Description
This Perfectly Crispy Spring Rolls recipe features a savory ground chicken or pork filling mixed with fresh vegetables, wrapped in delicate spring roll wrappers and fried to golden perfection. Crispy on the outside with a flavorful, juicy interior, these spring rolls are an irresistible appetizer or snack that pairs beautifully with sweet chili sauce.
Ingredients
Scale
Filling
- 1 pound ground chicken or ground pork
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger, minced
- 1 tablespoon oyster sauce
- 2 cups shredded green cabbage
- 1/2 cup carrots, shredded
- 1/4 cup green onions, sliced
Assembly
- 15 spring roll wrappers
- 1 large egg, beaten
For Frying
- Vegetable oil for frying (about 3 inches deep)
Instructions
- Cook the Filling: Heat sesame oil in a large skillet over medium-high heat. Add ground meat and break it into smaller pieces. Cook for 4-5 minutes until browned. Stir in minced garlic, grated ginger, and oyster sauce. Continue cooking for 3-4 more minutes until the meat is fully cooked and fragrant.
- Add the Vegetables: Add shredded cabbage, carrots, and sliced green onions to the skillet. Cook for 2-3 minutes, stirring frequently, until the vegetables soften slightly but retain some firmness. Avoid overcooking to prevent sogginess. Transfer the mixture to a container and refrigerate to cool completely.
- Heat the Oil: In a wok or deep skillet, heat about 3 inches of vegetable oil to 375°F (190°C). This high temperature is critical for achieving a crispy texture.
- Assemble the Spring Rolls: Lay one spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the cooled filling lengthwise near the bottom center of the wrapper. Moisten the edges of the wrapper with beaten egg using a finger or brush. Fold the bottom edge over the filling, then fold in the sides tightly, and roll up firmly, sealing the edge with more egg wash. Repeat with remaining wrappers and filling.
- Fry the Spring Rolls: Carefully add the spring rolls in small batches to the hot oil to avoid crowding. Fry for 2-3 minutes or until they turn golden brown and crispy. Use tongs to turn as needed for even frying. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve and Enjoy: Serve the hot spring rolls immediately with sweet chili sauce or your favorite dipping sauce. Enjoy these crispy, flavorful appetizers fresh for the best texture.
Notes
- Make sure the filling is cool before assembly to prevent wrappers from becoming soggy and tearing.
- Do not overfill spring roll wrappers to ensure easy rolling and sealing.
- Maintain the oil temperature at 375°F for crispiness; lower heat may cause greasy rolls.
- Spring rolls can be frozen before frying; freeze on a tray and then transfer to a bag for up to 1 month. Fry directly from frozen, adding extra time.
- For variations, substitute ground pork with chicken, shrimp, or tofu for different flavors or dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
