Description
A delicious recipe for perfectly crispy spring rolls filled with seasoned ground chicken or pork, fresh vegetables, and wrapped in thin spring roll wrappers. These spring rolls are deep-fried to a golden crisp and served with sweet chili dipping sauce, making a perfect appetizer or snack.
Ingredients
Scale
Filling Ingredients
- 1 pound ground chicken or ground pork
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger, minced
- 1 tablespoon oyster sauce
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
Assembly and Frying
- 15 spring roll wrappers
- 1 large egg, beaten
- Vegetable oil for frying (about 3 inches depth)
Instructions
- Cook the Filling: Heat sesame oil in a large skillet over medium-high heat. Add ground meat, breaking it into small pieces, and cook for 4-5 minutes until partially cooked. Add minced garlic, grated ginger, and oyster sauce, continuing to cook for 3-4 more minutes until meat is fully cooked and fragrant.
- Add the Vegetables: Stir in shredded cabbage, carrots, and green onions. Cook together for 2-3 minutes until vegetables soften slightly but remain crisp. Transfer the filling to a container and refrigerate until cooled to allow easier handling during assembly.
- Heat the Oil: In a wok or deep skillet, heat vegetable oil to 375°F (190°C), maintaining about 3 inches depth for deep frying.
- Assemble the Spring Rolls: Lay a spring roll wrapper flat on a clean surface. Place about 2 tablespoons of cooled filling lengthwise in the center. Brush the edges of the wrapper with the beaten egg to help seal. Fold the bottom edge over the filling, tuck in the two sides, and roll tightly, securing the seal. Repeat with remaining wrappers and filling.
- Fry the Spring Rolls: Carefully place the wrapped rolls into the hot oil in small batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towel-lined plates to remove excess oil.
- Serve and Enjoy: Serve the hot spring rolls with sweet chili sauce or your preferred dipping sauce. Enjoy as a flavorful appetizer or snack.
Notes
- Make sure the filling is cooled before wrapping to prevent the wrappers from becoming soggy.
- Do not overfill the wrappers to ensure they seal properly and cook evenly.
- Maintain the oil temperature around 375°F for optimal crispiness and to prevent greasiness.
- Spring roll wrappers can be found at most Asian grocery stores or in the frozen section.
- Vegetable oil with a high smoke point, such as peanut or canola oil, is recommended for frying.
- Leftover spring rolls can be refrigerated and reheated in an oven to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
