Why You’ll Love This Recipe
- Crispy Texture: Achieve a shatteringly crisp exterior that complements the savory filling.
- Versatile Filling: Customize the filling with your favorite vegetables, meats, or seafood.
- Make-Ahead Friendly: Prepare in advance and freeze for a quick snack or appetizer.
Ingredients
- 1 lb (450g) cabbage, thinly sliced
- 2 medium carrots, julienned
- 4 scallions (green onions), whites and greens separated, thinly sliced
- ½ tablespoon fresh ginger, grated
- ½ tablespoon garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Chinese five-spice powder
- 20 spring roll wrappers (thin wheat flour wrappers)
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- Oil for deep frying (e.g., sunflower, canola, avocado, or peanut oil)
- Sweet chili sauce or hoisin sauce for dipping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Filling:
- Heat a tablespoon of oil in a large skillet or wok over medium heat.
- Add the white parts of the scallions, ginger, and garlic. Sauté for about 30 seconds until fragrant.
- Incorporate the carrots and cook for 2 minutes.
- Add the cabbage and continue to stir-fry until the vegetables are tender but still crisp.
- Season with soy sauce, sugar, salt, black pepper, and Chinese five-spice powder. Mix well.
- Remove from heat, stir in the green parts of the scallions, and let the mixture cool completely.
- Prepare the Flour Paste:
- In a small bowl, combine the all-purpose flour and water to form a smooth paste. This will act as the adhesive for sealing the spring rolls.
- Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean surface with a corner facing you, forming a diamond shape.
- Spoon about 2 tablespoons of the cooled filling onto the wrapper, just below the center.
- Fold the bottom corner over the filling, then fold in the side corners to enclose the filling.
- Continue rolling upwards, applying a bit of the flour paste to the top corner to seal the roll.
- Repeat with the remaining wrappers and filling.
- Fry the Spring Rolls:
- Heat about 3 inches of oil in a deep pan or wok to 350°F (175°C).
- Carefully add a few spring rolls at a time, ensuring not to overcrowd the pan.
- Fry until golden brown and crispy, approximately 3-4 minutes per batch.
- Use a slotted spoon to remove the spring rolls and drain on paper towels.
- Serve:
- Serve the spring rolls hot with sweet chili sauce or hoisin sauce for dipping.
Servings and Timing
- Servings: This recipe yields approximately 20 spring rolls.
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Variations
- Protein Addition: Incorporate cooked shrimp, shredded chicken, or ground pork into the filling for added protein.
- Noodle Filling: Add cooked rice vermicelli noodles to the vegetable mixture for extra texture.
- Spicy Kick: Include finely chopped chili peppers or a dash of chili oil in the filling for a spicy version.
Storage/Reheating
- Storage: Uncooked spring rolls can be frozen in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.
- Reheating: Fry frozen spring rolls directly from the freezer without thawing. Ensure the oil temperature is maintained to prevent sogginess.
FAQs
What is the difference between spring rolls and egg rolls?
Spring rolls typically have a thinner, crispier wrapper made from wheat or rice flour, while egg rolls have a thicker, doughier wrapper that may contain egg. Spring rolls are often lighter and more delicate compared to egg rolls.
Can I bake spring rolls instead of frying them?
Yes, you can bake spring rolls for a healthier alternative. Preheat your oven to 400°F (200°C), place the spring rolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 20-25 minutes or until golden brown, turning them halfway through.
How do I prevent spring rolls from becoming soggy?
Ensure that the filling is cooled completely before wrapping to prevent steam from making the wrapper soggy. Additionally, avoid overfilling the rolls and make sure the oil is at the correct temperature before
Spring rolls
- Total Time: 35 minutes
- Yield: 20 spring rolls
- Diet: Vegetarian
Description
Crispy Chinese-style spring rolls are a classic appetizer filled with savory vegetables and seasoned to perfection. Learn how to make this versatile, make-ahead-friendly recipe with easy step-by-step instructions for perfect results every time.
Ingredients
- 1 lb (450g) cabbage, thinly sliced
- 2 medium carrots, julienned
- 4 scallions (green onions), whites and greens separated, thinly sliced
- ½ tbsp fresh ginger, grated
- ½ tbsp garlic, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp Chinese five-spice powder
- 20 spring roll wrappers (thin wheat flour wrappers)
- 1 tbsp all-purpose flour
- 2 tbsp water
- Oil for deep frying (e.g., sunflower, canola, avocado, or peanut oil)
- Sweet chili sauce or hoisin sauce for dipping
Instructions:
Instructions
-
- Heat oil in a skillet or wok, then sauté scallion whites, ginger, and garlic until fragrant.
- Add carrots, stir for 2 minutes, then mix in cabbage. Cook until tender yet crisp.
- Season with soy sauce, sugar, salt, black pepper, and five-spice powder. Mix and cool.
- Make the Flour Paste:
- Combine flour and water to create a smooth paste for sealing the wrappers.
- Assemble Spring Rolls:
- Place 2 tbsp of filling on a wrapper, fold and roll, sealing the edge with flour paste. Repeat.
- Fry:
- Heat oil to 350°F (175°C). Fry spring rolls in batches for 3-4 minutes until golden. Drain.
- Serve:
- Serve hot with sweet chili or hoisin sauce.
Notes
- Cool the filling completely before wrapping to prevent sogginess.
- Freeze uncooked rolls for up to 3 months; fry directly from frozen.
- For a baked version, brush with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese
