Crispy spring rolls are a classic treat filled with fresh veggies and sometimes a bit of meat, all wrapped up in a thin, crunchy shell that just snaps when you bite into it. They’re perfect little bundles of flavor and texture that are light yet satisfying.
I love making these because you can get creative with the fillings—sometimes I stuff them with shredded cabbage, carrots, and mushrooms, and other times I add some cooked chicken or shrimp. The trick is to get the wrapper really crispy by frying or baking them just right, so you get that perfect crunch every time.
Spring rolls are great as a snack, appetizer, or even as part of a meal with a dipping sauce like sweet chili or soy sauce. I find that sharing a plate of hot, crispy spring rolls with friends always brings smiles around the table. They’re simple to make but always feel like a fun little celebration of fresh flavors and crispy goodness.
Key Ingredients & Substitutions
Spring roll wrappers: These thin, crispy sheets are essential for that classic crunch. You can find them in Asian markets or the freezer section of many stores. If unavailable, fresh rice paper wrappers are a softer option but fry differently.
Vegetables: Cabbage and carrots give a nice crunch and sweetness. Bean sprouts add freshness but are optional. Feel free to mix in mushrooms or thinly sliced bell peppers for extra flavor.
Seasonings: Soy sauce and sesame oil add umami and a nutty aroma. Low-sodium soy sauce works well if you prefer less salt. Fresh ginger minced with garlic can boost the flavor too.
Oil for frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. This helps get a crisp, golden spring roll without burning.
How Can I Roll Spring Rolls Without Them Falling Apart?
Rolling the spring rolls tightly and sealing them well is key for crisp, neat results. Here’s how to do it:
- Place the wrapper diamond shaped with one corner facing you.
- Put about 2 tablespoons of cooled filling near that corner.
- Fold the bottom corner over the filling, then tuck in the side corners tightly.
- Roll upwards towards the last corner without leaving gaps.
- Seal with a little water or beaten egg – this sticks the wrapper and keeps it closed.
Don’t overfill or the rolls may burst during frying. Practice makes perfect, and a gentle but firm roll works best.
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying the vegetable filling quickly and evenly.
- Mixing bowl – helps you combine and cool the filling before rolling.
- Deep fryer or deep heavy-bottomed skillet – allows you to fry spring rolls in hot oil safely and evenly.
- Slotted spoon or tongs – makes it easy to remove spring rolls from hot oil without splashing.
- Paper towels – essential for draining excess oil to keep rolls crispy.
Flavor Variations & Add-Ins
- Add cooked shrimp or shredded chicken for extra protein and a heartier roll.
- Mix in finely chopped mushrooms for an earthy flavor and extra moisture.
- Try adding fresh herbs like cilantro or mint to brighten the filling.
- Use hoisin sauce instead of soy sauce for a sweeter, richer taste.
How to Make Crispy Spring Rolls
Ingredients You’ll Need:
- 20 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts (optional)
- 1/2 cup thinly sliced green onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil (for stir-frying filling)
- Oil for deep frying (about 4 cups)
- Lettuce leaves (for serving)
- Sweet chili sauce (for dipping)
Time Needed:
This recipe takes about 15-20 minutes to prepare and 10 minutes to fry the spring rolls. Plan for roughly 30 minutes total, including cooling and rolling time. It’s quick and gets you delicious, hot spring rolls fast!
Step-by-Step Instructions:
1. Stir-Fry the Vegetable Filling
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir-fry for about 30 seconds until you smell its fragrant aroma. Toss in the shredded cabbage, carrots, bean sprouts if you’re using them, and green onions. Stir-fry everything for 3 to 5 minutes until the vegetables are tender but still crisp. Season the mix with soy sauce, sesame oil, and black pepper. Stir well, then remove from heat and let it cool for a few minutes.
2. Roll the Spring Rolls
Lay one spring roll wrapper flat on your work surface with a corner pointing toward you, like a diamond shape. Spoon around 2 tablespoons of the cooled filling near the corner closest to you. Fold that corner gently over the filling, then tuck in the two side corners toward the center to wrap snugly. Roll the wrapper tightly upwards until only the last corner remains. Use a little water or beaten egg on the top corner to seal the roll. Repeat this process with all the wrappers and filling.
3. Deep Fry the Spring Rolls
Heat about 4 cups of oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully place the spring rolls in the hot oil in batches, making sure not to crowd them. Fry each batch for 3-4 minutes, or until they turn golden brown and crisp all over. Use a slotted spoon or tongs to remove them and set them on paper towels to drain excess oil. Serve the hot spring rolls on a bed of fresh lettuce leaves with sweet chili sauce on the side for dipping.
Can I Use Frozen Spring Roll Wrappers?
Yes! Just thaw them completely at room temperature or in the fridge before using. Keep them covered with a damp cloth while working to prevent drying out.
Can I Make Spring Rolls Ahead of Time?
Absolutely! You can prepare and roll the spring rolls, then refrigerate them covered for up to 4 hours before frying. For best crispiness, fry them just before serving.
What’s the Best Oil for Deep Frying Spring Rolls?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils help achieve a crisp texture without imparting strong flavors.
How Should I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by baking in the oven at 350°F (175°C) for 10-15 minutes to keep them crispy.
