Nian Gao Spring Rolls

Updated: Feb 29

Just about a week ago, I made some Nian Gao aka Sticky Glutinous Rice Cake for the Chinese New Year celebration. After keeping the cake in the fridge for more than a week now, it is the perfect timing to make full use of them. One of the many ways is to make spring rolls outta them.

I remember my mother used to make these wonderful spring rolls during the Chinese New Year festive season. She literally would make these by the hundreds. Yes, hundreds! I usually would "join in the fun" and roll the spring rolls up, sometimes, I would create a mess rather than helping. Lol!

The common combination she used is yam, sticky rice cake and sweet potatoes. Perhaps, now it is my turn to pass down the tradition to my daughters. It would be fun if the whole family can participate in the spring rolling process. You can try using puff pastry instead of spring roll wrappers if you wanna give it a western twist. I do not know how that would taste like. Please let me know how it goes if you decided to use puff pastry. In the meantime, let's get started with the recipe.


(Serve 10)

  • Yam Peeled Washed Julienned, 500g

  • Sweet Potatoes Peeled Washed Julienned, 500g

  • Spring Roll Wrappers, 50

  • Nian Gao / Sticky Glutinous Rice Cake Julienned, 1 Recipe

  • Canola / Peanut / Vegetable Oil, For Frying

  • Sriracha, To Serve

  • Kecap Manis, To Serve


  • Dutch Oven

  • Sauce Pot

  • Spider Strainer


  1. Please visit my "How To Make Nian Gao" page for the recipe.

  2. In a sauce pot over medium-high heat, add water.

  3. Bring the water up to a boil.

  4. Using a spider strainer, blanch yam and sweet potatoes for about 5 mins or until slightly tender-soft.

  5. Remove from heat and set aside on a wire cooling rack.

  6. Pat dry with kitchen paper.

  7. Place spring roll wrapper on a working surface diagonally.

  8. Place yam, Nian Gao and sweet potato on the wrapper.

  9. Fold over the edge closest to you to cover the fillings.

  10. Tuck tightly as you fold over.

  11. Bring the left and right edges to the center.

  12. Continue rolling, tucking tightly as you roll.

  13. Use water to seal off the edges.

  14. *See diagram below for better illustration.*

  15. Repeat the process for the remaining spring rolls.

  16. Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.

  17. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  18. If bubbles start to form, the temperature is ready for frying.*

  19. Gently drop the spring rolls into the oil away from you.

  20. As soon as you drop in the spring rolls, using a pair of chopsticks to flip and turn the spring rolls.

  21. This is to allow even frying, as spring rolls wrappers tend to burn very fast.

  22. Continue to flip and turn until golden brown on all sides.

  23. Remove from heat and set aside on a wire cooling rack or a plate lined with kitchen paper.

  24. Repeat the process for the remaining spring rolls.

  25. Serve immediately with Sriracha or Kecap Manis.

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