Crispy spring rolls
Crispy spring rolls are little pockets of delight, packed with fresh veggies and sometimes a bit of meat or shrimp, all wrapped in thin rice paper that gets golden and…
Tip: save now, cook later.Crispy spring rolls are little pockets of delight, packed with fresh veggies and sometimes a bit of meat or shrimp, all wrapped in thin rice paper that gets golden and crunchy when fried. They’re light but full of flavor, making them perfect as a snack or an appetizer that always gets noticed at the table.
I love making spring rolls because they’re so fun to eat and pretty quick to whip up once you have your fillings ready. One of my favorite things is dipping them in a tangy sauce—whether it’s sweet chili, peanut, or a mix of soy and lime. It just makes everything taste even better, and I’m pretty sure everyone feels the same way.
When I serve crispy spring rolls, I like to pair them with a simple salad or some steamed rice to round out the meal. They’re great for sharing, and I find they bring people together because everyone enjoys breaking that crunchy outside and savoring the delicious filling inside. They remind me of good times at family gatherings and casual dinners with friends.
Key Ingredients & Substitutions
Spring Roll Wrappers: Use fresh or frozen wrappers. If frozen, thaw fully before rolling to avoid cracks. Rice paper can work but gives a different texture, more chewy than crispy.
Cabbage & Carrots: These add crunch and sweetness. Shred them thin for easy rolling and texture balance. Feel free to add bell peppers or napa cabbage too.
Protein Options: Ground pork or chicken works well for flavor and texture. For a vegetarian version, firm tofu is great—just crumble it and cook to remove moisture.
Mushrooms: Shiitake adds an earthy flavor, but button mushrooms are a fine, easy choice. Slice them thin to cook quickly and blend with veggies.
Seasonings: Garlic, ginger, soy sauce, and sesame oil create the classic taste. Adjust soy sauce for saltiness and skip fish sauce in the dipping sauce for vegetarian or vegan diets.
Oil for Frying: Use a neutral oil with a high smoke point like vegetable or canola oil. Don’t reuse oil too many times to keep your rolls fresh and crisp.
How Do You Roll and Fry Spring Rolls Without Them Breaking or Getting Soggy?
Rolling tightly is key for a crispy bite and to keep filling inside. Use these steps to perfect your rolls:
- Place the wrapper diamond-shaped and add about 2 tablespoons of filling near the closest corner.
- Fold that corner over the filling, then fold in the sides to tuck everything in.
- Roll away from you, keeping the filling tight inside, and seal the edge with water or a flour slurry for stickiness.
- Heat oil to 350°F (175°C) before frying to prevent sogginess.
- Fry in batches for 3-5 minutes until golden brown on all sides.
- Drain rolls on paper towels right after frying to remove excess oil.
Don’t overcrowd the pan when frying. Give rolls space to move and cook evenly crisp. If oil isn’t hot enough, rolls will absorb oil and get greasy.
Equipment You’ll Need
- Large nonstick skillet or wok – perfect for stir-frying the veggies and protein evenly without sticking.
- Mixing bowl – big enough to toss the filling ingredients and cool them before rolling.
- Pastry brush or small bowl of water – to seal the spring roll wrappers neatly.
- Deep frying pan or wok – deep and wide enough to hold enough oil so rolls can float and cook evenly.
- Slotted spoon or spider strainer – helps lift rolls out of hot oil safely and drains excess oil.
- Paper towels – to drain the spring rolls and keep them crispy after frying.
Flavor Variations & Add-Ins
- Swap ground pork or chicken for crumbled tofu or tempeh to keep it vegetarian while still adding protein.
- Add finely chopped water chestnuts or bamboo shoots for extra crunch inside the rolls.
- Use cooked shrimp instead of meat for a lighter, seafood twist that pairs well with the dipping sauce.
- Mix in fresh herbs like mint or basil with the filling for a fresh, bright flavor boost.
How to Make Crispy Spring Rolls?
Ingredients You’ll Need:
For The Spring Rolls:
- 20 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts (optional)
- ½ cup thinly sliced mushrooms (shiitake or button)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- ½ tsp black pepper
- ½ lb ground pork or chicken (optional, can substitute tofu for vegetarian)
- Vegetable oil, for deep frying
- Fresh lettuce leaves and cilantro for serving
For The Dipping Sauce:
- ¼ cup rice vinegar
- 2 tbsp sugar
- 2 tbsp water
- 1 tbsp fish sauce (optional)
- 1-2 fresh red chilies, thinly sliced
- 1 clove garlic, minced
- 1 tbsp shredded carrot
- 1 tsp chopped green onions
How Much Time Will You Need?
This recipe takes about 30 minutes in total: around 15-20 minutes to prepare and cook the filling, about 10 minutes to roll the spring rolls, and roughly 10 minutes to fry them to a crispy, golden perfection. The dipping sauce comes together quickly in just a few minutes.
Step-by-Step Instructions:
1. Cook the Filling:
Heat a little vegetable oil in a large pan over medium heat. Add the minced garlic and grated ginger, sauté until you smell their fragrance. If you’re using meat, add the ground pork or chicken now and cook until fully browned and cooked through. Remove the meat and set it aside.
2. Stir-Fry the Vegetables:
In the same pan, add the shredded cabbage, carrots, bean sprouts, mushrooms, and chopped green onions. Stir-fry for about 4-5 minutes, until the vegetables are tender but still crisp. Return the cooked meat to the pan (if using), then add soy sauce, sesame oil, and black pepper. Mix it all together and remove from heat. Let the filling cool a bit so it’s easier to roll.
3. Roll the Spring Rolls:
Place a spring roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape. Spoon about 2 tablespoons of the filling near the corner closest to you. Fold that corner over the filling, then fold in the sides snugly, and continue rolling tightly away from you. Use a little water or a flour slurry (mix 1 tablespoon flour with 2 tablespoons water) to seal the edge so it stays closed during frying.
4. Fry Until Crispy:
Heat vegetable oil in a deep frying pan or wok to 350°F (175°C). Fry the spring rolls in batches for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove them and drain on paper towels to get rid of excess oil.
5. Prepare the Dipping Sauce and Serve:
Mix all dipping sauce ingredients in a small bowl and stir until the sugar dissolves. Serve your hot spring rolls with fresh lettuce, cilantro, and the tangy dipping sauce for a delicious crunch every time!
Can I Make Spring Rolls Ahead of Time?
Yes! You can prepare and roll the spring rolls a few hours in advance. Keep them covered with a damp cloth and plastic wrap in the fridge to prevent drying out. Fry just before serving for the crispiest texture.
What if I Don’t Have Ground Meat?
No problem! Firm tofu, tempeh, or even finely chopped shiitake mushrooms make great vegetarian alternatives. Just cook them well to remove excess moisture before mixing with the veggies.
How Do I Store Leftover Spring Rolls?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to keep them crispy. Avoid microwaving as it can make them soggy.
Can I Bake Instead of Frying?
Absolutely! To bake, brush or spray the rolls lightly with oil and bake on a parchment-lined tray at 400°F (200°C) for about 15-20 minutes, turning halfway. They won’t be as crispy as fried, but still tasty and lighter.