Crispy spring rolls are a hallmark of cooking in many cultures, especially in Asian cuisine. That crunchy shell with the spiced up vegetable stuffing inside it, will make a great starter. This gorgeous recipe walks you through how to make these tasty rolls from home with a nice crunch every bite.
Ingredients
For about 20 spring rolls you will need the following:
For the Filling:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup bell peppers (use red or green to add color)
- 1/2-cup shiitake mushrooms, chopped small (or any mushrooms you have on hand)
- 1/2 cup green onions, chopped
- 1 clove garlic, minced
- 1tsp minced fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Wrappers:
- 1 package spring roll leaves (found in many supermarkets or Asian stores)
For Frying:
- Vegetable oil (for deep-frying the donuts)
For Dipping Sauce (optional):
- Soy sauce
- Sweet chili sauce
- Hoisin sauce
Method
Step 1: Prepare the Filling
To achieve the first step to having the crispy spring rolls. Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat When the oil is hot, add minced garlic and ginger, frying for about one minute, until both smell great. This will provide a great infusion of flavor into your filling.
Then, put the shredded cabbage, carrots, and chopped mushrooms into the pan. Add in the beans and peppers and stir-fry for an additional 5-7 minutes. Turn off the heat when the vegetables are cooked, but still bright and crunchy. You want them to be a little crunchy so that they remain crunchy in the final dish. Once the veg is cooked, add the bean sprouts and spring onions and stir-fry for a further 2-3 minutes.
When everything is nice and good, pour in your soy soya sauce and sesame oil. Season with salt and pepper, to taste, and be sure to stir well. Take the pan off of the heat and allow the filling to cool completely. The cooling step is essential because it prevents the spring roll wrappers from getting soggy when you go to put the rolls together.
Step 2: Roll the Spring Rolls
Once the filling has cooled, it’s time to roll your spring rolls. Start with a spring roll skin on your clean countertop with one of the corners facing you. Dab a tiny bit of water along the rim of your wrapper. This will help to stick the rolls together when you are done rolling them up.
Place about 2 tablespoons of the vegetable filling on the corner closest to you. Do not overfill it otherwise, the rolls will burst while frying. Carefully, fold corner over filling snugly then fold sides in. With 1 wrapper away from you, roll wrapper over the filling, it should be tight and neat. When you get to the edge, use a little extra water to thin the edge out. Now repeat this with the rest of the wrappers and filling.
Step 3: Fry the Spring Rolls
The only thing left to do now is fry your spring rolls. In a heavy bottom frying pan or vessel, add sufficient vegetable oil to deep fry the kofta and heat the oil to approximately 350F (175C). Check if the oil is hot enough by dropping a small piece of wrapper into the oil. You are all set if it bubbles & comes to the surface.
Add the spring rolls, a few at a time, into the hot oil. Cook in batches and do not overcrowd the pan for even cooking. Fry the rolls for 3-4 minutes and turning in between until golden and crunchy. With a slotted spoon take out the spring rolls and place onto a plate with some paper towels to absorb the excess oil.
Step 4: Serve and Enjoy
And there you go, your crispy spring rolls are all ready to be served! Serve them up on a plate with your dipping sauces on the side such as soy sauce, sweet chili sauce or hoisin sauce. Though these rolls are best were fresh, and hot, where their crunchy texture and savory flavour shine the most.
Tips for Perfect Crispy Spring Rolls
1.The Right Wrappers: Use the thin, see-through kind of spring roll wrappers. They will fry more crunchy and crispy as opposed to thicker varieties,
2.Filling Options: Feel free to make your filling your own! You may add some shrimps, chicken or cooked tofu, for lg protein. And you can also sprinkle fresh herbs like cilantro or basil to aroma.
3.Change to Baking: You may also wish to bake the spring rolls in place of frying, for a healthier alternative. Lightly oil them and put it in a preheated oven at 400 F (200 C) for around 20 minutes, flipping halfway through for an even color.
4.Make-Ahead: These spring rolls are perfect to make-ahead! You can make and shape them beforehand, freeze them. Fry them from frozen, adding a couple of minutes to the cooking time.
5.Leftovers: Store any leftover spring rolls in an airtight container in the fridge and eat within 2 days. When serving, reheat in an oven to get them crispy again.
Conclusion
Crispy spring rolls have long been a culinary delight, as well as a fun dish to make. Crispy on the outside with a mouthwatering veggie-filled center, you can never go wrong with a falafel. These rolls are actually very versatile and you can have fun filling them with whatever you want or even with a dipping sauce that you prefer.
Making your own spring rolls can be a lot of fun. Before you know it, you’re on a roll (both with the rolling and frying) and before you know it, they’re coming out of your hands in batches for the next family picnic, gathering with friends, or just Friday night in front of the tele. Perfect as an appetizer or snack, they are crispy little bites of happiness on your table.
So get the gear out, get dirty, and prepare the crispy spring rolls from home — it’s going to thrill your taste buds!
