Crispy Spring Rolls (Printable Version)
Golden, crunchy rolls with vegetable filling
# 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
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
# Directions:
01 - Prepare all vegetables and optional protein as directed.
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 2–3 minutes until just softened.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce (if using), and white pepper. Stir-fry for 1–2 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 vegetable oil in a 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 and you can prep it ahead of time
- These freeze beautifully before frying, so you can have party food on demand
02 -
- Cool your filling completely before wrapping or the wrappers will tear and become soggy
- Never overcrowd the pan when frying or the oil temperature will drop and you will get greasy results
03 -
- Keep a damp paper towel over your unused wrappers to prevent them from drying out and cracking
- Use a kitchen thermometer to maintain oil temperature between batches for consistent results