Crispy Fried Spring Rolls
These golden, shatteringly crisp spring rolls are filled with a savory blend of vegetables and tender chicken, making them the perfect crowd-pleasing appetizer.
Ingredients
- •1 tablespoon vegetable oil
- •1/2 pound ground chicken
- •2 cups shredded cabbage
- •1 large carrot, julienned
- •2 cloves garlic, minced
- •1 teaspoon grated fresh ginger
- •1 tablespoon soy sauce
- •1 teaspoon sesame oil
- •12 spring roll wrappers (thawed)
- •1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- •3 cups vegetable oil (for frying)
Instructions
- 1
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the ground chicken and cook until browned and fully cooked through.
- 2
Add the cabbage, carrots, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender.
- 3
Stir in the soy sauce and sesame oil. Remove from heat and let the mixture cool completely before wrapping.
- 4
Place a spring roll wrapper on a clean surface like a diamond. Place 2 tablespoons of filling in the center.
- 5
Fold the bottom corner over the filling, fold in the two side corners, and roll tightly toward the top corner. Brush the top edge with the cornstarch mixture to seal.
- 6
Heat the 3 cups of oil in a deep pot to 350°F (175°C).
- 7
Fry the spring rolls in small batches for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
- 8
Remove with a slotted spoon and drain on paper towels before serving hot with your favorite dipping sauce.
💡 Chef tips
- Ensure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy or tearing.
- You can make these ahead of time and freeze them un-fried; fry them directly from frozen, adding an extra minute to the cooking time.
- For a vegetarian version, replace the ground chicken with finely chopped shiitake mushrooms or extra-firm tofu.
✅ How it should turn out
The finished spring rolls should be golden-brown with a light, bubbly, and incredibly crispy exterior, revealing a savory, aromatic, and tender filling inside.