Crispy Spring Rolls / Crujientes Rollitos De Primavera Recipe

Prepare and cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger and sauté 30 seconds until fragrant. Add shredded cooked chicken, julienned carrot, sliced cabbage and mushrooms. Stir-fry 3–4 minutes until vegetables are tender-crisp. Add soy sauce, sesame oil, salt and pepper; toss to combine and heat through. Remove from heat and stir in sliced scallions. Transfer filling to a bowl and let cool to room temperature (about 15 minutes).

Prepare and cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger and sauté 30 seconds. Add crumbled pressed tofu, julienned carrot, sliced cabbage and mushrooms. Stir-fry 4–5 minutes until vegetables are tender-crisp and tofu begins to brown. Add soy sauce, sesame oil, salt and pepper; toss to combine. Remove from heat and stir in sliced scallions. Transfer filling to a bowl and let cool to room temperature (about 15 minutes).

Make egg/water glue

Whisk cornstarch and 2 tablespoons water in a small bowl until smooth to form a sealing paste.

Fill and roll spring rolls

Place a spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 2–3 tablespoons of cooled filling near the corner closest to you, leaving a 1-inch border on each side. Fold that corner over the filling, then fold the left and right corners inward snugly. Brush the far corner edge with the cornstarch paste, then roll tightly to seal. Repeat with remaining wrappers and filling (should make about 12 rolls). Keep assembled rolls covered with a damp towel while working to prevent drying.

Heat oil

Pour 4 cups vegetable oil into a deep, heavy skillet or pot to a depth of about 2 inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of wrapper sizzles and rises immediately.

Fry rolls

Working in batches (do not overcrowd), gently lower 3–4 spring rolls into hot oil. Fry 2–3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Repeat with remaining rolls.

Alternative: Oven or Air-Fryer

For a lighter option, brush or spray assembled rolls with oil and bake at 425°F (220°C) on a parchment-lined baking sheet for 12–15 minutes, turning once, until golden and crisp. In an air fryer, cook at 390°F (200°C) for 8–10 minutes, turning halfway.

In a small bowl combine sweet chili sauce, rice vinegar and lime juice (if using). Stir to combine and taste — adjust acidity or sweetness as desired. Transfer to a serving dish and sprinkle chopped cilantro on top if desired.

Arrange crispy spring rolls on a platter, sprinkle with toasted sesame seeds and serve immediately with sweet chili dipping sauce and lime wedges on the side.