Crispy fried spring rolls are a beloved appetizer in many Asian cuisines, especially Chinese and Vietnamese. These golden, crunchy parcels are filled with a savory mixture of vegetables and sometimes meat, wrapped in thin spring roll wrappers, and deep-fried to perfection.
Whether served as a starter at dinner parties or a snack for family gatherings, they never fail to impress. The key to a perfect spring roll lies in the crispness of the wrapper and the freshness of the filling. With a balance of texture, flavor, and visual appeal, these spring rolls are a true culinary gem. In this recipe, we’ll guide you step-by-step to create irresistibly crispy fried spring rolls that taste as good as any restaurant version—if not better.
Ingredients
– 20 spring roll wrappers (store-bought or homemade)
– 1 cup shredded cabbage
– 1 cup grated carrots
– 1 cup bean sprouts (optional but recommended)
– ½ cup finely sliced green onions
– 1 cup finely chopped mushrooms or cooked minced chicken (optional for non-vegetarians)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon sesame oil
– 1 teaspoon garlic, minced
– 1 teaspoon ginger, minced
– Salt and pepper to taste
– 1 tablespoon cornstarch mixed with 2 tablespoons water (as sealing paste)
– Oil for deep frying
Instructions
- Prepare the Filling
Heat a tablespoon of sesame oil in a wok or large skillet over medium heat. Add the minced garlic and ginger and sauté until fragrant. Add cabbage, carrots, green onions, mushrooms (or meat), and bean sprouts. Stir-fry for 3 to 5 minutes until vegetables are slightly tender but still crisp.
Add soy sauce, oyster sauce, salt, and pepper. Mix well. Cook for another minute, then remove from heat and let the mixture cool completely before wrapping. - Prepare the Wrappers
If using frozen wrappers, thaw them according to the package instructions. Cover with a damp towel to prevent drying out. Place a wrapper on a clean surface in a diamond shape. - Wrap the Spring Rolls
Place 1 to 2 tablespoons of the cooled filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, roll once, then fold in the sides, and continue to roll tightly toward the top corner. Brush the top corner with the cornstarch-water paste to seal. - Heat the Oil
In a deep frying pan or wok, heat oil over medium-high heat. To test the temperature, drop in a small piece of wrapper—it should sizzle and float immediately. - Fry the Spring Rolls
Fry the rolls in small batches, turning occasionally until they are golden brown and crispy on all sides, about 3 to 4 minutes. Do not overcrowd the pan, as this lowers the oil temperature and makes them soggy. - Drain and Serve
Remove the fried spring rolls using a slotted spoon and place them on paper towels to drain excess oil. Allow to cool slightly before serving. - Serve with Sauce
Pair your crispy fried spring rolls with sweet chili sauce, soy-vinegar dip, or hoisin-peanut sauce for the ultimate flavor experience.