Crispy Fried Spring Rolls
Crispy spring rolls rely on a dry filling and a tight roll to prevent the wrapper from soaking up oil. You fry them in small batches at a steady medium-high heat until they reach a deep, shattered-glass texture.
Control your moisture to guarantee the crunch.
The biggest mistake is adding wet ingredients to the filling. Sauté the vegetables until they are completely dry, and cool the mixture fully before rolling.
- large heavy-bottomed wok or Dutch oven
- spider strainer
- deep-fry thermometer
- cooling rack with a sheet pan underneath
What goes in.
- 1 lbgreen cabbage, shredded very thin
- 2large carrots, grated
- 1 cupbean sprouts
- 1/2 lbground pork or firm tofu, crumbled
- 2 tbspsoy sauce
- 1 tbsptoasted sesame oil
- 20spring roll wrappers, thawed
- 1egg, beaten (for sealing)
- 4 cupsneutral oil for frying
Tight rolls prevent oil absorption
Roll as tightly as you can without tearing the wrapper. Use the egg wash to seal the final corner securely so no oil enters the roll during frying.
The method.
Cook the filling
Sauté the pork until browned. Add carrots, cabbage, and sprouts. Cook over medium-high heat until the liquid evaporates and the cabbage wilts. Stir in soy sauce and sesame oil. Spread on a plate to cool completely.
Assemble
Place a wrapper like a diamond. Add two tablespoons of filling in the center. Fold the bottom corner up, fold in the sides, and roll tightly toward the top corner. Brush the tip with egg wash and press to seal.
Fry
Heat oil to 350°F. Slip 4 or 5 rolls into the oil at a time. Maintain the temperature as they fry, turning occasionally, until the wrappers turn a deep golden brown and feel rigid against the spider.
Drain
Transfer the rolls to the cooling rack. Let them rest for five minutes before serving so the residual oil drains away and the shell stays crisp.
Other turns to take.
Shrimp and Chive
Replace the ground pork with finely chopped raw shrimp and double the amount of garlic chives for a sharper, cleaner flavor profile.
When it doesn't go to plan.
Cover your stack of wrappers with a damp cloth while rolling to prevent them from drying out and cracking.
If the oil is too cold, the wrappers will become oily and heavy; keep a thermometer handy.
Do not overcrowd the pot or the oil temperature will drop too quickly.
The ones that keep coming up.
Why did my rolls burst open?
The filling was likely too wet or the seal wasn't tight enough. Always let the filling cool and use sufficient egg wash on the edges.
Can I make these ahead of time?
Yes. Wrap and freeze them raw. You can fry them directly from frozen; just add an extra minute or two to the cooking time.
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