Fried Spring Rolls Recipe

Spring rolls are made by wrapping filling in thin pastry and deep-frying them until the outside is crispy and the inside is tender, resulting in a unique texture. The fillings and sizes of spring rolls vary by region, but they are generally cylindrical. In China, common spring roll fillings include vegetables and meats, while in some northern regions, sweet red bean paste is also used. Today, I’m sharing a recipe for crispy and delicious fried spring rolls that will leave you craving more after just one bite.

In China, fried spring rolls are a popular dish during Lunar New Year celebrations because their shape and golden color symbolize gold bars, representing wealth and prosperity for the new year. In reality, making homemade fried spring rolls is quite simple. Once you master the basic techniques, the process becomes quick and easy. We will now share detailed tips and tricks for making spring rolls, helping you create perfectly crispy and tender rolls with ease.

1.About Fried Spring Rolls

Spring rolls are a traditional snack popular in China and Southeast Asia, also known as spring pancakes, spring plates, or thin pancakes. They are typically fried or pan-fried and made with a variety of ingredients including vegetables, meats (such as pork or shrimp), spices, and a thin wrapper. The outer layer of a spring roll is crisp and thin, while the filling offers a mix of textures and flavors, often featuring fresh vegetables and aromatic spices. They are a versatile dish, served as appetizers, snacks, or even main courses, and are commonly accompanied by various dipping sauces.

Different versions and styles of spring rolls can be found across Asia. In countries like Vietnam and Thailand, spring rolls are often not fried. Instead, the ingredients are cooked and then wrapped in rice paper, offering a lighter alternative to the crispy fried version popular in China.

2.Ingredients and Substitutes

To make fried spring rolls, you will need the following ingredients:

Spring Roll Wrappers: The outer layer that wraps around the filling and becomes crispy when fried or pan-fried.

Celery: Adds a crunchy texture and fresh aroma, along with nutritional value.

Pork: The main meat component, providing rich protein and a savory flavor.

Egg: Mixed into the pork filling to add protein and a smooth texture, enhancing the richness of the filling.

Chicken Bouillon: Used for seasoning, it adds a savory depth to the filling.

Soy Sauce: Enhances color and flavor, making the pork filling more delicious.

Salt: Balances and adjusts the overall flavor.

Substitutes:

Celery: Can be replaced with mushrooms, carrots, or other vegetables of your choice.

Pork: Can be substituted with beef, chicken, lamb, or seafood to suit your taste preferences.

Egg: Can be replaced with duck eggs, quail eggs, or other high-protein alternatives.

3.How to Obtain Spring Roll Wrappers

Spring roll wrappers are a crucial ingredient for making fried spring rolls. They are typically made from flour or rice flour, and the preparation process can be quite complex, requiring a certain level of skill. Therefore, we recommend purchasing pre-made spring roll wrappers to simplify the cooking process and avoid unnecessary hassle.

However, if you're an experienced spring roll maker or enjoy a challenge, you might want to try making your own spring roll wrappers. It can be a fun and rewarding experience to craft the wrappers yourself.

4.Differences Between Chinese Fried Spring Rolls and Vietnamese Spring Rolls

Spring Roll Wrappers:

Chinese Fried Spring Rolls: Made with flour, resulting in a crispy and flavorful exterior after frying.

Vietnamese Spring Rolls: Wrapped in rice paper, which remains soft and is not fried.

Filling:

Chinese Fried Spring Rolls: Typically filled with cooked ingredients, such as meat (like pork), vegetables, and seasonings.

Vietnamese Spring Rolls: Often include raw ingredients like fresh vegetables, rice noodles, shrimp, or pork, offering a more refreshing taste.

Cooking Method:

Chinese Fried Spring Rolls: Rolled and then deep-fried until golden and crispy.

Vietnamese Spring Rolls: Usually not fried; eaten fresh or softened by soaking the rice paper in warm water.

Texture:

Chinese Fried Spring Rolls: Have a crispy outer layer and juicy filling, creating a crunchy and savory experience.

Vietnamese Spring Rolls: Feature a soft wrapper with a light and fresh filling, providing a clean and crisp taste.

5.Storage and Reheating Tips

Storage Recommendations:

Fried Spring Rolls: Best enjoyed fresh from the fryer as the crispiness can diminish over time. If you have leftovers, store them in an airtight container in the refrigerator and consume within 2-3 days.

Reheating Tips:

Reheat in Oven or Toaster Oven: To reheat leftover spring rolls, use an oven or toaster oven. Although they may not retain the same crispiness or juiciness as when freshly fried, reheating at a higher temperature for a short period can help restore some of their crunch.

6.What to Serve with Fried Spring Rolls

Fried spring rolls are typically enjoyed as an appetizer rather than a main dish. To enhance their flavor, they are often paired with condiments such as tomato sauce or chili oil. These additions not only add extra layers of taste but also help balance the richness of the fried spring rolls, providing a more enjoyable and well-rounded dining experience.

7.More Delicious Tea Time and Snack Recipes

Perfect Pot Stickers (锅贴)

Lotus Seed Paste Mooncakes

Chinese Steamed Buns

Chinese Tea Eggs

Here’s a detailed, step-by-step guide to making crispy spring rolls. Dive into the recipe and start cooking! If you enjoy our recipes, be sure to subscribe to our newsletter. We’ll keep you updated with more high-quality recipes!