Can I make these spring rolls ahead of time?

Absolutely! You can prepare the filling up to 2 days in advance and keep it refrigerated. For maximum freshness, I recommend assembling the rolls just before frying. If needed, you can assemble a few hours ahead and keep them covered with a slightly damp towel in the refrigerator to prevent drying out.

Why are my spring rolls breaking open during frying?

This typically happens when the rolls are either overfilled or not sealed properly. Try using less filling, making sure to roll them tightly, and sealing the edges well with egg wash. Another common cause is oil that's too hot, which can cause the wrappers to break apart quickly. Maintain that 375°F temperature for best results.

Can I bake these instead of frying them?

Yes! For a healthier version, brush the assembled rolls with oil and bake at 425°F for about 15-20 minutes, turning halfway through, until golden brown and crispy. The texture won't be exactly the same as fried, but they'll still be delicious.

What's the difference between spring rolls and egg rolls?

Great question! Spring rolls typically use thinner wrappers made from just flour and water, resulting in a lighter, crispier texture. Egg rolls use thicker wrappers containing egg, which creates a more substantial, bubbly exterior when fried. The fillings often differ too, with egg rolls frequently containing more cabbage and sometimes bean sprouts.

Perfectly Crispy Spring Rolls Recipe

Name: Perfectly Crispy Spring Rolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 pound ground chicken or ground pork; 1 tablespoon sesame oil; 1 tablespoon minced garlic; 1 tablespoon grated ginger, minced; 1 tablespoon oyster sauce; 2 cups shredded green cabbage; 1/2 cup carrots, shredded; 1/4 cup green onions, sliced; 15 spring roll wrappers; 1 large egg, beaten; Vegetable oil for frying

Description

Perfectly crispy spring rolls filled with a flavorsome mix of ground meat, vegetables, and seasonings wrapped in thin pastry and fried to golden perfection. Ideal as an appetizer or snack.

Ingredients

Units Scale

Filling

1 pound ground chicken or ground pork
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger, minced
1 tablespoon oyster sauce
2 cups shredded green cabbage
1/2 cup carrots, shredded
1/4 cup green onions, sliced

Wrapping and Frying

15 spring roll wrappers
1 large egg, beaten
Vegetable oil for frying

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Instructions

Cook the Filling: Heat sesame oil in a large skillet over medium-high heat. Add in ground meat and break it up into smaller pieces. Cook for 4-5 minutes. Add the garlic, oyster sauce, and minced ginger to the skillet, and continue cooking for 3-4 more minutes until the meat is thoroughly cooked.
Add the Vegetables: Stir in shredded cabbage and carrots. Cook alongside the meat until the vegetables soften slightly, but ensure they remain a bit firm, about 2-3 minutes. The filling should not be soggy. Once cooked, transfer the mixture into a container and allow it to cool in the fridge.
Heat the Oil: Heat 3 inches of vegetable oil in a wok or deep skillet to 375 degrees Fahrenheit.
Assemble the Spring Rolls: Lay a spring roll wrapper flat on a surface. Add about 2 tablespoons of the filling lengthwise to the center of the wrapper, being careful not to overfill it. Use your finger or a small brush to apply beaten egg around the edges of the wrapper. Fold the bottom edge of the wrapper up and over the filling, tuck the two sides over, and roll the wrapper tightly. Ensure the roll is sealed securely. Repeat the wrapping process with the remaining ingredients.
Fry the Spring Rolls: Carefully place the wrapped spring rolls into the hot oil in small batches. Fry for 2-3 minutes until they turn a golden brown color. Remove the fried spring rolls and place them on a plate or a cooking sheet lined with paper towels to remove any excess oil.
Serve and Enjoy: Serve the hot spring rolls with sweet chili sauce for dipping and enjoy the crisp and flavorful appetizer.

Notes

Ensure the filling is not soggy to prevent the spring rolls from becoming too wet during frying.
Do not overfill the wrappers to avoid difficulties when rolling.
Maintain the oil temperature at 375 degrees Fahrenheit for optimal frying results.
Use sweet chili sauce or your preferred dipping sauce for added flavor.

Nutrition

Serving Size: 1 spring roll
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 8g
Cholesterol: 25mg