Crispy Spring Rolls
Crispy Spring Rolls are a popular Cantonese dish that features a delicious filling wrapped in a crispy, golden-brown shell. These spring rolls are perfect as an appetizer or as part of a larger meal.
Ingredients
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 egg, beaten
- Oil for frying
Instructions
- In a large bowl, combine the cabbage, carrots, bean sprouts, mushrooms, green onions, and garlic.
- In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and black pepper. Pour this mixture over the vegetable mixture and toss to combine.
- Place a spring roll wrapper on a clean, dry surface. Spoon about 2 tablespoons of the vegetable filling onto the bottom third of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly.
- Brush the top edge of the wrapper with the beaten egg to seal the spring roll.
- Heat oil in a large pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve the crispy spring rolls hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Large bowl Small bowl Brush for egg wash Paper towels
Tools
Frying pan Tongs
Serving suggestions
Serve the crispy spring rolls with a side of sweet chili sauce or plum sauce for dipping.
Tips & tricks
Make sure the oil is hot enough before frying the spring rolls to ensure a crispy texture.
Cost
$10