Crispy Homemade Fried Spring Rolls Recipe

Craving crispy, crunchy, and delicious snacks? This Fried Spring Rolls Recipe is just what you need! Perfectly golden and packed with a savory vegetable filling, these spring rolls are an irresistible treat for all occasions. Whether you're serving them as an appetizer at your next dinner party or enjoying them as a weekend snack, they’re guaranteed to be a crowd-pleaser.

This recipe is quick, easy, and full of flavor. It uses simple ingredients like Chinese cabbage, carrots, and onions, all seasoned to perfection, wrapped in delicate spring roll wrappers and fried to a crispy finish. Let's dive in!

What Are Fried Spring Rolls?

Spring rolls are a popular dish in Chinese and other Asian cuisines, typically served as appetizers or snacks. Traditionally, spring rolls are filled with a mixture of vegetables or meat, wrapped in a thin dough, and deep-fried until crispy. Their light, crunchy texture makes them a favorite in many cultures.

While spring rolls originated in China, they are now enjoyed worldwide, often served during celebrations like the Chinese New Year. This fried spring roll recipe offers an easy version using fresh vegetables and simple seasonings, ensuring you get that delicious crispy bite every time.

Why Everyone Will Love This Recipe

These crispy homemade spring rolls are not only delicious but incredibly easy to make. The vegetables in the filling retain their crunch, creating a satisfying texture in every bite. The crispy golden exterior adds that perfect crunch that everyone loves. Plus, they can be served with your favorite dipping sauce—soy sauce, sweet chili, or even a peanut dipping sauce. These spring rolls are ideal for parties, game nights, or just an afternoon snack.

Cooking Tips

• Don’t Overfill the Rolls: Keep the filling in moderation. Overstuffing will make it hard to seal the rolls and may cause them to open during frying.
• Perfect Frying Temperature: Make sure your oil is at the right temperature (350°F / 175°C). If it’s too hot, the rolls will burn; if too cold, they’ll absorb too much oil and become soggy.
• Vegetable Drainage: After cooking the vegetables, let them sit in a colander to remove excess moisture. This step prevents soggy rolls.
• Alternate Filling Options: You can add other ingredients like shredded chicken, mushrooms, or even tofu to create variations of this recipe.

Frequently Asked Questions

Can I Use Different Fillings For Spring Rolls?

Yes, feel free to get creative with your fillings! You can add shrimp, chicken, tofu, or mushrooms to make them even heartier.

Can I Bake Spring Rolls Instead of Frying Them?

Yes! For a healthier alternative, brush your spring rolls with oil and bake them at 375°F (190°C) for 20-25 minutes until golden brown and crispy.

How Can I Keep the Spring Rolls Crispy After Frying?

To keep your spring rolls crispy, avoid covering them immediately after frying. Let them cool slightly on a wire rack, which allows air to circulate around them.

Can I Make These Spring Rolls Ahead of Time?

Yes, you can prepare the spring rolls a day in advance. Just refrigerate them and fry them right before serving to keep them crispy.

What’s The Best Oil to Fry Spring Rolls?

Vegetable oil or peanut oil works best because they have high smoke points and neutral flavors, which won’t interfere with the taste of the rolls.

How to Store

If you have leftovers, store your fried spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat them by frying for an additional 1-2 minutes or baking at 350°F (175°C) for 10 minutes to restore their crispiness.

How to Freeze

Freezing fried spring rolls is simple! Lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the rolls to a zip-top bag or airtight container and keep them for up to 1 month. When you're ready to cook, fry the rolls directly from frozen for 5-7 minutes or bake them at 375°F (190°C) for 25-30 minutes.

How To Make Crispy Spring Rolls

Step 1

Step 1

Defrost the spring roll wrappers for 30 minutes at room temperature, covering them with a damp cloth to prevent them from drying out.Slice the Chinese cabbage, onion, and carrots into thin strips.Heat a pan or wok with a little vegetable oil. Add the onions and sauté for a couple of minutes. Then, add the carrots and Chinese cabbage, season with salt and pepper, and cook for a few minutes.Add rice wine to the pan and cook for another 5 minutes, ensuring the vegetables stay crunchy but are cooked through.

Defrost the spring roll wrappers for 30 minutes at room temperature, covering them with a damp cloth to prevent them from drying out.Slice the Chinese cabbage, onion, and carrots into thin strips.Heat a pan or wok with a little vegetable oil. Add the onions and sauté for a couple of minutes. Then, add the carrots and Chinese cabbage, season with salt and pepper, and cook for a few minutes.Add rice wine to the pan and cook for another 5 minutes, ensuring the vegetables stay crunchy but are cooked through.

Step 2

Step 2

Transfer the cooked vegetables to a colander to drain excess liquid.Place one wrapper on a flat surface, add a portion of the vegetable filling, and roll up tightly.

Transfer the cooked vegetables to a colander to drain excess liquid.Place one wrapper on a flat surface, add a portion of the vegetable filling, and roll up tightly.

Step 3

Step 3

Seal the edges with egg white.

Seal the edges with egg white.

Step 4

Step 4

Heat the oil to 350°F (175°C) and fry the spring rolls in batches until golden brown and crispy.

Heat the oil to 350°F (175°C) and fry the spring rolls in batches until golden brown and crispy.

Step 5

Step 5

Drain on paper towels to remove excess oil.Serve hot with your favorite dipping sauce!

Drain on paper towels to remove excess oil.Serve hot with your favorite dipping sauce!