Spring roll, in Chinese called "春卷", is an oriental appetizer adored all over the world. It is regarded as a festival food to celebrate the arrival of spring.

Gli involtini primavera, in Inglese chiamati “spring roll”, sono un antipasto orientale apprezzato in tutto il mondo. In Asia sono considerati un piatto tipico per celebrare l’arrivo appunto della primavera.

In this recipe besides giving you the ingredients and steps on how to make super irresistible spring rolls, I would like to share some useful tips on how to pre-make and stock them in your freezer. So, whenever you want to eat some, you will be able to get the spring rolls ready in no time. And I promise you they will be way better than the instant version sold in the supermarket!


When mentioning Spring roll, by default we refer to the fried version, which is made of pasta sheets with vegetable or (/ and) meat filling, deep fried in oil. This version is commonly found as a Dim Sun, dish in Cantonese cuisine, as well as Southeast Asian cuisine.

Find recipe of Spring rolls with meat filling in my eBook:

There is also a fresh version in the Vietnamese cuisine, which is made of rice paper sheets with rice noodles, prawns and herbs for filling.

Meanwhile in the northern China, there is dish “spring pancake (春饼)”, named similarly but presented in another style: more like a kebab.

A casa ha però un fratello, l'arrotolato primavera che invece è un tipo più casalingo e non ha mai lasciato il nord della Cina.


Rather than freezing the pre-wrapped Spring roll, I much prefer stock up separately the pasta sheets and only part of the filling.

This is because if we deep fry the whole frozen spring rolls in hot oil, the filling will swell during the cooking process and eventually break the fragile pasta sheets. On the contrary, if we only freeze the pre-cooked filling and defrost it before wrapping them up, we can avoid this mess.

I highly recommend keeping the following parts in freezer to make handy spring rolls:

  • Stir-fried julienne of carrots and shiitake mushrooms
  • Water boiled julienne of cabbage
  • The pasta sheets


The glass noodle is a great flavor preserver, as it can hold all the seasoning. Therefore I highly recommend adding them in the filling.

The best choices of glass noodles are: of mung beens and of sweet potatoes.

I vermicelli di soia verde di solito sono venduti in confezioni di spaghetti essiccati di colore bianco. Mentre i vermicelli di patate dolci hanno un colore grigio.

The mung been glass noodle usually comes in form of dried white color noodles in confezione. While the version of the sweet potatoes are in grey color.

Once cooked, both turn into semi-transparent with an elastic texture. Due to their starchy nature, they are easy to get sticky and form lumps. To solve this problem, simply season them with the sauces and oil (find detailed instructions in the recipe).


I suggest using the big size (215mm x 215mm) pasta sheets, especially if you are new in wrapping spring roll. You can also be a little greedy and stuff in more filling.


I adore these two secret weapons that make the filling taste unique:

Minced garlic: a spoonful in the filling is good enough. But you won’t have problem finishing the whole bottle, as it can be used in making stir-fried dishes and dipping sauce for dumplings.

Sichuan pepper oil: a teaspoon can be sufficient as this oil has a strong flavor. Again, this is such a versatile ingredient, which you can use for many purposes. Check out the recipe pumpkin bread to get some inspirations.

aglio macinato e olio al pepe del sichuan


Recipe by Sasha WangCourse: APPETIZERCuisine: ChineseDifficulty: Media


Involtini primavera
Preparazione di ripieno








  • Stir-fried carrot
  • Carrot: 150g

  • Dried shiitake mushrooms: 3-4 (8-10g)

  • Soy sauce: 2 rounds (around 2 tbsp)

  • Oyster sauce: 1 tbsp

  • Sunflower oil: 2 tbsp

  • Blanched cabbage
  • Cabbage: 350g

  • Water: q.b

  • Other ingredients
  • Mung bean glass noodle: 150g

  • Pasta sheets: 1 pack (40 pieces)

  • Sunflower oil (for frying): q.b

  • Seasoning
  • Soy sauce: 4 tbsp

  • Oyster sauce: 1 tbsp

  • Five spice powder: 0.5 tsp

  • Minced garlic: 1 tbsp

  • Sichuan pepper oil: 0.5 tbsp

  • Sesame oil: 2 tbsp

  • Flour mixture
  • Flour: 1 tbsp

  • Water: 2 tbsp

  • Dipping sauce
  • Sweet and sour sauce

  • Wasabi flavored mayonnaise


  • Stir-fried carrot
  • Soak the shiitake mushrooms in water for 20 minutes. Squeeze out the water and finely slice them.ingredienti per carote saltate con funghi
  • Heat up 2 tbsp of sunflower oil in a pan. Add in the julienne of carrot and shiitake mushrooms.
  • Add in a pinch of salt and stir-fry for 30 seconds.
  • Add the soy sauce and oyster sauce. Keep stir-frying until they are all cooked nota.carote saltate pronto per congelare
  • Blanched cabbage
  • Cut the cabbage in julienne. In the meanwhile, prepare some boiling water in a pot.
  • Throw the cabbage julienne in boiling water and blanch for 1 minute.
  • Take out the cabbage and rinse it under cold water to let it cool down. Then squeeze out the excess water from the cabbage. nota .
  • The filling
  • Soak the glass noodle in water for 30 minutes.
  • Prepare a pot of boiling water. Put the softened glass noodles in and boil for 2 minutes.
  • Transfer the glass noodles in a colander and rinse them under cold water to cool them down. Keep them in the colander and cut them into short pieces using a pair of kitchen scissors.I vermicelli di soia verde di solito sono venduti in confezioni di spaghetti essiccati di colore bianco. Mentre i vermicelli di patate dolci hanno un colore grigio. nnUna volta cotti, entrambi si trasformano in uno spaghetto elastico e semi trasparente.
  • Put the cut glass noodles into a big bowl and season them with all the ingredients listed in the group "Seasoning", except for the sesame oil.
  • Add in the stir-fried carrots and blanched cabbage. Mix them together.Aggiungi le carote saltate e il cavolo scottato. Mescola bene.
  • Season with sesame oil and the filling is ready.
  • Assembling the spring rolls
  • Set up a working station: 1) separate delicately the pasta sheets from each one. Lay them in a flat surface; 2) put the filling next to the sheets; 3) mix the ingredients in group "Flour mixture" in a bowl to get the "glue". Keep it next to the filling and sheets; 4) put a piece of fabric kitchen towel in front of you.
  • Put a piece of sheet on the kitchen towel, with one angle pointing to you.
  • Take a small handful of the filling and spread them in the lower part (closer to you) of the sheet. Close the spring roll following the steps shown in the photo below.Chiudi l’involtino seguendo le istruzioni mostrate nella foto.
  • Use the flour mixture as a glue to seal the pasta sheet.
  • Finish assembling the spring roll and you are ready to fry them.Involtini primavera pronti per friggere
  • Cooking
  • Pour abbondante sunflower oil into a pot for frying and heat it up to 180°C.
  • Drop the spring rolls one at a time into the frying pot. In the meanwhile, lower the fire to medium.
  • Turn the spring rolls gently from time to time and fry them until each one turns golden color.
  • Take them out and put them on a kitchen paper to get rid of excess oil.
  • Plate the spring rolls and serve them hot together with the dipping sauces.le salse di immersione consigliate



  • You can make in big quantity and stock them up in the freezer.
come preparare, cucinare e conservare gli involtini primavera

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  1. Meravigliosi❤️

  2. Grazie. Consiglio se io voglio congelare l’involtino crudo posso farlo e poi cuocerlo in forno? Prima scongelandolo, ovviamente.

    • Ciao Francesca, preferisco conservare separatamente la sfoglia e una parte del ripieno. Perché friggendo l’involtino il ripieno tenderà a gonfiarsi con il rischio molto probabile di rompere la pasta. Questo ha successo qualche volte a me, anche se li scongelo in anticipo.


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