Crispy spring rolls
Crispy spring rolls are a delightful treat with their golden, crunchy exterior and a flavorful filling packed inside. They usually have a mix of fresh veggies and sometimes a bit…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Crispy spring rolls are a delightful treat with their golden, crunchy exterior and a flavorful filling packed inside. They usually have a mix of fresh veggies and sometimes a bit of meat or tofu, all wrapped up tight and fried to perfection. Each bite offers that satisfying crunch followed by a burst of tasty goodness.
I love making crispy spring rolls because they’re great for sharing and so fun to eat. I usually dip mine in a tangy sauce that adds a little zing, making each roll even better. Plus, they’re awesome for using up whatever veggies you have in the fridge — it’s a great way to get a little creative in the kitchen.
For serving, I like to pair them with a simple salad or some steamed rice to round out the meal. They’re perfect as an appetizer, snack, or even a light dinner. Whenever I make them, friends always ask for seconds because they just can’t get enough of that crunchy texture and fresh filling.
Key Ingredients & Substitutions
Spring roll wrappers: These are thin and crisp when fried, giving the rolls their signature crunch. If you can’t find them, rice paper wrappers can work, but they fry up a bit differently—so handle with care.
Vegetables: Cabbage and carrots give crunch and sweetness. Bean sprouts add freshness. Mushrooms add earthiness, but feel free to swap or add other veggies like shredded zucchini or bell peppers of any color.
Soy sauce and sesame oil: These bring classic Asian flavors. If you want gluten-free, pick tamari instead of regular soy sauce. Sesame oil adds a nutty touch—don’t skip it if you can help it!
Garlic and ginger: Small amounts pack a big punch in flavor and depth. If ginger isn’t your thing, you can leave it out or try a pinch of five-spice powder for a twist.
How Can I Roll Spring Rolls So They Don’t Fall Apart When Frying?
Rolling spring rolls tightly is key to keeping the filling inside when frying. Follow these steps for secure rolls:
- Place the wrapper in a diamond shape, with one corner pointing towards you.
- Spoon the filling near the bottom corner but don’t overfill—too much can cause tearing.
- Fold the bottom corner over the filling snugly, then fold the left and right corners inward to trap the filling.
- Roll upward tightly toward the opposite corner.
- Use a few drops of water on the last corner to seal the roll. This acts like glue.
- Don’t rush! Taking time ensures you get neat, tight rolls that crisp up well.
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying veggies quickly and evenly.
- Mixing bowls – great for tossing the filling or mixing the dipping sauce.
- Small bowl of water – helps you seal the spring roll wrappers easily.
- Deep frying pan or wok – holds enough oil for frying and keeps temperature steady.
- Slotted spoon – lets you lift spring rolls from hot oil safely and drain excess oil.
- Paper towels – important for draining oil off the fried rolls to keep them crisp.
Flavor Variations & Add-Ins
- Add cooked shrimp or shredded chicken for extra protein and heartiness.
- Try adding chopped fresh mint or basil to the filling for a fresh twist.
- Swap mushrooms with diced water chestnuts for a crunchier texture.
- Mix a little chili garlic sauce into the dipping sauce for more kick if you like spicy flavors.
How to Make Crispy Spring Rolls
Ingredients You’ll Need:
For The Spring Rolls:
- 1 package spring roll wrappers (about 20 sheets)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup diced green bell pepper
- 1/2 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon grated ginger (optional)
- 2 tablespoons vegetable oil (for stir-frying)
- Oil for deep frying (about 4 cups)
- Fresh cilantro or parsley for garnish (optional)
For The Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon red chili flakes or chopped fresh chili
- 1 tablespoon water
- 1 teaspoon minced garlic
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the filling and roll the spring rolls, plus 10 minutes to fry them. You can prepare the dipping sauce while the rolls cool after frying.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger if using, and sauté for about 30 seconds until fragrant. Add shredded cabbage, carrots, bean sprouts, diced bell pepper, sliced mushrooms, and chopped green onions. Stir-fry the veggies for 4 to 5 minutes until they’re tender but still have a slight crunch. Stir in soy sauce, sesame oil, and black pepper, then remove from heat. Let the filling cool a little before assembling.
2. Assemble the Spring Rolls:
Prepare a clean workspace and have a small bowl of water nearby. Place one spring roll wrapper on the workspace with a corner pointing toward you (like a diamond). Spoon 2 to 3 tablespoons of filling near the bottom corner. Fold that corner over the filling, then fold in the left and right corners to form an envelope shape. Roll tightly toward the opposite corner and dab a little water on the last corner to seal the roll. Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls:
Heat about 4 cups of oil in a deep frying pan or wok to 350°F (175°C). Fry the rolls in batches, turning them now and then, until they turn golden brown and crispy, about 3 to 4 minutes. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
4. Make the Dipping Sauce:
In a small bowl, stir together soy sauce, rice vinegar, sugar, red chili flakes or fresh chili, water, and minced garlic until the sugar dissolves. This sauce adds a tangy, slightly spicy kick to your spring rolls.
5. Serve and Enjoy:
Arrange your crispy spring rolls on a serving platter. Garnish with fresh cilantro or parsley if you like. Serve them hot alongside the dipping sauce and enjoy every crunchy, flavorful bite!
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well to avoid extra moisture that can make the spring rolls soggy. Pat them dry with paper towels before stir-frying.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Preheat your oven to 400°F (200°C), brush the rolls lightly with oil, and bake on a parchment-lined tray for about 15-20 minutes or until golden and crispy, flipping halfway through.
How Long Can I Store Uncooked Spring Rolls?
Wrap the assembled but uncooked rolls tightly in plastic wrap or store in an airtight container in the fridge for up to 1 day. Fry them fresh for the best crunch and flavor.
What’s the Best Way to Reheat Leftover Spring Rolls?
To keep them crispy, reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes rather than microwaving, which can make them soggy.