Fried Spring Rolls

1. 1
   prep

   Prepare the filling ingredients.

   1.Finely shred 200g cabbage.

   2.Julienne 1 medium carrot.

   3.Finely slice ½ small onion.

   4.Mince 3 garlic cloves.
2. 2
   saute · ~10 min

   Cook the spring roll filling.

   1.Heat 1 tsp sesame oil in a wok or large pan over medium-high heat.

   2.Add minced garlic and sliced onion, sauté until fragrant (30 sec).

   3.Add ground pork and cook, breaking it apart, until no longer pink (3-4 min).

   4.Add shredded cabbage and julienned carrot, stir-fry until vegetables wilt slightly (2-3 min).

   5.Season with 2 tbsp soy sauce, 1 pinch salt, and 1 pinch black pepper.

   6.Stir well to combine, then remove from heat and let the filling cool completely.

   TIPCool the filling completely before wrapping — warm filling creates steam, making wrappers soggy.
3. 3
   assemble

   Wrap the spring rolls.

   1.Place one spring roll wrapper on a clean surface with a corner facing you (diamond orientation).

   2.Spoon about 2 tablespoons of cooled filling near the bottom corner.

   3.Fold the bottom corner up over the filling and tuck it snugly.

   4.Fold the left and right corners inward to enclose the filling.

   5.Roll upward tightly toward the top corner.

   6.Dab a little water on the top corner to seal the roll.

   7.Repeat with remaining wrappers and filling.

   TIPKeep unused wrappers covered with a damp towel so they don't dry out while you work.
4. 4
   fry · ~10 min

   Deep fry the spring rolls.

   1.Heat 3 cups oil in a wok or deep pan to 350°F (175°C).

   2.Carefully slide 3-4 spring rolls into the hot oil, seam-side down first.

   3.Fry for 2-3 minutes per side, turning occasionally, until evenly golden brown and crispy.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPDon't overcrowd the pan — it drops the oil temperature and makes rolls greasy. Fry in batches.
5. 5
   serve

   Serve hot with dipping sauce.

   Arrange the crispy spring rolls on a platter and serve immediately with sweet chili sauce or soy dipping sauce on the side.

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