Spring rolls are a delicious, crispy appetizer with origins in East and Southeast Asia. They can be filled with a wide variety of ingredients, making them adaptable to different tastes and dietary preferences. Here’s a step-by-step guide to making perfect spring rolls with a savory filling, lightly seasoned vegetables, and a satisfying crunch.
Ingredients (makes about 20 spring rolls):
- 20 spring roll wrappers (found in most Asian grocery stores)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup thinly sliced bell peppers (any color)
- 1/2 cup thinly sliced mushrooms (optional)
- 2 garlic cloves, minced
- 1-inch piece of ginger, finely grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for stir-frying)
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing the rolls)
- Oil for deep-frying
Directions:
Step 1: Prepare the Filling
- Heat the wok: Start by heating 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. You want the pan to be hot, but not smoking.
- Stir-fry the aromatics: Add the minced garlic and grated ginger to the pan, stirring constantly to prevent them from burning. Fry until fragrant, about 30 seconds.
- Cook the vegetables: Add the shredded cabbage, carrots, bell peppers, and mushrooms (if using) to the wok. Stir-fry the vegetables for about 3–4 minutes, just until they begin to soften but still retain some crunch.
- Season the vegetables: Add soy sauce, oyster sauce (if using), and sesame oil to the vegetable mixture. Stir everything together until the vegetables are evenly coated. Taste and adjust the seasoning with salt and pepper if needed. Cook for another 2 minutes, then remove from heat and set the filling aside to cool.
Step 2: Wrapping the Spring Rolls
- Prepare your workspace: Place your spring roll wrappers on a clean, flat surface. Have your cornstarch mixture (which acts as glue) nearby.
- Lay out a wrapper: Take one wrapper and lay it in front of you so it forms a diamond shape with one corner pointing toward you.
- Add filling: Place about 2 tablespoons of the cooled vegetable filling near the bottom corner of the wrapper. Be careful not to overfill the wrapper, as this can make it difficult to seal properly.
- Wrap the roll: Fold the bottom corner over the filling, tucking it snugly under the vegetables. Then, fold the two side corners toward the center, forming a neat envelope shape. Roll the wrapper upward, tightly but gently, until you reach the top corner. Brush the top corner with a bit of the cornstarch mixture and press it to seal the roll.
- Repeat the process: Continue filling and wrapping the spring rolls until all the filling and wrappers are used.
Step 3: Frying the Spring Rolls
- Heat the oil: In a deep frying pan or pot, heat about 2 inches of oil to 350°F (175°C). It’s important that the oil is hot enough so the spring rolls cook quickly and become crispy, but not so hot that they burn.
- Fry the spring rolls: Gently place a few spring rolls in the hot oil
at a time, ensuring not to overcrowd the pan. Fry for about 3–5 minutes, turning occasionally until the rolls are golden brown and crispy on all sides.
- Drain excess oil: Once fried, use a slotted spoon to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Continue frying: Repeat the frying process until all of the spring rolls are cooked.
Step 4: Serving the Spring Rolls
- Prepare dipping sauce: While the spring rolls are cooling slightly, prepare a dipping sauce. A simple combination of soy sauce, rice vinegar, a dash of sesame oil, and a pinch of sugar makes a tasty, tangy dip. Alternatively, you can serve them with sweet chili sauce or peanut sauce for a richer flavor.
- Garnish and serve: Arrange the spring rolls on a serving platter, garnishing them with fresh cilantro, mint, or green onions if desired. Serve the rolls hot with your preferred dipping sauce on the side.
These crispy spring rolls are light and flavorful, with the perfect balance of crunchy vegetables and a satisfying golden shell. You can customize the filling by adding protein like shrimp, chicken, or pork for a heartier version. The key to making great spring rolls is to ensure the filling is not too wet and that the wrappers are tightly rolled to prevent them from bursting during frying. Whether served as an appetizer, snack, or part of a larger meal, these spring rolls are sure to impress!