These crispy spring rolls are filled with a flavorful mixture of vegetables and protein, perfect as an appetizer or a light meal. They’re golden brown, crunchy, and absolutely irresistible.
Ingredients:
- For the Filling:
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1 inch ginger, grated
- 1 cup shredded cabbage (napa or green)
- 1 cup shredded carrots
- 1/2 cup thinly sliced mushrooms (shiitake or button)
- 1/2 cup bean sprouts
- 1/2 cup cooked protein (cooked shrimp, chicken, or tofu), finely chopped (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 tablespoons chopped green onions
- optional: 1/4 cup thin rice noodles, pre-soaked and cut into small pieces.
- For Assembly:
- Spring roll wrappers (about 20-25)
- 1 egg, beaten (or a mixture of cornstarch and water) for sealing
- Vegetable oil, for deep frying
- For Dipping Sauce (optional):
- Sweet chili sauce
- Soy sauce mixed with rice vinegar
- Peanut sauce.
Instructions:
- Prepare the Filling:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
- Add the shredded cabbage and carrots, and stir-fry for 2-3 minutes until slightly softened.
- Add the sliced mushrooms and bean sprouts, and continue to stir-fry for another 2 minutes.
- If using, add the cooked protein (shrimp, chicken, or tofu) and rice noodles. Stir to combine.
- Pour in the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper. Mix well.
- Cook for another 1-2 minutes until the vegetables are tender but still crisp.
- Stir in the green onions.
- Remove from heat and let the filling cool slightly.
- Assemble the Spring Rolls:
- Lay out a spring roll wrapper on a clean, flat surface.
- Place about 1-2 tablespoons of the filling in the center of the wrapper.
- Fold the bottom edge of the wrapper over the filling.
- Fold in the sides of the wrapper towards the center.
- Roll the wrapper tightly towards the top, sealing the edge with the beaten egg (or cornstarch mixture).
- Repeat with the remaining wrappers and filling.
- Fry the Spring Rolls:
- Heat enough vegetable oil in a deep fryer or large pot to submerge the spring rolls. Heat the oil to approximately 350°F (175°C).
- Carefully place the spring rolls into the hot oil, a few at a time, making sure not to overcrowd the pot.
- Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
- Remove the spring rolls from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Serve:
- Serve the crispy spring rolls hot with your favorite dipping sauce.
Tips for Success:
- Don’t overfill the wrappers: Too much filling will make them difficult to seal and may cause them to burst during frying.
- Seal tightly: Ensure the wrappers are sealed tightly to prevent oil from seeping in during frying.
- Maintain oil temperature: Keep the oil at a consistent temperature for even cooking and crispy results.
- Drain well: Drain the fried spring rolls on a wire rack to remove excess oil and keep them crispy.
- Variety: Feel free to customize the filling with your favorite vegetables and proteins.
Enjoy your delicious homemade crispy spring rolls!