Fried Spring Roll Recipe
Make Fried Spring Roll Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers & Sealing
Frying
Optional Dipping Sauce (Nuoc Cham style)
Method
Filling
- 1
Prepare vegetables and aromatics
Shred the carrot and finely shred the cabbage. Rehydrate wood ear mushrooms in warm water for 15–20 minutes if using dried, then drain and slice thinly. Mince the shallot and garlic. Thinly slice the scallions. Pat all vegetables dry with a paper towel to remove excess moisture — this prevents soggy filling.
- 2
Cook filling
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced shallot and garlic and sauté 30–45 seconds until fragrant (do not brown). Add ground pork and break it up with a spatula. Cook until no longer pink, about 4–6 minutes. Add shredded carrot, cabbage, and sliced wood ear mushrooms; stir-fry 2–3 minutes until vegetables begin to soften but still have some texture.
- 3
Season and bind
Lower heat to medium. Push mixture to one side briefly and crack in the egg, stirring to scramble and incorporate into the meat and vegetables. Add fish sauce, soy sauce, sugar, and white pepper. Stir thoroughly and cook another 1–2 minutes to let flavors marry. Taste and adjust seasoning: add a little more fish sauce or soy if needed. Remove from heat and stir in sliced scallions. Spread filling on a tray to cool to near room temperature (about 15–20 minutes); this prevents steam from bursting wrappers during frying.
Wrappers & Sealing
- 4
Make sealing paste
Whisk 2 tablespoons all-purpose flour with 4 teaspoons water in a small bowl to make a smooth paste. This will be used to seal the wrappers.
- 5
Assemble spring rolls
Set up an assembly area with a damp towel, a stack of wrappers, the cooled filling, and the sealing paste. Place one wrapper diamond-shaped (corner facing you). Spoon about 2–3 tablespoons (roughly 30–40 g) of filling across the bottom third of the wrapper in a horizontal line. Fold the bottom corner up over the filling, tuck tightly, then fold in the two side corners toward the center. Continue rolling toward the top corner, brushing a little sealing paste along the top corner to seal the roll. Repeat until all filling and wrappers are used. If you have leftover wrappers, store them covered with a damp towel to prevent drying.
Frying
- 6
Heat oil
Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough to submerge rolls halfway to fully). Heat over medium-high to 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without browning immediately.
- 7
Fry spring rolls
Fry rolls in batches (do not overcrowd) — about 4–6 at a time depending on pot size. Carefully add rolls seam-side down first. Fry, turning occasionally, until evenly golden brown and crisp, about 3–5 minutes per batch. Use a slotted spoon or spider to turn and remove rolls. Maintain oil temperature between 325–350°F (160–175°C); lower heat if rolls brown too quickly or raise slightly if oil cools.
- 8
Drain and rest
Transfer fried rolls to a paper towel–lined baking sheet to drain excess oil for a minute or two, then move to a wire rack to stay crisp. Let rest 2–3 minutes before serving (they will be very hot inside).
Optional Dipping Sauce
- 9
Make nuoc cham
In a small bowl dissolve 3 tablespoons sugar in 1 cup warm water. Add 3 tablespoons lime juice (or rice vinegar) and 2 tablespoons fish sauce; stir until combined. Add minced garlic, sliced chili if using, and 1 tablespoon grated carrot for garnish. Taste and adjust balance of sweet/sour/salty as desired. Serve chilled or at room temperature alongside spring rolls.