即可。
Tips: The key to Spring Rolls is “crispy outside, savory inside.” Cook the filling and let it cool completely before wrapping. Roll tightly and seal the edges with water. Fry over medium heat until golden brown.
这道【春卷 | Spring Rolls】是中国人最爱的传统小吃之一。如果你喜欢这种外酥里嫩的口感，还可以试试我之前写的【煎饺 | Pan-fried Dumplings】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this crispy and savory snack, you should also try my Pan-fried Dumplings. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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