Spring Rolls
Spring Rolls are crispy, flavorful, and packed with fresh ingredients! Whether filled with veggies, shrimp, or chicken, these golden, crunchy delights make the perfect appetizer or snack. Serve them with sweet chili or peanut sauce for an irresistible bite. Try this easy recipe today!
Calories: 180kcal
Ingredients
- For the Spring Rolls:
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup julienned carrots
- ½ cup bean sprouts
- ½ cup cooked shrimp chicken, or tofu (optional)
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground black pepper
- 1 tbsp cornstarch + 2 tbsp water for sealing
- Vegetable oil for frying
- For the Dipping Sauce:
- ¼ cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp sesame seeds optional
Instructions
- Prepare the Filling – In a pan, heat sesame oil over medium heat. Sauté garlic, cabbage, carrots, and bean sprouts for 3 minutes. Stir in soy sauce, black pepper, and cooked shrimp or chicken. Remove from heat and let cool.
- Assemble the Spring Rolls – Lay a wrapper on a clean surface. Place 2 tbsp of filling near the bottom corner. Fold the bottom over the filling, tuck in the sides, and roll tightly. Seal with cornstarch-water mixture.
- Fry Until Crispy – Heat vegetable oil to 350°F (175°C). Fry the spring rolls in batches for 3-4 minutes until golden brown. Remove and drain on paper towels.
- Make the Dipping Sauce – Mix sweet chili sauce, soy sauce, and rice vinegar. Sprinkle with sesame seeds if desired.
- Serve & Enjoy – Serve hot with the dipping sauce and enjoy the crispy goodness!
Notes
- For extra crispiness, double-fry the rolls for an even crunchier texture.
- Use rice paper wrappers for a gluten-free, fresh version.
- To bake instead of fry, brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Freeze before frying for quick, ready-to-cook appetizers.