Crispy Golden Spring Rolls (Printer-friendly)

Golden, crunchy rolls filled with savory vegetables and protein for a perfect appetizer.

# What You Need:

→ Vegetables

01 - 1 cup shredded green cabbage
02 - 1 cup julienned carrots
03 - 1/2 cup bean sprouts
04 - 1/2 cup thinly sliced shiitake mushrooms
05 - 1/2 cup thinly sliced scallions

→ Aromatics & Sauces

06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 1 tablespoon oyster sauce (use vegetarian version if needed)
11 - 1/2 teaspoon ground white pepper

→ Wraps & Assembly

12 - 16 spring roll wrappers (8-inch squares)
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water for sealing
14 - Vegetable oil for deep frying

→ Optional Protein

15 - 3.5 oz cooked shrimp, finely chopped OR 3.5 oz ground chicken or pork, cooked and cooled

# How to Make It:

01 - Prepare all vegetables and optional protein as directed.
02 - Heat a large skillet or wok over medium-high heat. Add 1 teaspoon vegetable oil, then sauté garlic and ginger until fragrant, about 30 seconds.
03 - Add cabbage, carrots, mushrooms, and scallions. Stir-fry for 2-3 minutes until just softened.
04 - Add bean sprouts, soy sauce, sesame oil, oyster sauce (if using), and white pepper. Stir-fry for 1-2 minutes more.
05 - Stir in optional protein if using. Transfer filling to a tray to cool completely.
06 - Place a spring roll wrapper on a clean surface with a corner facing you. Spoon 2 tablespoons filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with cornstarch slurry. Repeat with remaining wrappers and filling.
07 - Heat 2 inches vegetable oil in a deep pan to 350°F.
08 - Fry rolls in batches, turning occasionally, until golden and crisp, about 3-4 minutes. Drain on paper towels.
09 - Serve hot with sweet chili sauce, soy sauce, or your favorite dip.

# Expert Tips:

01 -
  • The filling cooks in one pan, leaving you with minimal cleanup and maximum flavor
  • These freeze beautifully before frying, so you can have fresh spring rolls anytime the craving hits
  • You control exactly what goes inside, no mystery meat or soggy vegetables
02 -
  • Hot filling is the enemy of successful rolling, let it cool completely or your wrappers will tear
  • Crowding the pan drops the oil temperature and makes soggy rolls, fry in small batches
  • Don't skip the cornstarch slurry, water alone won't hold the seal during frying
03 -
  • Work with one wrapper at a time and keep the rest covered, they dry out fast
  • Use a pastry brush for the cornstarch slurry to avoid over-wetting the wrappers

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