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
