Spring roll
Here’s a classic Spring Roll recipe 🥢🥬 — crispy, flavorful, and perfect as an appetizer, snack, or party finger food.
Crispy Spring Rolls
Ingredients (makes ~12 rolls)
Filling
- 1 cup shredded cabbage
- 1 medium carrot, julienned or shredded
- ½ cup bean sprouts (optional)
- 2–3 green onions, sliced thin
- 1 clove garlic, minced
- 1 tsp soy sauce
- 1 tsp sesame oil (optional)
- Salt & pepper, to taste
Wrapper & Frying
- 12 spring roll wrappers (store-bought)
- 1–2 tbsp water (for sealing)
- Vegetable oil for frying
Optional Dipping Sauce
- Sweet chili sauce, soy sauce, or hoisin sauce
Instructions
- Prepare filling:
In a pan over medium heat, sauté garlic in 1 tsp oil for 30 seconds. Add cabbage, carrots, bean sprouts, and green onions. Stir-fry 2–3 minutes. Season with soy sauce, sesame oil, salt, and pepper. Remove from heat and let cool slightly. - Assemble rolls:
Lay a wrapper on a flat surface, with a corner pointing toward you (diamond shape). Place 2–3 tbsp of filling near the bottom corner. Fold the bottom over filling, then fold in the sides, and roll tightly. Brush the top corner with water to seal. - Fry rolls:
Heat 1–2 inches of oil in a pan to 350°F (175°C). Fry rolls 2–3 minutes per side until golden brown and crispy. Drain on paper towels. - Serve:
Serve hot with dipping sauce.
⭐ Tips:
- Don’t overfill: Too much filling can cause them to split.
- Crispy rolls: Fry in batches, don’t overcrowd the pan.
- Shortcut: Bake at 400°F for 15–20 minutes, brushing lightly with oil for a lighter version.
🔄 Variations:
- Meat filling: Add ground pork, chicken, or shrimp. Cook fully before filling.
- Vegetarian: Use mushrooms, bell peppers, zucchini, or tofu.
- Vietnamese fresh rolls: Use rice paper wrappers with fresh veggies, herbs, and shrimp — no frying.
I can also give you a step-by-step Vietnamese-style fresh spring roll version with peanut dipping sauce that’s light and healthy.
Do you want me to give that version?
