Crispy Spring Rolls
Making homemade spring rolls might sound intimidating at first, but it’s actually a lot simpler than most people expect.
Equipment
- Large mixing bowl
- Sharp Knife
- Cutting board
- Skillet or frying pan
- Wooden spoon or spatula
- Clean kitchen towel
- Small bowl of water
- Deep pan or pot
- Tongs or slotted spoon
- Paper towels or cooling rack
Ingredients
For the Spring Rolls
- 12 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup bean sprouts
- ½ cup thinly sliced spring onions
- 1 cup cooked chicken shrimp, or tofu (optional)
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and black pepper to taste
For Frying
- Vegetable oil enough for deep or shallow frying
Instructions
Prepare the Filling
- Heat a skillet over medium heat and add the sesame oil.
- Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add the shredded cabbage, carrots, bean sprouts, and spring onions.
- Cook for 3–4 minutes, stirring often, until the vegetables soften slightly but still have some crunch.
- Stir in the soy sauce, season lightly with salt and black pepper, then add your cooked protein if using.
- Remove from heat and let the filling cool completely.
- Pro tip: Letting the filling cool prevents steam from softening the wrappers, which helps your spring rolls stay crispy.
Set Up Your Rolling Station
- Lay a clean kitchen towel on your counter and place a spring roll wrapper on top.
- Keep the remaining wrappers covered with another damp towel to stop them from drying out.
- Place a small bowl of water nearby for sealing the rolls.
- Spoon about 2 tablespoons of filling near the bottom center of the wrapper.
- Pro tip: Don’t overfill. Too much filling makes the rolls harder to seal and more likely to burst while frying.
Roll the Spring Rolls
- Fold the bottom edge of the wrapper over the filling and tuck it in snugly.
- Fold in both sides toward the center, keeping the roll tight.
- Roll upward until almost sealed, then lightly brush the top edge with water.
- Finish rolling and gently press to seal.
- Pro tip: Roll firmly but gently—tight rolls fry evenly and hold their shape better.
Heat the Oil
- Pour oil into a deep pan or pot, filling it about halfway.
- Heat over medium heat until the oil reaches frying temperature (about 350°F / 175°C).
- Test the oil by dropping in a small piece of wrapper—it should sizzle immediately.
- Pro tip: Oil that’s too cool will make the rolls greasy, while oil that’s too hot can burn the wrappers before the filling heats through.
Fry Until Golden and Crispy
- Carefully place the spring rolls into the hot oil, working in small batches.
- Fry for 3–4 minutes, turning occasionally, until evenly golden brown.
- Use tongs or a slotted spoon to remove the rolls from the oil.
- Transfer to paper towels or a cooling rack to drain.
- Pro tip: Fry in batches to keep the oil temperature steady and ensure crisp, evenly cooked rolls.
Serve and Enjoy
- Let the spring rolls cool slightly before serving.
- Pair with your favorite dipping sauce and enjoy them while they’re hot and crunchy.
- Serve as an appetizer, light meal, or part of a fresh spring spread.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 280–320 kcal
- Protein: 8–10 g
- Carbohydrates: 30–35 g
- Fat: 14–18 g
- Fiber: 4–6 g
- Sugar: 3–5 g
- Sodium: Moderate