Crispy Vegetable Spring Rolls
Crunchy, flavorful, and incredibly satisfying, these homemade Chinese spring rolls are perfect as an appetizer or light meal.
Ingredients
Tap to check offMethod
Step-by-step- Prepare the filling: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Add shredded cabbage, carrots, mushrooms, and green onions to the wok. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Stir in soy sauce, rice vinegar, and sesame oil. Cook for another 1-2 minutes, then remove from heat and let cool completely. This prevents soggy spring rolls.
- Assemble the spring rolls: Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of cooled filling in a line near the bottom corner.
- Fold the bottom corner over the filling, then fold in the side corners towards the center. Roll the wrapper tightly upwards, brushing the top corner with cornstarch slurry to seal.
- Repeat with the remaining wrappers and filling. Arrange the prepared spring rolls on a plate, ensuring they don’t touch to prevent sticking.
- Cook the spring rolls: For deep frying, heat vegetable oil in a deep pot or wok to 350°F (175°C). Fry spring rolls in batches for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Alternatively, for air frying, preheat air fryer to 375°F (190°C). Lightly brush spring rolls with oil and cook for 10-15 minutes, flipping halfway, until golden and crispy. For baking, preheat oven to 400°F (200°C), brush with oil, and bake for 20-25 minutes, flipping halfway.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 7 g |
| Fat | 15 g |
| Carbohydrates | 30 g |
| Fiber | 4 g |
| Sodium | 550 mg |
Storage & Freezer Guide
Make it lastStore cooked spring rolls in an airtight container in the fridge. For uncooked, arrange on a plate without touching, cover with plastic wrap, and refrigerate for up to 24 hours.
To freeze uncooked spring rolls, place them on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze until solid, then transfer to a freezer-safe bag or container. Cook from frozen, adding a few minutes to cooking time.
For best crispiness, reheat cooked spring rolls in a preheated oven at 350°F (175°C) for 10-15 minutes or in an air fryer at 375°F (190°C) for 5-8 minutes until hot and crispy. Microwave reheating is not recommended as it can make them soggy.
Chef’s Corner
- Don’t overfill your spring rolls; a moderate amount of filling allows for easier rolling and prevents bursting during cooking.
- Ensure your filling is completely cool and any excess liquid has been drained before wrapping to prevent soggy wrappers.
- Keep unused wrappers covered with a damp cloth while you work to prevent them from drying out and cracking.
- For extra crispiness, double-fry the spring rolls: fry once until lightly golden, remove, let cool slightly, then fry again briefly until deep golden brown.
