Crispy Chinese spring rolls made with fresh corn, a seasonal delight. The filling, a combination of grated corn and kernels, is enhanced with salt and sugar to bring out the natural sweetness of the corn. Learn the professional rolling technique to create authentic, crispy spring rolls at home.
Ingredients
Main Ingredients (5-6 rolls)
- Corn on the cob 2 ears
- Spring roll wrappers 5-6 sheets
- All-purpose flour 2+ tsp
- Potato Starch 2 tsp
Seasonings
- White Sesame Oil 1 tbsp
- Butter 1+ tbsp
- Corn cooking water 160cc
- Salt to taste
- Sugar a pinch
- Water 2 tsp
Steps
- Boil 1.5 ears of the 2 corn ears with their husks on for 6-8 minutes.
- Grate the remaining half ear of corn.
- Reserve the cooking water from the boiled corn in a separate container.
- In a bowl, mix 2+ tsp all-purpose flour with 2 tsp water to create a paste.
- Lay the spring roll wrappers flat with the rough side facing up. The rough side is for the inside, and the smooth side is for the outside. Placing the rough side up will result in a crispier texture and make the wrappers less likely to tear.
- Carefully shave the kernels off the boiled corn, being careful not to cut through to the cob.
- Melt 1 tbsp white sesame oil and 1+ tbsp butter in a frying pan over low heat.
- Add the grated corn juice to the pan and stir-fry until it turns a vibrant yellow.
- Add the shaved corn kernels and stir-fry until the entire mixture is yellow.
- Pour in the reserved corn cooking water 160cc and bring to a boil.
- Season with a pinch of salt and a pinch of sugar. Adjust the amount of sugar based on the sweetness of the corn.
- Add the potato starch slurry (2 tsp potato starch mixed with a little water) and stir until the mixture thickens. Turn off the heat.
- Spread the filling onto a tray or plate. Cool it down quickly by placing it over an ice bath or in the refrigerator.
- Once the filling is cooled, divide it into 5-6 portions and place on the spring roll wrappers. Fold in both ends of the wrapper, then loosely roll from the bottom, leaving a slight gap in the center. Do not press down tightly; roll gently to maintain a fluffy texture.
- Apply the prepared flour paste to the edge of the wrapper and seal securely.
- Heat frying oil to 170℃ (338℉).
- Fry the spring rolls in the hot oil until golden brown.
- After frying, place the spring rolls upright in a deep container lined with paper towels to drain excess oil.
- Cut the spring rolls in half and arrange them on a plate.
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