What kind of wrappers should I use for this spring roll recipe?

For crispy, fried spring rolls like those in this spring roll recipe, you should use wheat-based spring roll wrappers. These are typically found in the frozen section of Asian grocery stores. Do not use rice paper wrappers, which are for fresh (unfried) spring rolls.

How can I prevent my spring rolls from becoming soggy or greasy?

The key to non-soggy, non-greasy spring rolls from this spring roll recipe is maintaining a consistent oil temperature of 350u00b0F (175u00b0C). Overcrowding the pot lowers the oil temperature, leading to greasy rolls. Also, ensure your filling is cool before rolling, and drain fried rolls on a wire rack to allow air circulation.

Can I make this spring roll recipe vegetarian?

Absolutely! This spring roll recipe is easily adaptable for a vegetarian diet. Simply substitute the ground pork with an equal amount of finely crumbled firm tofu, rehydrated textured vegetable protein (TVP), or a mixture of finely chopped mushrooms. Adjust seasonings as needed to taste.

Can I freeze these homemade spring rolls?

Yes, you can freeze uncooked spring rolls from this spring roll recipe. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They can be fried directly from frozen; just add a few minutes to the cooking time.

Spring Roll Recipe: 10 Steps to Crispy Homemade Perfection

Name: Crispy & Flavorful Homemade Spring Rolls
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Asian
Ingredients: 1 lb ground pork; 2 cups shredded green cabbage; 1 cup shredded carrots; 1/2 cup chopped shiitake mushrooms (fresh or rehydrated); 1/4 cup vermicelli noodles, cooked and chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp sesame oil; 1/2 tsp black pepper; 18-20 spring roll wrappers (wheat-based, square); 4-6 cups cooking oil, for frying (vegetable, canola, or peanut oil); Water, for sealing wrappers; Sweet chili sauce or nuoc cham, for serving

Ingredients

Scale

1 lb ground pork
2 cups shredded green cabbage
1 cup shredded carrots
1/2 cup chopped shiitake mushrooms (fresh or rehydrated)
1/4 cup vermicelli noodles, cooked and chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1/2 tsp black pepper
18-20 spring roll wrappers (wheat-based, square)
4-6 cups cooking oil, for frying (vegetable, canola, or peanut oil)
Water, for sealing wrappers
Sweet chili sauce or nuoc cham, for serving

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Instructions

Step 1: In a large bowl, combine the ground pork, shredded cabbage, shredded carrots, chopped shiitake mushrooms, vermicelli noodles, minced garlic, minced ginger, soy sauce, fish sauce, sesame oil, and black pepper. Mix thoroughly with your hands until all ingredients are well distributed.
Step 2: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the filling mixture and cook, breaking it up with a spoon, until the pork is no longer pink and the vegetables have softened slightly, about 7-10 minutes. Taste and adjust seasonings as needed. Allow the filling to cool completely.
Step 3: Prepare your workspace. Have your cooled filling, spring roll wrappers (covered with a damp cloth), a small bowl of water (for sealing), and a baking sheet lined with parchment paper ready.
Step 4: Lay one spring roll wrapper on a clean, dry surface, with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the cooled filling near the bottom corner of the wrapper.
Step 5: Fold the bottom corner over the filling, tucking it in tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
Step 6: Roll the wrapper tightly from the bottom upwards towards the top corner. Before reaching the very end, dip your finger in the water and moisten the top corner. Finish rolling to seal the spring roll. Repeat with the remaining filling and wrappers.
Step 7: Heat about 2-3 inches of cooking oil in a deep pot or Dutch oven to 350°F (175°C). Use a candy thermometer to monitor the temperature; maintaining it is vital for crispy, non-greasy spring rolls.
Step 8: Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until golden brown and crispy.
Step 9: Remove the fried spring rolls with a slotted spoon or spider and place them on a wire rack set over a baking sheet to drain excess oil.
Step 10: Serve hot with your favorite dipping sauce, such as sweet chili sauce or nuoc cham. Enjoy your homemade spring roll recipe!

Notes

For best results, ensure your filling is completely cool before rolling to prevent wrappers from tearing. Maintain consistent oil temperature for even cooking and crispiness. Serve immediately for optimal texture. These spring rolls also make a fantastic meal prep option for freezing uncooked.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Asian

Nutrition

Serving Size: 1 spring roll
Calories: 285 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0.1 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 35 mg

Ingredients

Instructions

Notes

Nutrition

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