Here’s a classic, crispy, and delicious fried spring rolls recipe you can make at home:
Fried Spring Rolls
Ingredients (makes ~12 rolls)
- 12 spring roll wrappers (store-bought)
- 1 cup shredded cabbage
- 1/2 cup grated carrots
- 1/2 cup cooked bean sprouts (optional)
- 1/2 cup cooked shrimp, chicken, or pork (optional)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1–2 cups vegetable oil (for frying)
- 1 egg, beaten (for sealing wrappers)
Instructions
- Prepare the filling:
- In a pan over medium heat, sauté garlic until fragrant.
- Add cabbage, carrots, bean sprouts, and protein (if using).
- Stir in soy sauce, sesame oil, salt, and pepper.
- Cook 3–5 minutes until slightly softened. Let the filling cool.
- Assemble the spring rolls:
- Lay a wrapper on a flat surface with a corner pointing toward you (diamond shape).
- Place 2–3 tablespoons of filling near the corner closest to you.
- Fold the corner over the filling, then fold the sides inward and roll tightly.
- Seal the edge with a little beaten egg.
- Heat the oil:
- In a deep skillet or pot, heat oil to 350°F (175°C).
- Fry the rolls:
- Fry 3–4 spring rolls at a time, turning occasionally, until golden brown and crispy (~3–4 minutes).
- Drain on paper towels.
- Serve:
- Serve hot with sweet chili sauce, soy sauce, or vinegar dipping sauce.
💡 Tips for Perfect Spring Rolls:
- Don’t overfill the wrappers to avoid tearing.
- Make sure oil is hot enough before frying—cold oil leads to soggy rolls.
- For a lighter version, you can bake spring rolls at 400°F (200°C) for 15–20 minutes, brushing lightly with oil.
If you want, I can also give a vegetarian spring roll version that’s extra crispy and flavorful—perfect for a snack or appetizer.
Do you want me to make that vegetarian version?
