crispy spring rolls
Crispy spring rolls are a delightful snack or appetizer that boast a crunchy golden shell and a flavorful filling usually packed with fresh vegetables, sometimes paired with meat or shrimp.…
Tip: save now, cook later.Crispy spring rolls are a delightful snack or appetizer that boast a crunchy golden shell and a flavorful filling usually packed with fresh vegetables, sometimes paired with meat or shrimp. The first bite gives you that satisfying crispiness, followed by a tasty mix of ingredients wrapped neatly inside. They’re a popular treat in many cultures and perfect for sharing at any gathering.
I love making spring rolls because you can customize the filling however you like – whether it’s all veggies for a healthy twist or adding your favorite proteins. I find that rolling them tight and frying them just until they’re golden helps get that perfect crunch without being greasy. Plus, dipping them in a sweet and tangy sauce makes them even better!
Whenever I serve crispy spring rolls, I like to pair them with a simple salad or fresh herbs on the side to balance out the fried goodness. They’re great for parties or a quick snack after work, and I always get happy smiles when friends take that first crunchy bite. For me, the real fun is in the eating – making a little mess, dipping in sauce, and savoring each crispy, flavorful roll.
Key Ingredients & Substitutions for Crispy Spring Rolls
Spring Roll Wrappers: These thin sheets create the crispy shell. If unavailable, rice paper is a lighter alternative but results in a different texture. Store wrappers in the fridge or freezer to keep them fresh.
Vegetables: Cabbage and carrots bring crunch and sweetness. Bean sprouts add freshness but are optional. Feel free to swap with shredded bell peppers or mushrooms for variety.
Flavors: Garlic, ginger, and green chili give the filling its punch. If you prefer milder rolls, skip the chili and just add a pinch of black pepper.
Sauces: Soy sauce adds saltiness, and oyster sauce adds depth. Vegetarian? Use mushroom soy sauce instead of oyster sauce or just extra soy sauce.
Egg: Used to seal the rolls tightly. If vegan, brush water or cornstarch slurry as a glue substitute.
How Can I Roll Spring Rolls Tightly Without Them Unraveling?
Rolling tight spring rolls is key to keeping them intact when frying. Here’s how I do it:
- Place wrapper with one corner facing you, like a diamond shape.
- Spoon filling near the bottom corner, but don’t overfill—2-3 tablespoons work well.
- Fold the bottom corner over the filling, then fold in both side corners snugly.
- Roll up firmly towards the top corner, making sure every fold is tight, but don’t tear the wrapper.
- Brush the final corner with beaten egg (or water for vegan) to seal it completely.
Practice helps, and if a wrapper tears, just use a fresh one—no worries!
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying the vegetables quickly and evenly.
- Mixing bowl – handy for combining and cooling the filling before rolling.
- Brush – helps you seal the spring rolls neatly with beaten egg or alternative.
- Deep frying pan or wok – necessary for frying rolls evenly in hot oil.
- Slotted spoon or tongs – lets you safely remove spring rolls without extra oil.
- Paper towels – absorb extra oil after frying to keep rolls crispy.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or shrimp for a protein boost and extra flavor.
- Mix in finely chopped water chestnuts or bamboo shoots for extra crunch.
- Swap soy sauce with tamari for a gluten-free option without losing flavor.
- Try adding fresh mint or basil leaves to the filling for a fresh herbal twist.
How to Make Crispy Spring Rolls?
Ingredients You’ll Need:
For The Filling:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts (optional)
- ½ cup thinly sliced green onions
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1-2 fresh green chili peppers, thinly sliced (optional, for heat)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- Salt and pepper, to taste
For The Wrappers and Frying:
- 20 spring roll wrappers
- 1 egg (for sealing wrappers)
- Vegetable oil, for deep frying
- Fresh cilantro or green onions, for garnish
How Much Time Will You Need?
Preparing and cooking these spring rolls will take about 30 minutes. This includes stir-frying the vegetables, cooling the filling, rolling up the spring rolls, and frying them until golden and crispy. Perfect for a quick, tasty snack or appetizer!
Step-by-Step Instructions:
1. Cook the Vegetable Filling:
Heat a little oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, cooking for about 30 seconds until they smell amazing. Toss in the shredded cabbage, carrots, bean sprouts (if you’re using them), and green onions. Stir-fry for 3 to 4 minutes until the veggies are tender but still have a nice crunch.
Now add the soy sauce, oyster sauce (if using), sesame oil, green chili slices, salt and pepper. Cook for another 1 to 2 minutes to blend all the flavors, then take the pan off the heat and let the mixture cool completely.
2. Roll The Spring Rolls:
Lay one spring roll wrapper flat on a clean surface with a corner pointing toward you (like a diamond shape). Spoon 2 to 3 tablespoons of the cooled vegetable filling near the corner closest to you.
Fold that corner over the filling, then fold in both sides snugly. Roll it tightly towards the opposite corner to wrap everything up. Seal the final edge with beaten egg so it won’t open while frying. Repeat with all wrappers and filling.
3. Fry Until Crispy:
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully place a few spring rolls into the hot oil – don’t overcrowd the pan! Fry them for about 2 to 3 minutes on each side, or until they turn golden brown and crispy.
Use a slotted spoon to lift the rolls out and place them on paper towels to drain the extra oil.
4. Serve and Enjoy:
Serve your crispy spring rolls warm with your favorite dipping sauce, such as sweet chili sauce or soy sauce. Garnish them with fresh cilantro or sliced green onions for a fresh touch.
Can I Use Frozen Spring Roll Wrappers?
Yes! Just thaw them in the fridge overnight or at room temperature for about 30 minutes before using. Handle them gently as they can tear easily once thawed.
Can I Make Spring Rolls Ahead of Time?
Absolutely! Roll the spring rolls and place them on a baking sheet lined with parchment paper, then cover and refrigerate for up to 4 hours before frying. For longer storage, freeze them on a tray and transfer to a freezer bag.
How Do I Store Leftover Spring Rolls?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat by baking in the oven at 350°F (175°C) for 10-15 minutes to keep them crispy. Avoid microwaving as it can make them soggy.
Can I Bake Instead of Frying Spring Rolls?
Yes, baking is a healthier option! Brush the rolls lightly with oil and bake at 400°F (200°C) for about 15-20 minutes or until golden and crispy, flipping halfway through for even browning.
