Crispy Spring Rolls (Printable)
Golden crispy rolls with savory vegetables and protein. Perfect Asian appetizer.
# 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
11 - 1/2 teaspoon ground white pepper
→ Wraps & Assembly
12 - 16 spring roll wrappers (8-inch squares)
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water
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 Make:
01 - Prepare all vegetables by shredding cabbage, julienning carrots, slicing mushrooms and scallions. If using protein, cook and chop finely.
02 - Heat a large skillet or wok over medium-high heat. Add 1 teaspoon vegetable oil, then sauté minced garlic and ginger until fragrant, about 30 seconds.
03 - Add cabbage, carrots, mushrooms, and scallions to the skillet. Stir-fry for 2-3 minutes until just softened but still crisp.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce, and white pepper. Stir-fry for 1-2 minutes more until everything is well combined and coated.
05 - Stir in optional protein if using. Transfer filling to a baking sheet or 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, fold in the sides, and roll tightly. Seal the edge with cornstarch slurry.
07 - Heat 2 inches of vegetable oil in a deep pan to 350°F.
08 - Fry rolls in batches without overcrowding, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
09 - Serve immediately with sweet chili sauce, soy sauce, or your favorite dipping sauce.
# Expert Tips:
01 -
- That shatteringly crisp exterior giving way to a savory, perfectly seasoned filling is restaurant quality satisfaction
- You can customize the filling with whatever vegetables or proteins you have on hand
- The rolling technique becomes surprisingly intuitive after your first few attempts
02 -
- Hot filling will tear your wrappers instantly, so never skip the cooling step before rolling
- Overfilling causes bursting during frying, so use restraint even when you want to stuff them full
- Proper oil temperature makes the difference between greasy and perfectly crisp spring rolls
03 -
- Cut vegetables into similar sizes so everything cooks evenly in the short stir fry time
- Test fry one roll first to check oil temperature and seasoning before committing the whole batch