Deep Fried Spring Rolls Recipe
Ground pork, taro root, mung bean, bean thread noodles, wheat wrapper, sweet chilli sauce Gluten-Friendly and Veggie Option Available
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Ingredients
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Filling
Wrappers & Coating
Frying
Sauce & Garnish
Method
Filling
- 1
Prepare mung beans and bean thread
If using dried split mung beans, rinse and simmer in 1 cup water for 15–20 minutes until tender; drain well. Soak bean thread noodles in warm water for 8–10 minutes until soft, then drain and roughly chop into 1-inch pieces.
- 2
Cook aromatics and protein
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add diced onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground pork (or mashed tofu) and break up with a spatula; cook until pork is no longer pink, about 4–5 minutes (if using tofu, cook until warmed through and slightly golden).
- 3
Add vegetables and seasonings
Stir in grated taro, shredded carrot, cooked mung beans, and chopped bean thread noodles. Add soy sauce, oyster or mushroom sauce, sesame oil, white pepper, and ½ teaspoon salt. Continue to cook, stirring frequently, until taro softens and moisture is mostly evaporated, about 5–7 minutes. Taste and adjust seasoning (add a pinch more salt or 1/2 tsp sugar if desired). Remove from heat and stir in sliced green onions. Let filling cool completely (15–20 minutes) before wrapping.
Wrappers & Assembly
- 4
- 5
Make cornstarch slurry
Mix 1 tablespoon cornstarch with 2 tablespoons water to create a paste for sealing wrapper edges.
- 6
Fill and roll spring rolls
Place one wrapper on a clean surface in diamond orientation (point facing you). Spoon about 2–3 tablespoons of cooled filling onto the lower third of the wrapper, leaving a 1/2-inch border. Fold the bottom corner up over the filling, tuck tightly, fold the two side corners inward, then roll up toward the top corner. Brush the top corner edge with the cornstarch slurry (or beaten egg) to seal. Repeat until all filling is used (about 12 rolls). Place assembled rolls seam-side down on a tray and chill for 10 minutes to firm up (helps prevent unrolling in oil).
Frying
- 7
Heat oil
Pour oil into a deep, heavy-bottomed pot to a depth of 2–3 inches (about 3–4 cups). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden spoon—steady bubbles should form around it.
- 8
Fry spring rolls
Working in batches (do not overcrowd), carefully lower 3–4 spring rolls into the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer rolls to a wire rack or paper towel-lined plate to drain. Keep fried rolls in a single layer and hold in a warm (200°F / 95°C) oven for up to 20 minutes if making ahead in small batches.
- 9
Finish
If any rolls have excess oil, blot lightly with paper towels. Let cool for 2 minutes before serving so filling firms slightly.
Sauce & Serve
- 10
Plate and garnish
Arrange deep fried spring rolls on a platter. Serve with sweet chilli sauce in a small bowl alongside. Garnish with chopped cilantro and lime wedges. For gluten-friendly or veggie versions, label accordingly and ensure sauces used (tamari, mushroom stir-fry sauce) are gluten-free.