Description
This Perfectly Crispy Spring Rolls recipe features a savory ground chicken or pork filling mixed with aromatic garlic, ginger, and fresh vegetables, all wrapped in delicate spring roll wrappers and fried to golden perfection. Crispy on the outside and juicy on the inside, these spring rolls make a delicious appetizer or snack that’s sure to impress.
Ingredients
Scale
Filling Ingredients
- 1 pound ground chicken or ground pork
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger, minced
- 1 tablespoon oyster sauce
- 2 cups shredded green cabbage
- 1/2 cup carrots, shredded
- 1/4 cup green onions, sliced
Wrapping & Frying
- 15 spring roll wrappers
- 1 large egg, beaten
- Vegetable oil for frying (about 3 inches depth)
Instructions
- Cook the Filling: Heat sesame oil in a large skillet over medium-high heat. Add the ground meat and break it up into small pieces. Cook for 4-5 minutes until partially browned. Stir in minced garlic, grated ginger, and oyster sauce and continue cooking for another 3-4 minutes until the meat is fully cooked through.
- Add the Vegetables: Mix in shredded cabbage and carrots. Cook with the meat for 2-3 minutes, stirring frequently, until the vegetables soften slightly but remain crisp, avoiding excess sogginess. Transfer the filling mixture into a container and cool it in the refrigerator.
- Heat the Oil: Pour vegetable oil into a wok or deep skillet to about 3 inches depth and heat to 375°F (190°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Assemble the Spring Rolls: Lay one spring roll wrapper flat on a clean surface. Place about 2 tablespoons of the cooled filling lengthwise near the bottom edge. Brush beaten egg around the edges of the wrapper. Fold the bottom edge over the filling, tuck in the two sides tightly, and roll up firmly to seal. Repeat this process with all wrappers and filling.
- Fry the Spring Rolls: Carefully place spring rolls into the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve and Enjoy: Serve the hot spring rolls immediately with sweet chili sauce or your favorite dipping sauce. Enjoy the crisp exterior and flavorful filling as an appetizer or snack.
Notes
- Ensure the filling has cooled before wrapping to prevent wrappers from tearing.
- Maintain consistent oil temperature for even frying and prevent oily spring rolls.
- Do not overfill the wrappers to avoid breaking during frying.
- Spring rolls can be kept warm in a low oven (200°F) while frying the remaining batches.
