Fried Spring Roll Recipe

Prepare ingredients

Finely chop or shred all vegetables and proteins so they are small and consistent. If using shrimp, chop into small pieces. Mix soy sauce, oyster sauce (if using), sesame oil, sugar, white pepper and cornstarch in a small bowl and set aside.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and chopped shallot; sauté 30–45 seconds until fragrant but not browned.

Add ground pork (or substitute) and chopped shrimp (if using). Break meat up with a spatula and cook until no longer pink, about 3–4 minutes.

Add mushrooms and cook 1–2 minutes, then add carrots and shredded cabbage. Stir-fry until vegetables are just softened and most liquid has evaporated, about 3–4 minutes. Avoid overcooking — filling should be relatively dry so wrappers stay crisp.

Pour the reserved sauce mixture over the filling, stir well to combine and cook 30–60 seconds until sauce clings to the filling. Taste and adjust seasoning with a pinch more salt or soy if needed. Remove from heat and stir in sliced green onion. Let the filling cool to near room temperature (about 10 minutes).

Prepare a small bowl of the flour-and-water 'glue' by mixing the 2 tablespoons flour with 2 tablespoons water to a smooth paste. Keep a damp towel over wrappers to prevent drying.

Lay one spring roll wrapper diamond-shaped on a clean work surface with one corner pointing toward you. Place about 2–3 tablespoons of cooled filling near the corner closest to you, leaving a 1/2 inch border on each side.

Fold the corner over the filling, tuck it tightly, then fold both side corners toward the center. Brush the far corner edge with a little flour glue and roll up tightly to seal. Repeat with remaining wrappers and filling. You should get about 10 rolls depending on wrapper size and filling.

If not frying immediately, place assembled rolls seam-side down on a lightly greased tray and cover loosely with plastic wrap. Do not stack wet rolls.

Pour oil into a deep heavy pot or wok to a depth of about 2–3 inches (about 4–6 cups depending on your vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into the oil; it should sizzle and brown slowly.

Fry spring rolls in batches of 3–4, seam-side down first, being careful not to crowd the pot. Turn occasionally with tongs so they brown evenly. Fry until golden brown and crisp, about 3–4 minutes per batch.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined plate to drain. Let cool 2 minutes before serving so the filling firms slightly.

While rolls fry, combine rice vinegar, water, sugar, fish sauce, chili and crushed garlic in a small bowl. Stir until sugar dissolves. Taste and adjust balance of sweet-salty-sour to preference.

Serve sauce at room temperature alongside hot spring rolls.