Description
These crispy homemade spring rolls are a delicious and easy snack featuring a savory filling of vegetables and optional ground pork or tofu, wrapped in delicate rice flour spring roll wrappers and perfectly fried to golden perfection. Served with sweet chili sauce, they make a delightful appetizer or party treat.
Ingredients
Scale
Spring Roll Wrappers
- Spring roll wrappers (thin, round, rice flour preferred) – 12 wrappers
Filling
- 2 cups shredded cabbage, finely chopped
- 1 cup carrots, julienned or grated
- 1 cup fresh bean sprouts
- 3-4 stalks green onions, thinly sliced
- 8 oz ground pork or chicken (optional)
- Or firm tofu, crumbled (for vegetarian option) – 8 oz
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp oyster sauce (or mushroom sauce for vegan)
- 1 tsp sesame oil
- Salt and pepper to taste
Other
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry for sealing)
- About 2 cups neutral oil (vegetable or canola) for frying
- Sweet chili sauce (store-bought or homemade) for serving
Instructions
- Prepare Vegetables and Filling: Wash and dry all vegetables thoroughly. Shred cabbage finely, julienne carrots, slice green onions, and rinse bean sprouts. Finely chop or crumble meat or tofu if using.
- Sauté Aromatics: Heat 1 tablespoon of neutral oil in a skillet over medium-high heat. Add minced garlic and grated ginger; cook until fragrant, about 30 seconds.
- Cook Protein: Add ground meat or tofu and cook until browned, about 5 minutes.
- Add Vegetables: Add cabbage, carrots, bean sprouts, and green onions. Stir fry for 3-4 minutes until vegetables soften but remain crisp.
- Season Filling: Season with soy sauce, oyster sauce, sesame oil, salt, and pepper. Taste and adjust seasoning. Let the filling cool slightly.
- Prepare Wrappers: Lay one spring roll wrapper on a clean surface in a diamond shape. Keep remaining wrappers covered with a damp towel to prevent drying.
- Fill and Roll: Place about 2 tablespoons (30 g) of filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides snugly. Roll upward tightly but gently.
- Seal Rolls: Seal the top edge with a brush of cornstarch slurry to keep the roll intact during frying.
- Heat Oil: Pour oil into a frying pan to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C).
- Fry Spring Rolls: Fry 3-4 spring rolls at a time without overcrowding. Turn occasionally for even golden browning. Fry for 8-10 minutes until deeply golden and crisp.
- Drain Oil: Remove rolls with a slotted spoon and drain on paper towels or a wire rack.
- Serve: Serve immediately with sweet chili sauce on the side. To reheat, bake in a 375°F (190°C) oven for 8-10 minutes to restore crispness.
Notes
- Use rice flour wrappers for the most authentic texture and crispiness.
- Adjust filling ingredients according to dietary preferences—use tofu for vegetarian or omit protein for vegan.
- Do not overcrowd the frying pan to maintain oil temperature and even cooking.
- Reheat spring rolls in the oven rather than microwave to preserve crispiness.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
