Tulo

Crispy Spring Rolls Recipe

Spring roll wrappers are thin enough to fry up shatteringly crisp without turning greasy, and squeezing the filling dry first keeps steam from building up inside and splitting the wrapper as it fries.

Prep
35 min
Cook
20 min
Total
55 min
Servings
6

Ingredients

Servings6
  • 20 wrappers spring roll wrappers (spring roll pastry, thawed if frozen)
  • 3/4 lb ground pork
  • 2 cups green cabbage, finely shredded
  • 1 cup carrot, julienned or grated
  • 1/4 cup dried wood ear mushrooms, rehydrated and finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 large egg, beaten (for sealing)
  • 3 cups neutral oil, for frying

Nutrition per serving

Calories
1304
Protein
18g
Carbs
34g
Fat
123g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Squeeze the shredded cabbage with your hands over the sink to wring out as much liquid as possible; a wet filling is the main cause of soggy, split wrappers.
  2. 2In a large bowl, combine the ground pork, wrung-out cabbage, carrot, wood ear mushrooms, garlic, soy sauce, and sesame oil. Mix with your hands until evenly combined.
  3. 3Heat a small skillet over medium heat and cook a spoonful of the filling until no longer pink, then taste and adjust the soy sauce if needed.
  4. 4Separate the spring roll wrappers and keep them covered with a damp towel so they don't dry out and crack while you work.
  5. 5Lay one wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling in a line near the bottom corner.
  6. 6Fold the bottom corner over the filling and roll once, then fold in both side corners like an envelope, brushing the top corner with beaten egg before rolling to seal tightly.
  7. 7Repeat with the remaining wrappers, keeping finished rolls covered with a damp towel so they don't dry out before frying.
  8. 8Pour oil into a heavy pot or wok to a depth of about 2 inches (5 cm) and heat to 325°F (165°C).
  9. 9Fry the rolls in batches of 4-5, without crowding the pot, for 6-8 minutes, turning occasionally, until deep golden brown and crisp.
  10. 10Lift out with a spider or slotted spoon and drain on a wire rack set over a baking sheet (not paper towels, which trap steam and soften the bottom).

Tips & variations

  • Add a handful of soaked glass noodles (cut short) to the filling to stretch it further without diluting the flavor.
  • For shrimp spring rolls, swap half the pork for chopped raw shrimp; it cooks through in the same fry time.
  • Rolled, unfried spring rolls freeze well: lay them on a tray until solid, then bag them and fry straight from frozen, adding 2-3 minutes to the fry time.
  • Keep a small bowl of water nearby as a backup seal if you run out of beaten egg; it works nearly as well.

Storage & reheating

Store cooled fried spring rolls in an airtight container in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven or air fryer for 6-8 minutes to re-crisp; microwaving makes them soft and chewy. Uncooked rolled spring rolls freeze well for up to 2 months.

Tips from the Tulo kitchen

  • Stack wrappers with a slightly damp paper towel between each one before separating them; they tear far less when they're not bone dry.
  • Rolling the spring rolls a bit tighter than feels natural keeps air pockets from forming, which is what causes rolls to burst open in the fryer.

FAQ

What's the difference between spring roll wrappers and egg roll wrappers?

Spring roll wrappers are made from wheat flour and water (sometimes rice flour) and fry up thin and glassy-crisp, while egg roll wrappers contain egg and are thicker, chewier, and bubblier when fried. They aren't interchangeable if a recipe depends on a delicate, shattering crust.

Can I bake spring rolls instead of frying them?

Yes, though the texture is drier and less blistered. Brush the rolls generously with oil on all sides and bake at 425°F (220°C) for 15-20 minutes, flipping halfway through.

Why did my spring roll wrappers crack while rolling?

Wrappers dry out fast once separated from the stack. Keep unused wrappers covered with a damp towel and work through them quickly, especially in a dry kitchen.

Can I use rice paper instead of spring roll wrappers for this recipe?

Not for frying. Rice paper is meant to be softened in water and eaten fresh or wrapped, not deep-fried; it turns tough and blistered rather than crisp in hot oil.

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