Crispy Spring Rolls Recipe

Prepare filling

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced garlic and ginger and sauté 30 seconds until fragrant.

Add sliced mushrooms and cook 2–3 minutes until softened.

Add shredded chicken, shredded cabbage, and carrots. Stir-fry 3–4 minutes until vegetables are just tender-crisp and the chicken is heated through.

Stir in soy sauce, sesame oil, cornstarch, salt, and black pepper. Cook 1 minute until the mixture is slightly glossy and any excess moisture is reduced. Taste and adjust seasoning.

Remove from heat and stir in green onions and chopped cilantro. Transfer to a wide shallow bowl and cool to room temperature (at least 15 minutes).

Prepare filling

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced garlic and ginger and sauté 30 seconds until fragrant.

Add crumbled pressed tofu and cook 3–4 minutes, stirring to break up larger pieces, until beginning to brown slightly.

Add shredded cabbage, carrots, and bean sprouts. Stir-fry 3–4 minutes until vegetables are tender-crisp.

Stir in soy sauce, sesame oil, cornstarch, salt, and black pepper. Cook 1 minute until combined and moisture is reduced.

Remove from heat and stir in green onions. Transfer to a wide shallow bowl and cool to room temperature (at least 15 minutes).

Set up an assembly station: a clean work surface or cutting board, a small bowl of cold water, and the cooled filling. If using flour paste to seal, mix the 1 tsp flour with 2 tsp water to make a thin paste.

Place a spring roll wrapper on the work surface with one corner pointing toward you (diamond shape) if using square wrappers, or with the edge closest to you for round wrappers.

Spoon about 2–3 tablespoons of filling across the lower third of the wrapper, leaving a 1/2 inch border at the sides.

Fold the bottom corner up over the filling, then fold both sides in snugly, and roll tightly away from you to enclose the filling. Lightly brush the top corner with cold water or flour paste to seal. Repeat until all wrappers are filled (makes about 12 spring rolls).

Place assembled rolls seam-side down on a tray lined with parchment. Chill 10–15 minutes in the refrigerator to firm up the seam (optional but helps sealing during frying).

Pour oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 1–1.5 inches (enough to partially submerge each roll). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in the oil — it should sizzle and turn golden in about 30 seconds.

Working in batches (do not overcrowd), gently lower 3–4 spring rolls into the hot oil seam-side down. Fry 2–3 minutes per side, turning occasionally, until golden brown and crisp. Total fry time will be about 4–6 minutes per batch depending on size and oil temperature.

Use a slotted spoon to transfer fried rolls to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Allow to rest 1–2 minutes so the filling settles before serving.

Warm the sweet chili sauce slightly if desired (microwave 15–20 seconds or heat gently in a small saucepan) and pour into small dipping bowls.

Arrange 3 spring rolls per plate with a small bowl of sweet chili sauce and a lime wedge if using. Garnish with extra cilantro or sliced green onions if desired.

Serve immediately while hot and crispy.