Do you like crunchy and delicious snacks? This recipe for fried spring rolls is just what you need! Browned to perfection and stuffed with a tasty vegetable mix, these spring rolls are an irresistible delicacy for any occasion. Whether you serve them as an aperitif at your next dinner or enjoy them as a weekend snack, we guarantee that they will love everyone!
This recipe is quick, easy and full of flavor. Use simple ingredients such as Chinese cabbage, carrots and onions, seasoned to perfection, wrapped in delicate wafers for spring rolls and fried until they are crispy. Hands to the work!
What are fried spring rolls?
Spring rolls are a popular dish in Chinese and other Asian cuisines, which are usually served as an appetizer or snack. Traditionally, they are filled with a mixture of vegetables or meat, wrapped in a fine dough and fried until crispy. Their light and crispy texture makes them one of the favorite dishes in many cultures.
Although spring rolls are native to China, they are now enjoyed all over the world and are usually served in celebrations such as Chinese New Year. This recipe for fried spring rolls offers a simple version with fresh vegetables and simple seasonings, ensuring that they are always crispy and delicious.
Why everyone will love this recipe
These homemade and crunchy spring rolls are not only delicious, but also incredibly easy to prepare. The vegetables in the filling retain their crunchy texture, creating a delicious experience in each bite. Its golden and crispy exterior gives them that perfect crunchy touch that everyone loves. In addition, they can be served with your favorite sauce: soy sauce, sweet chili sauce or even peanut sauce. These spring rolls are ideal for parties, game nights or just for a snack.
Cooking tips
Don’t overfill the rolls: use a moderate filling. If you overfill them, it will be difficult to seal them and they could open up when frying them.
Ideal frying temperature: Make sure the oil is at the right temperature (175 °C / 350 °F). If it is too hot, the muffins will burn; if it is too cold, they will absorb too much oil and will be soft.
Draining from vegetables: After cooking the vegetables, let them rest in a strainer to remove excess moisture. This step prevents the rolls from being soft.
Alternative filling options: You can add other ingredients such as shredded chicken, mushrooms or even tofu to create variations of this recipe.
Frequently Asked Questions
Can I use different fillings for spring rolls?
Yeah, let your imagination run wild with the stuffing! You can add shrimp, chicken, tofu or mushrooms to make them even more substantial.
Can I bake spring rolls instead of frying them?
Yes! For a healthier alternative, spread the spring rolls with oil and bake at 190°C (375°F) for 20-25 minutes until golden brown and crunchy.
How can I get the spring rolls to be crunchy after frying them?
To keep your spring rolls crispy, avoid covering them immediately after frying. Let them cool a little over a rack, which will allow the air around them to circulate.
Can I prepare these spring rolls in advance?
Yes, you can prepare the spring rolls one day in advance. You just have to refrigerate and fry them just before serving them to make them crunchy.
What is the best spring roll frying oil?
Vegetable oil or peanut oil are best suited because they have high smoke points and neutral flavors, which will not interfere with the taste of the rolls.
How to Store
If you have plenty of fried spring rolls, store them in an airtight container in the refrigerator for up to 2 days. To reheat, fry them for 1 or 2 more minutes or bake them at 175 °C (350 °F) for 10 minutes to recover their crispy texture.
How to Freeze
Freezing fried spring rolls is easy! Place them in a single layer on a baking sheet and freeze them until they are solid. Once frozen, transfer them to a sealed bag or airtight container and keep them for up to one month. When you want to cook them, fry them directly frozen for 5 to 7 minutes or bake at 190°C (375°F) for 25 to 30 minutes.
FOR 20 ROLLS:
COL CHINA400 g
ONION1
CARROTS2
RICE WINE40 ml
SAL
WHITE PEPPER
WAFERS FOR SPRING ROLLS
EGG CLARE
VEGETABLE OIL
How to Prepare Crispy Spring Rolls
Thaw the spring roll wafers for 30 minutes at room temperature, covering them with a damp cloth to prevent them from drying out. Cut the Chinese cabbage, onion and carrots into thin strips. Heat a pan or wok with a little vegetable oil. Add the onions and fry for a couple of minutes. Then, add the carrots and Chinese cabbage, season with salt and pepper and cook for a few minutes. Add the rice wine to the pan and cook for another 5 minutes, making sure the vegetables stay crispy but cooked.
Transfer the cooked vegetables to a strainer to drain excess liquid. Place a wrap on a flat surface, add a portion of the vegetable filling and roll it tightly.
Seal the edges with egg white.
Heat the oil to 175 °C (350 °F) and fry the spring rolls in batches until golden brown and crisp.
Drain on absorbent paper to remove excess oil. Serve hot with your favorite sauce!
