Crispy Spring Rolls (Print)
Golden crispy rolls with vegetable filling, perfect as appetizer or snack.
# 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 (use vegetarian version 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
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 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. 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 corner over filling, fold in sides, roll tightly, and seal edge with cornstarch slurry. Repeat with remaining wrappers.
07 - Heat 2 inches vegetable oil in 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 comes together in minutes but tastes like you spent all day prepping
- Freeze unfried rolls perfectly for instant party appetizers later
- That first crunch when you bite through the golden wrapper is absolutely worth the effort
02 -
- Cool the filling completely before wrapping, or hot vegetables will turn your wrappers soggy
- Overfilling is the number one mistake, leaving you with burst seams and oil-soaked filling
- Oil thats too hot burns the wrapper before the inside heats through
03 -
- Keep wrapped spring rolls covered with a damp towel while you work, so they dont dry out and crack
- Set up your wrapping station with wrappers, slurry, filling, and a clean plate for finished rolls