Fried Spring Rolls

Name: Fried Spring Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 12 pcs spring roll wrappers (store-bought, 8-inch square); 200 g ground pork; 200 g cabbage (finely shredded); 1 pcs carrot (medium, julienned); 0.5 pcs onion (small, finely sliced); 3 pcs garlic (cloves, minced); 2 tbsp soy sauce; 1 tsp sesame oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 3 cup oil for deep frying; 3 tbsp water (for sealing wrappers)

RATING

4.6/5(187)

TASTE SCORE

9/10

Crispy, golden-brown spring rolls with a savory vegetable and pork filling. These crunchy rolled appetizers are a staple at Chinese-American gatherings, perfect with sweet chili sauce or soy dipping sauce on the side.

PREP

30m

COOK

15m

SERVES

3 PIECES

424 cal

SERVINGS

METHOD · 5 STEPS

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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the filling completely before wrapping to prevent soggy wrappers.
2
Seal the final corner with water and press firmly to avoid bursting during frying.
3
Keep unused wrappers under a damp towel so they don't dry out and crack.
4
Fry in small batches of 3-4 rolls to maintain oil temperature and ensure crispness.
5
Use a thermometer to keep oil at 350°F (175°C) for even, non-greasy browning.
6
Place fried rolls on paper towels seam-side down to drain excess oil.
7
Make-ahead: freeze uncooked rolls on a tray, then store in a bag; fry directly from frozen.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Swap the ground pork for extra-firm tofu (crumbled and pan-fried) or a mix of finely chopped mushrooms and glass noodles. The umami stays strong, and the texture remains hearty.

Shrimp & Glass Noodle

Replace pork with chopped raw shrimp and add a handful of soaked, drained glass noodles. This is a classic Vietnamese-style spring roll filling that turns lighter and more delicate.

Baked

Brush the wrapped rolls with a light coat of oil and bake at 425°F (220°C) for 12-15 minutes, flipping halfway. Lower in fat, though the texture will be crisp but not as shattery as deep-fried.

HEALTH BENEFITS