Fried Spring Rolls
Crispy, golden-brown wrappers filled with a savory mix of shredded cabbage, carrots, and mushrooms. A classic Chinese-American appetizer that's perfect for parties and easy to make at home.
For 6 servings
4 steps. 15 minutes total.
- 1
Prepare the filling
- a.Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the shredded cabbage, julienned carrots, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, sugar, white pepper, and salt. Mix well. In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour it into the skillet and stir until the filling thickens, about 1 minute. Remove the filling from the heat and transfer to a bowl. Let it cool completely to room temperature. This is crucial to prevent soggy wrappers.
- 2
Assemble the spring rolls
- a.Place one spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like an envelope. Roll the spring roll up tightly towards the top corner. Dab the final corner with a little water to seal it shut.
- 3
Fry the spring rolls
- a.Pour vegetable oil into a heavy-bottomed pot or wok until it's about 2 inches deep. Heat the oil to 350°F (175°C). Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- 4
Step 4
- a.Serve immediately with your favorite dipping sauce like sweet chili sauce or duck sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before rolling to keep the wrappers from getting soggy and tearing.
- 2Roll the spring rolls as tightly as you can to prevent oil from seeping inside while frying.
- 3Maintain a consistent oil temperature. If the oil is too cool, the rolls will be greasy; if it's too hot, they will burn before cooking through.
- 4Draining the fried rolls on a wire rack instead of paper towels helps keep the bottoms crispy.
- 5You can prepare the spring rolls ahead of time and freeze them. Place un-fried rolls on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Adapt it for your goals.
High protein
Add 1 cup of cooked, shredded chicken, ground pork, or crumbled firm tofu to the vegetable filling.
gluten freeGluten free
Use gluten-free rice paper wrappers instead of wheat-based ones. The texture will be chewier and less crispy. Ensure your soy sauce is gluten-free tamari.
quickQuick
Save time on chopping by using a bag of pre-shredded coleslaw mix (cabbage and carrots) for the filling.
veganVegan
This recipe is naturally vegan. Just double-check that your spring roll wrappers do not contain egg, as some brands do.