Fried Spring Rolls

Description

Crispy on the outside, tender and flavorful on the inside — these fried spring rolls (also known as egg rolls in some cuisines) are a popular Asian appetizer or snack. Filled with a savory mixture of vegetables, and optionally meat, wrapped in thin pastry sheets, and deep-fried to golden perfection, they’re perfect for parties, snacks, or as a side dish to a main meal.

📝 Ingredients for Fried Spring Rolls

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 200 g (7 oz) ground chicken, pork, or beef (optional for vegetarian version)

• 1 medium carrot, julienned

• 1 cup cabbage, shredded

• 1/2 cup bean sprouts

• 1/4 cup green onions, chopped

• 1 tbsp soy sauce

• 1 tbsp oyster sauce (optional)

• 1 tsp sesame oil

• Salt & pepper to taste

For Wrapping & Frying:

• 20 spring roll wrappers (store-bought or homemade)

• 1 egg, beaten (for sealing)

• Vegetable oil for deep frying

🍳 Instructions

1. Prepare the Filling

   • Heat vegetable oil in a wok or skillet over medium heat.

   • Sauté garlic and onion until fragrant.

   • Add ground meat (if using) and cook until browned.

   • Stir in carrots, cabbage, and bean sprouts. Cook for 2–3 minutes until slightly tender but still crisp.

   • Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Mix well.

   • Remove from heat, stir in green onions, and let the filling cool completely.

2. Wrap the Spring Rolls

   • Place one wrapper on a flat surface, with a corner pointing toward you (diamond shape).

   • Add 2 tbsp of filling near the bottom corner.

   • Fold the bottom corner over the filling, fold the sides inward, and roll up tightly.

   • Brush the top corner with beaten egg to seal. Repeat for all rolls.

3. Fry the Spring Rolls

   • Heat oil in a deep pan to 175°C (350°F).

   • Fry spring rolls in batches for 3–5 minutes until golden brown and crispy.

   • Drain on paper towels to remove excess oil.

4. Serve

   • Serve hot with sweet chili sauce, plum sauce, or soy-vinegar dip.

📌 Notes

• Wrappers dry out quickly — cover them with a damp towel while wrapping.

• Cooling the filling before wrapping prevents soggy rolls.

• Use a thermometer for oil temperature to ensure even crispness.

💡 Tips

• For extra crispiness, double-fry the rolls: fry once until pale golden, remove, rest 2 minutes, then fry again until deep golden brown.

• If baking instead of frying, brush with oil and bake at 200°C (400°F) for 15–20 minutes, turning halfway.

• You can freeze uncooked rolls — fry straight from frozen, adding 1–2 extra minutes cooking time.

🍽 Servings

Makes: 20 rolls
Serving Size: 2 rolls

📊 Nutritional Info (per serving of 2 rolls, with chicken)

• Calories: ~210 kcal

• Protein: 9 g

• Fat: 11 g

• Carbohydrates: 20 g

• Fiber: 2 g

• Sodium: 360 mg

(Values may vary based on ingredients and cooking method.)

🌿 Benefits

• Rich in fiber from vegetables.

• Can be customized to suit dietary needs (vegetarian, vegan, gluten-free wrappers).

• Makes a great make-ahead snack or party appetizer.

❓ Q/A

Q: Can I make them vegetarian?
A: Yes! Simply omit the meat and add more vegetables like mushrooms, bell peppers, or tofu.

Q: Why are my rolls soggy?
A: Likely due to too much moisture in the filling — make sure to cook and cool it before wrapping.

Q: Can I air-fry these?
A: Yes! Brush with oil and air fry at 190°C (375°F) for 8–10 minutes, turning halfway until crisp.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to restore crispness.