Abstract: The present study was to investigate the influence of addition amount and temperature of water on the quality of Chinese steamed spring-rolls with the sensory quality as evaluation index.The results showed that when the water temperatures were 25℃,70℃,75℃,80℃,85℃,90℃,95℃ and 100℃,the optimum water addition amounts of the Chinese steamed spring-rolls were 45%,53%,55%%,57%,60%,60%,and 63%,respectively.The results of sensory evaluation also showed that when the water temperature was 90℃ and water additive amount was 60%,the prepared Chinese steamed spring-rolls had the highest sensory score.Low field NMR studies showed that with the gradual increasing of the water temperature,the adsorption water content increased firstly and then decreased,which was reached to highest when the water temperature was 90℃.The results of Electron-microscope scanning showed that when water temperature was 90℃,the starch was tightly bound to the protein backbone,which might be contribute to the soft quality of the steamed spring-rolls.