Crispy Spring Rolls (Print View)

Golden, crunchy rolls filled with savory vegetables and protein. Perfect as appetizers or snacks.

# What You Need:

→ Vegetables

01 - 1 cup shredded green cabbage
02 - 1 cup julienned carrots
03 - ½ cup bean sprouts
04 - ½ cup thinly sliced shiitake mushrooms
05 - ½ cup thinly sliced scallions

→ Aromatics & Sauces

06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 1 tablespoon oyster sauce
11 - ½ teaspoon ground white pepper

→ Wraps & Assembly

12 - 16 spring roll wrappers (8-inch squares)
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water
14 - Vegetable oil for deep frying

→ Optional Protein

15 - 3.5 oz cooked shrimp, finely chopped OR 3.5 oz ground chicken or pork, cooked and cooled

# How to Make It:

01 - Shred cabbage, julienne carrots, slice mushrooms and scallions. Mince garlic and ginger. Prepare protein if using.
02 - Heat skillet over medium-high heat. Add 1 teaspoon vegetable oil, sauté garlic and ginger until fragrant, about 30 seconds.
03 - Add cabbage, carrots, mushrooms, and scallions. Stir-fry for 2–3 minutes until just softened.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce, and white pepper. Stir-fry for 1–2 minutes more.
05 - Stir in optional protein if using. Transfer filling to a tray and let cool completely.
06 - Place wrapper with corner facing you. Spoon 2 tablespoons filling near bottom corner. Fold bottom corner over filling, fold in sides, roll tightly. Seal edge with cornstarch slurry. Repeat.
07 - Heat 2 inches vegetable oil in deep pan to 350°F.
08 - Fry rolls in batches, turning occasionally, until golden and crisp, about 3–4 minutes. Drain on paper towels.
09 - Serve hot with sweet chili sauce, soy sauce, or your favorite dip.

# Expert Tips:

01 -
  • The filling comes together in minutes but tastes like you spent forever
  • Freshly fried spring rolls are in another league from frozen ones
  • You can customize the filling with whatever vegetables you have
02 -
  • Hot filling equals soggy wrappers, let it cool completely
  • Overcrowding the pan drops the oil temperature and makes greasy rolls
  • Wrappers dry out fast, keep unused ones covered with a damp cloth
03 -
  • Double-wrap if your wrappers are thin, prevents tearing
  • Let fried rolls drain standing up instead of flat for crisper bottoms

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