Crispy spring rolls
Crispy spring rolls are a crunchy, golden treat filled with a mix of fresh veggies and sometimes a little meat or shrimp. When you bite into them, you get that…
Tip: save now, cook later.Crispy spring rolls are a crunchy, golden treat filled with a mix of fresh veggies and sometimes a little meat or shrimp. When you bite into them, you get that satisfying crackle from the perfectly fried wrapper, followed by a tasty, flavorful inside that’s both light and satisfying.
I love making spring rolls because they’re so customizable—you can fill them with whatever you like, from cabbage and carrots to mushrooms or even tofu. One tip I always follow is to make sure the filling isn’t too wet, so the wrappers crisp up beautifully and don’t get soggy. Plus, they’re fun to roll if you take your time and practice a bit!
My favorite way to enjoy crispy spring rolls is with a little dipping sauce on the side, like sweet chili or peanut sauce. They make a perfect appetizer or snack that everyone seems to love at gatherings. Whenever I serve these, they disappear quickly, and I always end up making extra because they’re just that good and easy to share.
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for a crispy outer layer. If you can’t find them, rice paper wrappers work too but give a different texture—less crispy, more chewy.
Vegetables: Cabbage and carrots add crunch and sweetness. Mushrooms add umami but can be skipped if you prefer or are allergic.
Protein: Ground meat adds richness, but tofu is a great vegetarian option. You can also try shredded chicken or shrimp for variety.
Sauces: Soy sauce adds saltiness, oyster sauce gives depth but is optional. For a vegan version, use mushroom soy sauce or tamari instead of oyster sauce.
Sesame Oil: This small amount packs a lot of flavor. If you don’t have it, you can leave it out or add a few drops of toasted sesame seeds after cooking.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls well is key to keeping them intact while frying. Here’s how:
- Place the wrapper with one corner facing you (like a diamond).
- Add 2 tablespoons of filling near the corner closest to you—don’t overfill.
- Fold the corner over the filling tightly.
- Fold in the side corners snugly to encase the filling.
- Roll firmly toward the far corner to create a tight cylinder.
- Seal the edge with a little water or beaten egg to glue it shut.
A tight roll helps prevent oil from seeping in and keeps the filling inside. Practice makes perfect—you’ll get faster and neater with time!
What’s the Best Way to Fry Spring Rolls for Extra Crispy Texture?
Getting that perfect crunchy shell is all about oil temperature and frying time.
- Heat oil to around 350°F (175°C). If too cool, rolls absorb oil; too hot, they burn outside and stay raw inside.
- Fry in small batches to keep the oil temperature steady and avoid crowding.
- Turn rolls occasionally for even browning.
- Fry for about 3-5 minutes until golden brown.
- Drain on paper towels to soak excess oil.
Use a thermometer or test oil with a small piece of wrapper; it should sizzle gently on contact. This method helps you get crispy, light spring rolls every time.
Equipment You’ll Need
- Large pan or wok – perfect for stir-frying the filling quickly and evenly.
- Mixing bowl – handy for combining the dipping sauce ingredients smoothly.
- Deep frying pan or wok – deep enough to hold oil for frying without splashing.
- Slotted spoon or tongs – helps you carefully lift the spring rolls from hot oil.
- Paper towels – great for draining excess oil to keep rolls crispy.
- Kitchen thermometer (optional) – useful to keep oil at the right frying temperature.
Flavor Variations & Add-Ins
- Swap ground pork for shrimp to add a sweet seafood touch that pairs well with the dipping sauce.
- Use shredded cooked chicken for a milder flavor kids enjoy.
- Add bean sprouts or water chestnuts for extra crunch in the filling.
- Mix in fresh herbs like mint or basil for a fresh twist, especially delicious if you like a bit of zing.
Crispy Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 1 package of spring roll wrappers (about 20 sheets)
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup finely chopped mushrooms (optional)
- 1/4 cup finely chopped onions
- 1/4 cup cooked ground meat (pork, chicken, or beef) or tofu for a vegetarian version
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 2 green onions, finely chopped
- Fresh cilantro (for garnish)
- Oil for deep frying
For the Dipping Sauce:
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 red chili, thinly sliced
- 1 teaspoon chili flakes (optional)
- 1/4 cup water
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook the filling, plus 15 minutes for rolling the spring rolls. Frying will take another 10 minutes in batches. The dipping sauce only takes a few minutes to mix. Overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat a splash of oil in a large pan or wok over medium heat. Add the minced garlic and chopped onions, and sauté until they become fragrant and soft. Next, add your cooked ground meat or tofu and cook until the meat is browned. Add shredded cabbage, carrots, mushrooms, soy sauce, oyster sauce (if using), sesame oil, and black pepper. Stir-fry everything for about 5 minutes until the vegetables are tender but still crisp. Remove from heat and mix in the chopped green onions. Let the filling cool down to make rolling easier.
2. Roll the Spring Rolls:
Place one spring roll wrapper on a clean flat surface with one corner pointing toward you, like a diamond shape. Spoon about 2 tablespoons of the cooled filling near the corner closest to you. Fold that corner over the filling, then fold in the two side corners snugly. Roll the wrapper tightly towards the far corner. To seal, brush a little water or beaten egg on the final edge so it sticks well. Repeat until all filling is used.
3. Fry the Spring Rolls:
Heat oil in a deep frying pan or wok to about 350°F (175°C). Carefully fry the spring rolls in batches so you don’t overcrowd the pan. Fry for about 3-5 minutes, turning occasionally, until they turn golden brown and crispy. Remove the spring rolls and place them on paper towels to drain any extra oil.
4. Make the Dipping Sauce and Serve:
In a small bowl, combine rice vinegar, sugar, soy sauce, minced garlic, sliced red chili, chili flakes (if using), and water. Stir until the sugar dissolves and the sauce is well mixed. Serve the crispy spring rolls hot with the dipping sauce on the side. Garnish with fresh cilantro and extra green onions for a fresh finish.
Can I Use Frozen Spring Roll Wrappers?
Yes! Just make sure to thaw them completely in the fridge or at room temperature before using. Handle them gently to avoid tearing since they can become fragile when thawed.
Can I Make Spring Rolls Ahead of Time?
Absolutely! You can prepare and roll them ahead, then store them in the fridge covered with a damp cloth for up to 4 hours before frying. For longer storage, freeze them on a tray first, then transfer to a sealed bag for up to 1 month.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven or air fryer to regain crispiness—microwaving can make them soggy.
What Can I Substitute for Ground Meat?
Firm tofu is a great vegetarian alternative. You can also use cooked shredded chicken, shrimp, or even finely chopped tempeh for different flavors and textures.