Crispy Spring Rolls
These crispy spring rolls are filled with a savory mixture of fresh vegetables and aromatics, encased in a perfectly golden, light wrapper. They provide a satisfying crunch and are best enjoyed with a tangy dipping sauce.
- Prep time: 16 minutes
- Cook time: 16 minutes
- Total time: 32 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 10 spring roll wrappers
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- Vegetable oil for frying
Instructions
- In a large skillet, sauté garlic and ginger, then add cabbage, carrots, and mushrooms, cooking until tender-crisp.
- Stir in soy sauce, sesame oil, and bean sprouts; remove from heat and let cool completely.
- Place a spoonful of filling in the center of a wrapper and fold the corners inward, rolling tightly to seal.
- Use a little water on the edge of the wrapper to seal the final flap.
- Heat 2 inches of vegetable oil in a deep pan to 350 degrees Fahrenheit.
- Fry the spring rolls in batches until deep golden brown and crispy.
- Drain on a wire rack or paper towels before serving.
Tips
- Ensure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy.
- Tight rolling is essential to prevent the rolls from absorbing too much oil.
- Do not overcrowd the pan while frying to maintain the oil temperature.
Frequently Asked Questions
Can I bake these?
Yes, brush them with a little oil and bake at 400 degrees Fahrenheit for 15 to 20 minutes, flipping halfway.
Can I add meat to the filling?
Yes, ground pork or finely shredded chicken can be added; ensure they are fully cooked before wrapping.
How do I keep them crispy?
Cool them on a wire rack rather than a plate to allow air circulation and prevent steam buildup.