Crispy spring rolls are a fantastic snack or appetizer that always bring a satisfying crunch. They’re filled with a mix of veggies like cabbage, carrots, and sometimes even a bit of meat or shrimp, all wrapped up in a thin, crispy shell that’s perfectly golden when fried. The contrast between the crunchy outside and the soft, flavorful filling is what makes them so irresistible.
I love making these spring rolls because they’re surprisingly easy to customize. You can add whatever veggies or proteins you like best, making them perfect for any season or craving. And the best part? You can prepare a batch ahead of time and fry them up fresh whenever you want a quick and tasty treat. I always keep some dipping sauce on the side, usually a tangy sweet chili or soy-based sauce, to give them that extra kick.
Whenever I serve crispy spring rolls, they disappear fast, which tells me everyone appreciates that satisfying snap with each bite. They’re great for parties or just a casual snack on the weekend. Plus, getting the wrappers nice and crispy is such a little win in the kitchen—it’s like a comforting reward that tastes great and feels like a celebration of simple, crunchy goodness.
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for that crispy texture. If you can’t find them, rice paper wrappers or even thin phyllo dough can work, but the cooking times will vary.
Vegetables: Cabbage, carrots, and bean sprouts give great crunch and freshness. Feel free to swap mushrooms with finely chopped cooked chicken or shrimp for a different twist.
Soy Sauce & Sesame Oil: Soy sauce adds umami, and sesame oil gives a nutty aroma. Use tamari or coconut aminos for a gluten-free option. Sesame oil is strong, so a little goes a long way.
Sealing Liquid: Water works well, but beaten egg makes a stronger seal if you have it. This helps prevent the rolls from opening during frying.
How Do You Roll and Seal Spring Rolls Without Them Falling Apart?
Rolling tightly and sealing correctly is key. Lay your wrapper diamond-shaped with a corner towards you:
- Place filling near you but not too close to edge.
- Fold bottom corner over filling, then fold sides inward.
- Roll up firmly but gently to avoid tearing.
- Use a bit of water or beaten egg to “glue” the last flap—dab it along edges before finishing the roll.
- If your wrapper is dry or brittle, moisten the edges slightly so they stick well.
Practice makes perfect! If the first few don’t hold, adjust how much filling you use or try sealing again. This helps keep them intact during frying.
Equipment You’ll Need
- Large wok or deep frying pan – perfect for stir-frying the filling evenly and deep-frying the rolls.
- Tongs or slotted spoon – helps you safely turn and remove the spring rolls from hot oil.
- Mixing bowl – for combining and cooling the filling before wrapping.
- Plate lined with paper towels – absorbs excess oil after frying to keep rolls crispy.
- Small bowl with water or beaten egg – for sealing the spring roll wrappers easily.
Flavor Variations & Add-Ins
- Add cooked ground pork or shrimp to the veggie mix for a meaty twist.
- Mix in shredded cabbage with chopped fresh mint or basil for a fresh, herbaceous flavor.
- Use hoisin sauce or a little chili garlic sauce in the filling for extra sweetness or heat.
- Swap white pepper with five-spice powder for a warm, slightly sweet aroma.
How to Make Crispy Spring Rolls?
Ingredients You’ll Need:
- 20 spring roll wrappers
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup finely chopped green onions
- 1/2 cup cooked and chopped mushrooms (optional)
- 1/4 cup chopped cilantro (optional)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
- 1 tsp sugar
- Salt to taste
- 1 tbsp vegetable oil (for stir-frying filling)
- Oil for deep frying (about 4 cups)
- Water or beaten egg (for sealing wrappers)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking the filling, plus around 15 minutes for rolling and frying the spring rolls. In total, expect to spend about 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat vegetable oil in a large pan or wok over medium heat. Add the minced garlic and cook until you can smell its aroma. Then add shredded cabbage, carrots, bean sprouts, green onions, and mushrooms if you’re using them. Stir-fry for 3 to 5 minutes until the veggies are just a bit soft.
Next, stir in soy sauce, sesame oil, white pepper, sugar, and salt to taste. Cook for another 1 to 2 minutes, then remove the pan from heat and let the filling cool down before wrapping.
2. Roll the Spring Rolls:
Lay one spring roll wrapper on a clean, flat surface with a corner pointing towards you, forming a diamond shape. Spoon about 2 to 3 tablespoons of the cooled filling near the corner closest to you.
Fold the corner over the filling, then tuck the two side corners towards the center. Roll up tightly until almost sealed. Moisten the top edge with water or beaten egg and finish rolling to seal the spring roll firmly.
3. Fry Until Crispy:
Heat oil in a deep fryer or large heavy pot to 350°F (175°C). Carefully place a few spring rolls into the hot oil, frying in batches. Turn them occasionally to get even golden brown coloring. It takes about 3 to 5 minutes for each batch.
Once fried, remove the spring rolls and drain on paper towels to remove excess oil.
4. Serve and Enjoy:
Serve your crispy spring rolls hot, with sweet chili sauce or your favorite dipping sauce. Enjoy the crunchy, tasty treat!
Can I Use Frozen Vegetables for the Filling?
Yes, you can use frozen vegetables, but be sure to thaw and drain them well before stir-frying to avoid extra moisture, which can make the spring rolls soggy.
What Can I Substitute for Spring Roll Wrappers?
If you don’t have spring roll wrappers, rice paper wrappers or thin phyllo dough can work. Just keep in mind frying times may vary, and the texture might be a bit different.
How Do I Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 10-15 minutes to keep them crispy.
Can I Bake Instead of Frying the Spring Rolls?
Absolutely! Brush the rolls lightly with oil and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, turning halfway, until golden and crispy for a healthier alternative.