Crispy Spring Rolls
A good spring roll should be structurally sound, holding a tightly bound filling without turning soggy. The secret is in the prep; if your filling releases juice while rolling, the inside of the wrapper turns to paste.
Manage the moisture
The filling must be completely cooled before you start rolling. Warm filling will steam the wrapper from the inside, causing the rolls to tear or bubble unevenly in the oil.
- large mixing bowl
- heavy-bottomed pot or wok
- spider strainer
- baking sheet lined with paper towels
What goes in.
- 12spring roll wrappers
- 2 cupsgreen cabbage, shredded very thin
- 1 cupcarrots, julienned
- 1/2 lbground pork or firm tofu, crumbled
- 2 tbspsoy sauce
- 1 tsptoasted sesame oil
- 2 clovesgarlic, minced
- 1 tbspcornstarch mixed with 1 tbsp water (sealant)
- 32 ozneutral oil for frying
Removing air pockets
Fold the bottom corner over the filling, tuck tightly, and roll once before folding the sides inward. A loose roll traps oil and creates a greasy result.
The method.
Cook the filling
Sauté the pork or tofu until browned. Add cabbage, carrots, and garlic. Cook until vegetables wilt but retain a slight crunch. Stir in soy sauce and sesame oil. Drain any excess liquid in a colander and let cool completely.
Assemble
Place a wrapper corner-up. Add two tablespoons of filling near the bottom. Fold the bottom corner over, fold in the sides, and roll upward. Brush the final corner with cornstarch paste and press to seal.
Fry
Heat oil to 350°F. Carefully lower rolls into the oil in batches of four. Fry for 4 to 5 minutes, turning occasionally, until the bubbles around the wrapper subside and the surface is a uniform pale gold.
Drain
Transfer to a wire rack or paper towels for two minutes before serving.
Other turns to take.
Vegetarian
Replace pork with finely chopped shiitake mushrooms for a deeper flavor profile.
Glass Noodle
Add rehydrated, finely snipped bean thread noodles to the filling for extra texture.
When it doesn't go to plan.
Keep unused wrappers covered with a damp cloth so they do not dry out and become brittle.
If the oil is too hot, the wrapper will burn before the center gets hot; if it's too cool, the rolls will soak up oil and become heavy.
Test one roll first to ensure the seal holds before frying the rest.
The ones that keep coming up.
Can I bake these?
You can brush them with oil and bake at 400°F for 20 minutes, though the texture will be closer to a cracker than a crisp fried shell.
Why did my rolls burst?
Usually because of air trapped inside or the filling was too wet. Ensure the seal is tight and the filling is drained well.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe