Fried Spring Rolls
Crispy, golden spring rolls packed with seasoned ground turkey and vegetables, served hot with dipping sauce.
Ingredients
- •15 spring roll wrappers (frozen, thawed)
- •8 oz ground turkey or ground chicken
- •1 cup shredded green cabbage
- •1 medium carrot, grated
- •1/2 cup bean sprouts
- •2 dried shiitake mushrooms, rehydrated and finely chopped
- •2 green onions, finely chopped
- •1 clove garlic, minced
- •1 teaspoon grated fresh ginger
- •1 tablespoon soy sauce
- •1 teaspoon sesame oil
- •1 teaspoon cornstarch mixed with 1 tablespoon water (for sealing)
- •3 cups neutral oil for frying
- •Sweet chili sauce for serving
Instructions
- 1
Heat a tablespoon of oil in a skillet over medium-high heat and cook the ground turkey until fully browned and cooked through, breaking it up with a spoon.
- 2
Add the garlic, ginger, cabbage, carrot, mushrooms, and bean sprouts to the skillet, stirring until the vegetables are softened and any excess moisture evaporates.
- 3
Stir in the soy sauce and sesame oil, then remove the mixture from the heat and let it cool completely.
- 4
Place one spring roll wrapper on a clean surface in a diamond shape, and put about two tablespoons of the cooled filling near the bottom corner.
- 5
Fold the bottom corner over the filling, fold in the left and right sides tightly, and roll it up toward the top corner.
- 6
Brush the top corner with the cornstarch slurry and press gently to seal the roll completely.
- 7
Heat the neutral oil in a deep frying pan or pot to 350 degrees Fahrenheit (175 degrees Celsius).
- 8
Fry the spring rolls in small batches for 4 to 5 minutes, turning occasionally, until they are evenly golden brown and very crispy.
- 9
Transfer the fried spring rolls to a wire rack or paper towel-lined plate to drain excess oil before serving warm with sweet chili sauce.
💡 Chef tips
- Ensure the vegetable and meat filling is completely cooled and drained of moisture before wrapping to prevent soggy rolls and oil splatters.
- Keep unused spring roll wrappers covered with a damp paper towel while working so they do not dry out and crack.
- You can assemble the spring rolls ahead of time and freeze them unbaked on a tray before transferring them to a bag for future frying.
✅ How it should turn out
The finished spring rolls should have an ultra-crispy, blistered golden exterior and a savory, aromatic filling that is piping hot.