These Crispy Homemade Spring Rolls are golden, crunchy, and loaded with a delicious vegetable and/or meat filling. Perfect as a snack, appetizer, or side dish, they pair wonderfully with dipping sauces and are ideal for parties or family dinners.
Ingredients:
- 20 spring roll wrappers (thawed if frozen)
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1/2 cup finely chopped green onions
- 1/2 cup cooked and minced chicken, pork, or shrimp (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- Oil for deep frying
Instructions:
- Prepare the Filling: In a large skillet or wok, heat a tablespoon of oil over medium heat. Add garlic and cook until fragrant. Add cabbage, carrots, and green onions (plus cooked meat if using). Stir-fry for 3-4 minutes until softened. Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper. Remove from heat and let cool completely.
- Wrap the Rolls: Place a spring roll wrapper on a flat surface with one corner facing you (like a diamond). Add 1-2 tablespoons of the filling near the bottom corner. Fold the bottom over the filling, then fold in the sides and roll tightly. Seal the edge with the cornstarch mixture.
- Fry the Rolls: Heat oil in a deep pan to 350°F (175°C). Fry spring rolls in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Serve: Serve warm with sweet chili sauce, soy sauce, or plum sauce.
Why You’ll Love These:
- Ultra-crispy exterior
- Flavor-packed filling
- Customizable with veggies or proteins
- Great for freezing and reheating
Tips:
- Don’t overstuff to avoid tearing.
- Freeze uncooked rolls and fry directly from frozen.
- Use tongs to rotate for even browning.
These spring rolls are crunchy, savory, and guaranteed to be a hit at any table!
