Crispy Spring Rolls (Printer-friendly)
Golden crunchy rolls with savory vegetable filling, perfect for appetizers or snacks.
# What You'll Need:
→ Vegetables
01 - 1 cup shredded green cabbage
02 - 1 cup julienned carrots
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms
05 - 1/2 cup thinly sliced scallions
→ Aromatics & Sauces
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 1 tablespoon oyster sauce (optional; use vegetarian oyster sauce if needed)
11 - 1/2 teaspoon ground white pepper
→ Wraps & Assembly
12 - 16 spring roll wrappers (about 8-inch squares)
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for sealing)
14 - Vegetable oil, for deep frying
→ Optional Protein
15 - 3.5 oz cooked shrimp, finely chopped OR 3.5 oz ground chicken or pork, cooked and cooled
# How to Prepare:
01 - Prepare all vegetables and optional protein as directed in the ingredients list.
02 - Heat a large skillet or wok over medium-high heat. Add 1 teaspoon vegetable oil, then sauté garlic and ginger until fragrant, about 30 seconds.
03 - Add cabbage, carrots, mushrooms, and scallions. Stir-fry for 2-3 minutes until just softened.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce (if using), and white pepper. Stir-fry for 1-2 minutes more.
05 - Stir in optional protein if using. Transfer filling to a tray to cool completely before wrapping.
06 - Place a spring roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with cornstarch slurry. Repeat with remaining wrappers and filling.
07 - Heat 2 inches vegetable oil in a deep pan to 350°F.
08 - Fry rolls in batches, turning occasionally, until golden and crisp, about 3-4 minutes. Drain on paper towels.
09 - Serve hot with sweet chili sauce, soy sauce, or your favorite dip.
# Expert Advice:
01 -
- The contrast between shatteringly crisp wrapper and tender, aromatic filling becomes something you'll crave at odd hours
- These freeze beautifully before frying, meaning impromptu appetizers are always within reach
02 -
- Filling temperature matters more than you think, so never rush the cooling step or your wrappers will tear and absorb too much oil
- Overcrowding the pan drops the oil temperature dramatically, leaving you with greasy instead of crispy results
03 -
- A splash of rice vinegar in your filling brightens all the flavors and cuts through the richness
- Let fried rolls drain at an angle, not flat, so oil escapes instead of pooling underneath