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Crispy Fried Spring Rolls

These spring rolls are fried to perfection, featuring a delicate, flaky wrapper filled with a crunchy vegetable mixture. The key to their satisfying texture lies in maintaining the right oil temperature and frying until golden and crackly. Serve them hot with dipping sauces for an irresistible snack or appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces spring roll wrappers ultra-thin preferred
  • 2 cups shredded cabbage preferably green cabbage
  • 1 cup grated carrots
  • 1 cup bean sprouts
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 cups neutral oil (canola or sunflower) for frying
  • 1 egg beaten egg (optional) for sealing edges
  • 1 tablespoon cornstarch to toss with filling if wet

Equipment

  • Deep-fry thermometer
  • Wide heavy-bottomed pot or wok
  • Tongs
  • Slotted spoon
  • Paper towels

Method
 

  1. Start by preparing the filling: in a mixing bowl, combine shredded cabbage, grated carrots, bean sprouts, minced garlic, soy sauce, and sesame oil. Mix well until evenly coated and set aside.
  2. If your filling feels wet, toss it with a tablespoon of cornstarch to help it crisp up during frying.
  3. Lay a spring roll wrapper on a clean surface, and spoon about 2 tablespoons of filling near one corner, leaving space at the edges.
  4. Fold the sides of the wrapper inward over the filling, then roll tightly from the corner to enclose the filling completely. Use a dab of beaten egg or water along the edge to seal the roll.
  5. Repeat the wrapping process with the remaining wrappers and filling, ensuring each roll is tightly sealed and ready for frying.
  6. Heat the neutral oil in a wide heavy-bottomed pot or wok over medium-high heat. Attach a deep-fry thermometer and wait until the oil reaches 180°C (350°F), where it should shimmer gently.
  7. Carefully lower 3-4 spring rolls into the hot oil using tongs, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until the rolls are golden brown and crispy.
  8. Once golden and crisp, use a slotted spoon to remove the rolls and drain excess oil on paper towels. Continue frying in batches until all are cooked.
  9. Serve the spring rolls immediately while hot and crunchy, with your favorite dipping sauce like sweet chili or soy-lime.

Notes

Ensure steady oil temperature and fry in small batches for the best crunch. Rest the rolls briefly on paper towels before serving to maintain crispiness.