Crispy Spring Rolls (Printable Version)
Golden crunchy rolls with vegetable filling, ready in 45 minutes. Perfect Asian appetizer.
# Ingredient List:
→ 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
# Directions:
01 - Prepare all vegetables by shredding cabbage, julienning carrots, slicing mushrooms and scallions. If using protein, cook and finely chop shrimp or ground meat.
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 but still crisp.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce (if using), and white pepper. Stir-fry for 1-2 minutes more until well combined.
05 - Stir in optional protein if using. Transfer filling to a tray and let cool completely before wrapping.
06 - Place wrapper with corner facing you. Spoon 2 tablespoons filling near bottom corner. Fold bottom over filling, fold in sides, roll tightly. Seal edge with cornstarch slurry. Repeat.
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 Tips:
01 -
- The filling can be prepped ahead and kept in the fridge for spontaneous rolling sessions
- Fried spring rolls freeze beautifully before cooking, so you can always have homemade appetizers ready
- That satisfying shatter when you bite through the crispy shell into the steaming, fragrant filling
02 -
- Wrappers dry out terrifyingly fast—cover unused ones with a slightly damp paper towel while you work
- Overfilling is the number one cause of ripped wrappers and filling escaping into hot oil
- Letting the filling cool completely is nonnegotiable, no matter how much you want to rush ahead
03 -
- Keep a small bowl of water nearby to clean your fingers between rolls—oil on your hands makes wrappers slippery and frustrating
- If a wrapper tears while rolling, patch it with a small piece of unused wrapper and some slurry—it'll fry just fine