Spring Rolls

Spring Rolls are the vegetarian appetizer cousins of the traditional egg roll.  Are they just vegetarian egg rolls? No. Spring Rolls are much better than egg rolls because the super thin crispy wrapper is crispier and lighter than egg rolls; less oil seeps into it. You can fill spring roll wrappers with anything: traditional vegetarian fillings, chicken, pork or even a shrimp filling is amazing.

Spring Rolls are easy to make and since your filling is already fully cooked you only need to fry them long enough to cook the wrappers to a perfect golden brown.


  • Use spring roll wrappers. These are thinner than traditional egg roll wrappers so please don’t substitute anything else for them. If you can’t find them at your local grocer try an ethnic market instead.
  • Do not buy rice paper. If you were to Google it you’ll see some of the images include a translucent white wrapping. These are for fresh rolls with fresh vegetable filling. Do not buy and fry these. Those are soaked in water before wrapping and are never fried.
  • Keep the spring roll wrappers covered before using. If they dry out, they will become brittle and break.
  • For crisper, lighter spring rolls, cut the vegetables thinly.
  • Cook the filling until it is as dry as you can make it. Wet fillings make soggy spring rolls.
  • DO NOT overfill the rolls. I use about two tablespoons of filling to keep them thin enough to fry well even when frozen.
  • DO NOT put hot fillings in the wrapper. It will become soggy very quickly.
  • Wrap the spring rolls tightly and add a bit of water to the edges to seal them after wrapping.
  • Eliminate as much air as possible or the roll may burst during frying.
  • Freeze the filled rolls in a single layer until frozen so they don’t stick together. This will prevent the seal from breaking when you try to fry them individually.

Ingredients (24 spring rolls)

  • ¼ cup canola oil divided
  • 8 cups Napa cabbage thinly sliced
  • 2 cloves garlic minced
  • 2 carrots,  thinly sliced
  • 8 ounces bamboo shoots thinly sliced
  • 2 tablespoons mirin
  • ¼ cup low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 24 8? square spring roll wrappers
  • canola oil for frying
  1. Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
  2. Add in the garlic, carrots and bamboo shoots and cook for one minute, stirring before adding in the mirin, soy sauce and sesame oil and stirring again. Then let filling cool completely.
  3. Mix cornstarch with two tablespoons of water.
  4. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers tightly closed.
  5. Heat 3 inches of oil in a Dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

Spring Rolls are often served with Sweet and Sour Sauce or Chinese Hot Mustard.

  • Yield: 24 spring rolls
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


courtesy:  Chef Sabrina

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