Spring Rolls
Crispy fried spring rolls with mixed vegetables — the Chinese-American restaurant classic that's surprisingly easy at home. The trick is well-drained filling and rolling tightly to prevent oil seepage. Crispy on the outside, tender vegetables inside.
Prep Time
13 min
Cook Time
10 min
Servings
2
Calories
348 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Carrot½ medium
- Bell Pepper½
- Onion½ medium
- Wrapper½
- Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Carrot0.5 medium
- Bell Pepper0.5
- Onion0.5 medium
- Wrapper0.5
- Oil1 tbsp
Instructions
- 1
Slice 3 cups of cabbage and 1 cup of carrots into thin matchsticks. Toss with 1 teaspoon salt and let drain in a colander for 30 minutes. Squeeze hard to remove all water.
- 2
Heat 1 tablespoon of oil in a wok over high heat. Add 4 minced garlic cloves and 1 tablespoon grated ginger, stir 15 seconds. Add the drained cabbage and carrots plus 1 cup sliced mushrooms and ½ cup bean sprouts. Stir-fry 3 minutes until just wilted.
- 3
Season with 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, ½ teaspoon white pepper, 1 teaspoon sugar, 3 chopped scallions. Transfer to a bowl and cool completely.
- 4
Working with one spring roll wrapper at a time (keep the rest covered), spoon 2 tablespoons of cool filling onto the lower third. Fold the bottom over the filling, fold in both sides, roll tightly. Seal the seam with beaten egg.
- 5
Heat 3 inches of oil to 350°F. Test with a small piece of wrapper — should sizzle immediately.
- 6
Fry 4-5 spring rolls at a time for 4 minutes, turning once, until deep golden brown. Drain on a wire rack. Serve immediately with sweet chili sauce or soy-vinegar dipping sauce.
Watch how to make Spring Rolls
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💡 Expert Tips
- 1.Salt and drain the cabbage. Non-negotiable. Wet filling = soggy spring rolls.
- 2.Cool filling completely. Hot filling melts and tears the wrappers as you roll.
- 3.Roll tightly. Air pockets cause uneven cooking. Loose rolls burst in the oil.
- 4.Oil at 350°F. Too cool = greasy; too hot = burnt outside, raw inside.
🔬 Why It Works
Spring rolls succeed when the filling is moist-but-not-wet, well-seasoned, and rolled tightly in a wrapper that fries to shatter-crisp. The cabbage salt-and-drain technique reduces water content while keeping the vegetables crisp. Tight rolling ensures even cooking and prevents bursting. The 350°F oil temperature creates the steam barrier that crisps without absorbing oil.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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