Crispy Spring Rolls A Delightful Crunch Packed with Flavor

Crispy Spring Rolls: A Delightful Crunch Packed with Flavor

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These Crispy Spring Rolls are the perfect combination of crunch and savory goodness. Stuffed with a medley of fresh vegetables, aromatic spices, and optional protein, they make a versatile appetizer or snack. Whether you’re hosting a party, looking for a finger food treat, or exploring Asian-inspired cuisine, this recipe delivers satisfying results. Paired with a dipping sauce of your choice, these spring rolls will become an instant favorite.

Ingredients:

For the Filling:

  • 1 cup cabbage, finely shredded
  • 1 cup carrots, julienned
  • 1/2 cup bean sprouts
  • 1/2 cup spring onions, finely chopped
  • 1/2 cup cooked chicken, shrimp, or tofu (optional, diced or shredded)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, finely grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch (optional, for binding)

For the Rolls:

  • 10 spring roll wrappers
  • 1 tablespoon all-purpose flour mixed with 2 tablespoons water (for sealing)
  • Oil for frying

For Dipping Sauce (optional):

  • Sweet chili sauce, soy sauce, or hoisin sauce

Instructions:

  1. Prepare the Filling:
    • Heat sesame oil in a pan over medium heat. Add garlic and ginger, sautéing until fragrant.
    • Stir in carrots, cabbage, bean sprouts, and spring onions. Cook for 2–3 minutes, maintaining some crunch in the vegetables.
    • Add soy sauce, black pepper, and optional protein. Stir well.
    • If needed, mix in cornstarch to bind the mixture. Remove from heat and let it cool.
  2. Assemble the Spring Rolls:
    • Lay a spring roll wrapper on a clean surface with one corner facing you (like a diamond shape).
    • Place 2 tablespoons of the filling near the bottom corner. Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with the flour-water paste. Repeat with remaining wrappers and filling.
  3. Fry the Rolls:
    • Heat oil in a deep frying pan over medium-high heat. Test the oil by dropping a small piece of wrapper in—it should sizzle immediately.
    • Fry the rolls in batches until golden brown and crispy, about 2–3 minutes per batch.
    • Remove with a slotted spoon and drain on paper towels.
  4. Serve:
    • Arrange the spring rolls on a platter and serve hot with your favorite dipping sauce.

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