Crispy Fried Spring Rolls Recipe

Picture this: you’re about to dive into the crispy, savory delight of homemade spring rolls that pack a punch of flavor in every bite. Let’s get rolling!

Joyfully crunchy and full of taste, my scrumptious spring rolls mix together a colorful medley of shredded cabbage, grated carrots, and fresh bean sprouts, all livened up with a touch of nutty sesame oil and a drizzle of soy sauce. I love how the green onions play off the optional tender chicken in these rolls.

Crispy Fried Spring Rolls Recipe Ingredients

• Shredded Cabbage: High in fiber, low-calorie, supports digestion.
• Grated Carrots: Rich in vitamin A, adds sweetness, boosts vision health.
• Bean Sprouts: Provides protein, crunchy texture, vitamins C and K.
• Green Onions: Contains antioxidants, mild flavor, vitamin A and C.
• Chicken/Pork/Shrimp: Optional protein, savory flavor, adds richness.
• Soy Sauce: Umami flavor, sodium, enhances overall taste.
• Oyster Sauce: Sweet, savory, deeply flavorful, contains trace minerals.
• Sesame Oil: Rich in healthy fats, nutty aroma, enhances flavor.
• Garlic: Antioxidant properties, boosts immune system, aromatic.
• Ginger: Anti-inflammatory, aids digestion, adds warmth.

Crispy Fried Spring Rolls Recipe Ingredient Quantities

• 10 spring roll wrappers
• 1 cup shredded cabbage
• 1/2 cup grated carrots
• 1/2 cup bean sprouts
• 1/4 cup finely chopped green onions
• 1/4 cup cooked and shredded chicken, pork, or shrimp (optional)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• Vegetable oil for frying
• 1 egg, lightly beaten (for sealing)

How to Make this Crispy Fried Spring Rolls Recipe

1. In a big frying pan or wok, warm a bit of vegetable oil over medium heat. Put in the minced garlic and ginger, and stir them until they’re fragrant, about 30 seconds or so.

2. Add the cabbage, shredded, the carrots, grated, the bean sprouts, and the green onions to the skillet. Stir-fry the vegetables for about 3-4 minutes, not more than that, or they will become too soft, and you will lose the toothsome character of the dish.

3. If you are using, add the shredded chicken, pork, or shrimp to the pan and mix well.

4. Add the soy sauce, oyster sauce, and sesame oil. Stir to combine, ensuring the vegetables and protein (if using) are well coated.

5. Combine cornstarch and water; add to the skillet and stir. The mixture thickens immediately. Continue cooking for 1-2 minutes, and then remove from heat to let cool.

6. Set out spring roll wrappers on a level, clean area. A damp towel spread over the wrappers will keep them moist and prevent them from drying out.

7. Put roughly 2 tablespoons of the filling blend in the middle of every wrapper. Fold up the bottom corner, then the sides, and roll to the top.

8. Use the beaten egg to brush the top corner and seal the roll. With the remaining wrappers and filling, repeat the process.

9. In a deep skillet or pot, heat the vegetable oil to about 350°F (175°C). Very carefully, place the spring rolls in the hot oil, several at a time, and fry until they are golden brown and crispy, about 3-5 minutes. Turn them occasionally so they cook evenly.

10. Using a slotted spoon, remove the spring rolls from the oil and drain on paper towels. Serve the rolls very hot with any dipping sauce of your choice.

Crispy Fried Spring Rolls Recipe Equipment Needed

1. Large frying pan or wok
2. Wooden spoon or spatula
3. Measuring spoons
4. Mixing bowl
5. Whisk or fork (for beating the egg)
6. Deep skillet or pot (for frying)
7. Slotted spoon
8. Paper towels
9. Cutting board
10. Knife (for chopping ingredients)
11. Grater (for carrots)
12. Small bowl (for cornstarch mixture)
13. Towel (damp, for keeping wrappers moist)

FAQ

• Can I make these spring rolls vegetarian?Indeed, you can have vegetarian spring rolls; just leave out the meat. More vegetables, like mushrooms or bell peppers, would make them even better.
• How can I prevent the spring rolls from getting too greasy?Make sure the oil is properly heated to the right temperature (about 350°F or 175°C) before frying. This is critical to achieving a not-so-greasy, ultra-crispy exterior.
• Can I use an air fryer instead of deep frying?Indeed, the spring rolls can be made healthier by air frying them at 390°F (200°C) for around 10-12 minutes, with a flip halfway through.
• How do I store leftover spring rolls?Any leftover fried spring rolls should be placed in an airtight container and stored in the refrigerator for no longer than 2 days. Reheat them in an oven or air fryer for best results.
• Can I freeze uncooked spring rolls? Uncooked spring rolls can be frozen. First, place them on a baking sheet in a single layer. Put the baking sheet in the freezer and leave it there until the spring rolls are frozen solid. You can then transfer the spring rolls to a freezer bag for storage, and cook from frozen, adding extra time to the frying step.
• What can I use instead of spring roll wrappers?A gluten-free option is rice paper, though its texture will be different. When using rice paper, follow the package instructions for preparation.

Crispy Fried Spring Rolls Recipe Substitutions and Variations

Wrappers for spring rolls: For a gluten-free alternative, use rice paper wrappers.
Tamari or coconut aminos can be used as gluten-free substitutes for soy sauce.
Oyster sauce. Substitute it with hoisin sauce, or a vegetarian stir-fry sauce for a different flavor.
Peanut oil or olive oil can be used instead of sesame oil for a different flavor. Substitute either of these oils for sesame oil.
Chicken, pork, or shrimp: For a vegetarian version, use tofu or mushrooms.

Pro Tips

1. Chill the Filling After cooking the filling mixture, ensure it cools completely before wrapping. This prevents the wrappers from becoming soggy and tearing.

2. Consistent Wrapping When folding the spring rolls, ensure they are tightly packed and uniform in size. This ensures even cooking and prevents the rolls from bursting during frying.

3. Oil Temperature Maintain the oil temperature at 350°F (175°C). Use a thermometer to ensure consistency. If the oil is too hot, the wrappers might brown too quickly, leaving the inside undercooked.

4. Avoid Overcrowding When frying, do not overcrowd the pot, as this lowers the oil temperature and results in greasier spring rolls. Fry in batches for even cooking.

5. Use of Cornstarch Slurry Make sure to properly mix and cook the cornstarch slurry with the filling. This helps the filling stick together, making wrapping easier and resulting in a more cohesive spring roll.