Crispy Spring Rolls
Crispy spring rolls are a crunchy and flavorful appetizer made with fresh vegetables and a seasoned filling wrapped in delicate wrappers and fried to golden perfection. This easy and versatile recipe is perfect for gatherings or a light meal.
Servings: 12 servings
Ingredients
- 12 spring roll wrappers store-bought, thawed if frozen
- 2 tablespoons vegetable oil for cooking filling
- 2 cups shredded cabbage green or purple
- 1 cup shredded carrots
- 1 cup cooked chicken breast finely shredded or diced (or substitute with tofu for a vegetarian option)
- 3 green onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon soy sauce use a gluten-free version if needed
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- to taste salt and pepper
- 1 egg beaten (for sealing the spring rolls)
- vegetable oil for frying
Instructions
Prepare the Filling
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the shredded cabbage, carrots, and green onions to the skillet. Stir-fry the vegetables for about 3-4 minutes until they start to soften but still retain some crunch.
- Next, add the cooked chicken, soy sauce, toasted sesame oil, salt, and pepper. Mix everything thoroughly and cook for another 2 minutes to blend the flavors. Remove from heat and set aside to cool slightly.
Prepare the Wrappers
- Lay one spring roll wrapper on a clean, flat surface with one corner pointing toward you so it looks like a diamond shape.
Fill the Spring Rolls
- Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper, spreading it out but leaving space on the edges for folding.
Roll and Seal
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner. Brush the top edge with the beaten egg to seal the roll firmly. Repeat the process with the remaining wrappers and filling.
Fry the Spring Rolls
- Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Carefully place a few spring rolls into the hot oil, being sure not to overcrowd the pan.
- Fry for about 3-4 minutes per side or until golden brown and crispy. Use a slotted spoon to remove the spring rolls and place them on paper towels to drain excess oil.
Serve
- Serve the crispy spring rolls hot with your favorite dipping sauce like sweet chili sauce, soy sauce, or a tangy vinegar dip. Enjoy!
Equipment
- Large Skillet
- Deep Skillet or Frying Pan
- Slotted Spoon
Notes
Make sure your filling is not too wet to avoid soggy wrappers. Don’t overfill the rolls and keep wrappers covered with a damp cloth while working. Maintain oil temperature at 350°F (175°C) for even frying. For a healthier option, bake spring rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through. Use egg wash to seal rolls. Variations include swapping proteins, adding different vegetables or spices, using gluten-free wrappers, or baking instead of frying. Leftovers can be refrigerated for up to 2 days or frozen uncooked for longer storage.