Crispy Fried Spring Rolls
These golden, shatteringly crisp spring rolls are filled with a savory blend of seasoned pork and crunchy vegetables, making them the perfect appetizer for any meal.
Ingredients
- •1/2 lb (225g) ground pork
- •2 cups shredded cabbage
- •1 cup shredded carrots
- •2 ounces glass noodles (cellophane noodles), soaked in hot water and chopped
- •2 cloves garlic, minced
- •1 tablespoon soy sauce
- •1 teaspoon sesame oil
- •1/2 teaspoon ground white pepper
- •15-20 spring roll wrappers (thawed)
- •1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- •Vegetable oil for deep frying
Instructions
- 1
In a large skillet, brown the ground pork over medium-high heat until fully cooked. Drain excess fat.
- 2
Add the garlic, cabbage, and carrots to the skillet, sautéing for 3-4 minutes until the vegetables are slightly softened.
- 3
Stir in the chopped glass noodles, soy sauce, sesame oil, and white pepper. Mix well, remove from heat, and let the mixture cool completely.
- 4
Place a spring roll wrapper on a flat surface like a diamond. Spoon about 2 tablespoons of filling onto the bottom third of the wrapper.
- 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 slurry and press to seal.
- 6
Heat 2 inches of oil in a deep pot or wok to 350°F (175°C).
- 7
Fry the spring rolls in small batches for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- 8
Remove with a slotted spoon and drain on a wire rack or paper towels before serving.
💡 Chef tips
- Ensure the filling is completely cool before wrapping to prevent the wrappers from becoming soggy or tearing.
- You can prepare the rolls in advance and freeze them on a tray; once frozen, transfer to a bag and fry directly from frozen, adding an extra minute to the cooking time.
- For a vegetarian version, simply substitute the ground pork with finely chopped shiitake mushrooms or extra firm tofu.
✅ How it should turn out
The finished spring rolls should have a deep golden, blistered exterior that crunches loudly when bitten, revealing a savory, aromatic filling that is perfectly moist.