Crispy Spring Rolls (Printable)
Golden, crunchy rolls with savory vegetable filling ready in 45 minutes
# What You 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 (use vegetarian oyster sauce if needed)
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 for sealing
14 - Vegetable oil for deep frying
→ Optional Protein
15 - 3.5 ounces cooked shrimp, finely chopped OR 3.5 ounces ground chicken or pork, cooked and cooled
# Directions:
01 - Prepare all vegetables and optional protein as directed above.
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 to 3 minutes until just softened.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce if using, and white pepper. Stir-fry for 1 to 2 minutes more.
05 - Stir in optional protein if using. Transfer filling to a tray to cool completely.
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 of vegetable oil in a deep pan to 350°F.
08 - Fry rolls in batches, turning occasionally, until golden and crisp, about 3 to 4 minutes. Drain on paper towels.
09 - Serve hot with sweet chili sauce, soy sauce, or your favorite dip.
# Expert Tips:
01 -
- That shattering crunch when you bite through the golden wrapper is absolutely addictive
- The filling stays juicy and flavorful while the exterior turns impossibly crisp
- These freeze beautifully so you can always have homemade appetizers ready for unexpected guests
02 -
- Completely cool your filling before wrapping or the steam will make wrappers tear and oil spatter dangerously
- Never overcrowd the frying pan or oil temperature drops and rolls become greasy instead of crisp
- Cornstarch slurry is far superior to plain water for sealing edges
03 -
- Work with one wrapper at a time and cover the rest with a slightly damp towel to prevent drying and cracking
- A rolling pin helps seal the final edge more securely than fingers alone