Crispy spring rolls
Crispy spring rolls are little pockets of crunchy goodness filled with a mix of fresh veggies and sometimes meat or shrimp. They get golden and crackly on the outside, making…
Tip: save now, cook later.Crispy spring rolls are little pockets of crunchy goodness filled with a mix of fresh veggies and sometimes meat or shrimp. They get golden and crackly on the outside, making each bite a fun mix of textures and flavors. Whether you’re dipping them in sweet chili sauce or soy sauce, they’re always a delicious treat.
I love making spring rolls when I want something light but still satisfying. They’re so easy to customize—you can throw in whatever veggies you have, like cabbage, carrots, or mushrooms, and they still turn out great. Plus, frying them up and hearing that perfect crunch never gets old.
The best part for me is sharing them with friends and family. They’re perfect finger food for gatherings or a quick snack when you’re craving something tasty but not too heavy. I always keep a batch on hand because they disappear fast!
Key Ingredients & Substitutions
Spring roll wrappers: These are thin and crisp up beautifully when fried. If unavailable, look for fresh rice paper for a lighter, chewier roll, but frying times will differ.
Vegetables: Cabbage, carrots, bean sprouts, and green onions give a fresh crunch. You can add mushrooms or bell peppers if you like. Keep the veggies shredded finely for easy rolling.
Protein: Cooked chicken or shrimp adds flavor and substance. For a vegetarian version, skip them or use tofu or cooked mushrooms.
Sauces: Soy sauce and sesame oil give great depth. Oyster sauce adds umami but can be left out for a lighter or vegan dish.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls tightly and sealing well is key to avoid splitting during frying.
- Place the wrapper with one corner pointing at you, like a diamond.
- Spoon the filling near the corner closest to you—don’t overfill.
- Fold that corner over the filling first, then fold in both sides to seal the edges.
- Roll up tightly towards the far corner, gently pressing the filling as you go.
- Use a little beaten egg on the final edge; it acts like glue to hold everything together.
Patience helps here! Practice makes perfect, and tightly wrapped rolls will fry crisp without bursting.
Equipment You’ll Need
- Large frying pan or wok – great for stir-frying the filling quickly and evenly.
- Mixing bowl – perfect for tossing the filling ingredients together before rolling.
- Pastry brush or small spoon – handy for applying beaten egg to seal the wrappers.
- Deep frying pan or deep fryer – essential to fry the spring rolls evenly until crisp.
- Slotted spoon or tongs – helps safely lift spring rolls out of hot oil without splashes.
- Paper towels – absorb excess oil after frying for less greasy rolls.
Flavor Variations & Add-Ins
- Swap chicken or shrimp for ground pork or tofu to change protein while keeping texture.
- Add finely chopped mushrooms for an earthy boost and extra moisture.
- Mix in some finely minced chili or chili flakes to add a spicy kick.
- Try fresh herbs like cilantro or mint in the filling for a fresh, bright flavor.
Crispy Spring Rolls Recipe
Ingredients You’ll Need:
For the Spring Rolls:
- 20 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- ½ cup chopped green onions
- ½ cup cooked, shredded chicken or cooked shrimp (optional)
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
- 1 egg, beaten (for sealing wrappers)
For Dipping Sauces:
- Sweet chili sauce
- Hoisin or plum sauce
Time Needed:
This recipe takes about 30 minutes in total. Around 15 minutes to prepare and cook the filling, 10 minutes to roll the spring rolls, plus 5 minutes to fry them crispy and golden. Perfect for a tasty snack or appetizer.
Step-by-Step Instructions:
1. Preparing the Filling:
Heat a bit of vegetable oil in a large pan or wok over medium heat. Add the minced garlic and grated ginger, cooking until you can smell their lovely aroma. Next, add the shredded cabbage, carrots, bean sprouts, and chopped green onions. Stir-fry the veggies for about 3-4 minutes until they soften slightly but still have a nice crunch.
Mix in the soy sauce, oyster sauce if you’re using it, sesame oil, and cooked chicken or shrimp. Stir everything well and cook for another 2 minutes. Finally, season with salt and pepper to your liking. Turn off the heat and let the filling cool down before rolling.
2. Rolling the Spring Rolls:
Lay one spring roll wrapper on a clean flat surface with one corner pointing towards you, making a diamond shape. Spoon about 2 tablespoons of the cooled filling near the corner closest to you. Fold that corner over the filling, then tuck in the two side corners tightly. Roll up towards the opposite corner, making a neat, tight roll.
Use a little beaten egg along the final edge to seal the roll and keep it from unravelling. Repeat these steps with the remaining wrappers and filling until all spring rolls are ready.
3. Frying and Serving:
Heat enough vegetable oil in a deep frying pan or wok to reach about 350°F (175°C). Carefully fry the spring rolls in batches, turning occasionally, until each is golden brown and crispy—this should take about 3-5 minutes per batch.
Remove the cooked rolls with a slotted spoon and place them on paper towels to drain excess oil. Serve the crispy spring rolls hot with sweet chili sauce and hoisin or plum sauce for dipping. Enjoy!
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen veggies, but make sure to thaw and drain them well before cooking. This helps avoid extra moisture, which can make the spring rolls soggy.
How Do I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. To re-crisp, reheat them in the oven or air fryer instead of the microwave.
Can I Bake Instead of Frying?
Absolutely! Brush the rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway through until golden and crispy.
What Can I Use Instead of Spring Roll Wrappers?
If you can’t find spring roll wrappers, try using filo pastry sheets or rice paper wraps, but note that cooking times and textures will vary slightly.
