Crispy spring rolls
Crispy spring rolls are a crunchy, golden treat filled with a mix of fresh veggies and sometimes a bit of meat or shrimp. The crispy outside with the soft, flavorful…
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Crispy spring rolls are a crunchy, golden treat filled with a mix of fresh veggies and sometimes a bit of meat or shrimp. The crispy outside with the soft, flavorful inside makes every bite a little celebration of texture and taste.
I love making these spring rolls because they’re fun to prep and even more fun to eat. I usually fill them with shredded cabbage, carrots, and mushrooms, and add some garlic and soy sauce for a simple, tasty flavor. Wrapping them up and frying them just right to get that perfect crispy shell is something I always look forward to.
My favorite way to enjoy crispy spring rolls is with a nice dipping sauce, like sweet chili or a tangy hoisin-peanut sauce. They’re perfect for snacks, appetizers, or even as a side to a bigger meal. Whenever I make them for friends and family, they’re always the first thing to disappear from the plate!
Key Ingredients & Substitutions for Crispy Spring Rolls
Spring Roll Wrappers: These thin wrappers create the crispy shell. If you can’t find them, try rice paper for a different texture but note it won’t be as crispy.
Vegetables: Cabbage, carrots, mushrooms, bean sprouts, and green onions give the rolls crunch and flavor. Feel free to swap shiitake mushrooms with button or cremini mushrooms if needed.
Soy Sauce & Sesame Oil: These bring umami and nutty flavors. Use tamari or coconut aminos for a gluten-free option. Sesame oil is potent—use just a little!
Vegetable Oil for Frying: Choose a neutral oil with a high smoke point, like canola or peanut oil, to get a golden, crispy finish without burning.
How Can You Wrap Spring Rolls Without Tearing or Unrolling?
Wrapping spring rolls tightly is key to keep them intact during frying. Follow these simple steps:
- Place wrapper in a diamond shape with one corner facing you.
- Put filling near the bottom corner; don’t overfill—it’s tempting, but too much can tear the wrapper.
- Fold the bottom corner over the filling, then fold left and right corners snugly inward.
- Roll up firmly toward the opposite corner, brushing water on the final tip to seal well.
Work on a clean, dry surface and keep the wrappers covered to prevent drying out. A little practice makes perfect!
Equipment You’ll Need
- Large skillet or wok – great for quickly stir-frying the veggies without losing their crunch.
- Mixing bowls – perfect for cooling the filling and mixing the dipping sauce.
- Flat workspace – essential for wrapping spring rolls smoothly without tearing.
- Deep frying pan or a heavy pot – helps maintain steady oil temperature for even frying.
- Slotted spoon or tongs – makes turning and removing spring rolls from hot oil safer and easier.
- Paper towels – handy for draining excess oil and keeping rolls crisp.
Flavor Variations & Add-Ins
- Use cooked shrimp or shredded chicken instead of vegetables for a protein boost and different taste.
- Add grated ginger to the filling for a zesty, warming flavor.
- Try swapping shiitake mushrooms with water chestnuts for extra crunch.
- Mix chopped fresh herbs like cilantro or mint into the filling to brighten the flavor.
Crispy Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 20 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup grated carrots
- ½ cup thinly sliced shiitake mushrooms (or any mushrooms)
- ½ cup bean sprouts
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground black pepper
- 1 tbsp vegetable oil (for sautéing)
- Vegetable oil for deep frying
For the Dipping Sauce:
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, minced
- 1-2 red chilies, finely chopped
- 2 tbsp water
Time Needed
This recipe takes about 20 minutes for preparation and cooking, plus a little extra time to cool the filling and fry the rolls until golden and crispy. Overall, you’ll enjoy a quick and delicious meal in under 30 minutes!
Step-by-Step Instructions:
1. Cook the Filling:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté until you can smell the nice aroma. Toss in the shredded cabbage, grated carrots, sliced mushrooms, bean sprouts, and chopped green onions. Stir everything for 3 to 4 minutes until veggies are tender but still a bit crisp. Add soy sauce, sesame oil, and ground black pepper, mixing well. Cook for another minute, then remove from heat and let the filling cool.
2. Wrap the Spring Rolls:
Set up a clean flat workspace and pour some water into a small bowl. Take one spring roll wrapper and place it on the surface in a diamond shape with a corner pointing towards you. Spoon about 2 tablespoons of the cooled filling near the bottom corner closest to you. Fold that corner over the filling, then fold in the left and right corners tightly. Roll the wrapper up firmly toward the opposite corner. Dab a little water on this final corner to seal the roll. Repeat until all wrappers and filling are used.
3. Fry to Crispy Perfection:
Heat enough vegetable oil in a deep frying pan over medium-high heat until it reaches about 350°F (175°C). Fry the spring rolls in batches, turning occasionally, for 3 to 5 minutes, or until they turn a lovely golden brown and feel crispy. Use tongs or a slotted spoon to remove them and place on paper towels to drain any excess oil.
4. Make the Dipping Sauce and Serve:
Mix all dipping sauce ingredients in a small bowl—fish sauce, lime juice, sugar, minced garlic, chopped red chilies, and water—until the sugar dissolves. Serve the crispy spring rolls hot alongside the sauce. For a fresh touch, add some lettuce leaves as garnish if you like.
Can I Use Frozen Spring Roll Wrappers?
Yes! Just thaw them in the fridge overnight or at room temperature for about 30 minutes. Keep them covered with a damp cloth while working to prevent drying out.
Can I Bake the Spring Rolls Instead of Frying?
Absolutely! Brush the rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, turning halfway, until golden and crispy. They won’t be as crunchy as deep-fried but still delicious and healthier.
How Do I Store Leftover Spring Rolls?
Store cooked spring rolls in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to keep the exterior crispy instead of soggy.
What Can I Substitute for Fish Sauce in the Dipping Sauce?
If you prefer vegetarian or don’t have fish sauce, try soy sauce or tamari mixed with a splash of lime juice for a similar tangy, salty flavor.
