CRISPY SPRING ROLLS
These homemade spring rolls have a crunchy golden wrapper with a flavorful vegetable filling inside. They are easy to prepare and can be fried until perfectly crisp.
Ingredients
- 12 spring roll wrappers
- 2 cups finely shredded cabbage
- 1 medium carrot, julienned or grated
- 1/2 cup thinly sliced bell pepper
- 1/2 cup bean sprouts, optional
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon cooking oil
- 2 tablespoons flour
- 3 tablespoons water
- Oil for frying
1. Prepare the Filling
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for about 30 seconds.
Add the cabbage, carrot, bell pepper, and bean sprouts. Stir-fry for 3–5 minutes until the vegetables soften slightly but still have some texture.
Add the soy sauce, sesame oil, and black pepper. Stir everything together and cook for another minute.
Remove the filling from the heat and allow it to cool completely. A cool, relatively dry filling helps prevent the wrappers from becoming soggy.
2. Make the Sealing Paste
Mix the flour and water together in a small bowl until you have a smooth, thick paste. This will be used to seal the spring rolls.
3. Roll the Spring Rolls
Place one wrapper on a clean surface with one corner pointing toward you. Put a small amount of filling near the lower center of the wrapper.
Fold the bottom corner over the filling, then fold in both side corners. Roll it upward tightly, brushing a little flour paste onto the final corner to seal it.
Repeat with the remaining wrappers and filling.
4. Fry Until Crispy
Heat enough oil in a deep pan for frying. Carefully add the spring rolls in batches without overcrowding the pan.
Fry until they become golden brown and crisp, turning them occasionally so they cook evenly. Transfer them to a paper towel-lined plate or wire rack to drain.
5. Serve Hot
Serve the spring rolls while they’re hot and crispy with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Tips for Extra Crispiness
Keep the filling fairly dry and let it cool before rolling. Do not overfill the wrappers, because excess filling can cause them to split while frying. Make sure the oil is properly heated before adding the spring rolls, as oil that is too cool can make them greasy instead of crispy.
Final Result
The finished spring rolls should have a beautifully crisp, golden exterior with a savory vegetable filling inside. They make a delicious appetizer, snack, or side dish for a family meal.
