Ultra-Crispy Vegetable Spring Rolls
Incredibly light, flaky, and crispy pastry wrappers stuffed with a savory, flavorful mix of stir-fried vegetables and glass noodles. These homemade spring rolls are far superior to takeout and perfect for dipping in sweet chili or soy sauce. Baking and air frying instructions included!
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Equipment
Ingredients
- 1 package spring roll wrappers about 20-25 sheets, defrosted in fridge if frozen
- 2 tbsp oil for cooking, plus more for frying/brushing
- 4 cloves garlic finely minced
- 1 tbsp ginger finely grated
- 2 cups green cabbage finely shredded
- 1 cup carrots julienned or coarsely grated
- 1 cup bean sprouts
- 1/2 cup shiitake mushrooms fresh or rehydrated dried, finely sliced
- 2 oz glass noodles / cellophane noodles soaked in hot water until soft, then drained and cut into 3-inch lengths
- 3 tbsp soy sauce light or all-purpose
- 1 tbsp oyster sauce or vegetarian oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 2 tbsp cornstarch mixed with 3 tbsp water to make a sealing paste
- Oil for deep frying vegetable, canola, or peanut oil
Instructions
- Prepare the Filling: Heat 2 tbsp oil in a wok over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant. Add the mushrooms and stir-fry for 1 minute. Add the cabbage and carrots and stir-fry for 2-3 minutes until they just begin to soften.
- Season and Cook: Push vegetables to the side. Add the softened glass noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together vigorously for another 2 minutes until well combined. Add the bean sprouts, toss once more, and immediately remove from heat. The vegetables should still be crunchy.
- Cool the Filling: Spread the filling mixture onto a baking sheet or large plate to cool completely to room temperature. This is a critical step. A warm filling will make the wrappers soggy and cause them to tear during rolling.
- Wrap the Spring Rolls: Place a spring roll wrapper on a clean surface in a diamond orientation (a point facing you). Place 1-2 tablespoons of the cooled filling near the bottom corner. Fold the bottom corner tightly over the filling. Fold the left and right corners inward over the folded roll.
- Seal the Roll: Continue rolling upwards tightly, but gently, to form a neat cylinder. Before the final roll, use your pastry brush to apply the cornstarch slurry to the top corner of the wrapper. Finish rolling to seal the spring roll completely. Ensure the seal is tight to prevent oil from seeping in during frying. Place seam-side down on a tray and cover with a damp towel to prevent drying out while you assemble the rest.
- Deep Fry (Traditional Method): Heat oil in a deep pot to 325-350°F (160-175°C). Carefully slide in spring rolls in batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until they are a uniform pale golden brown. They will not be fully crisp yet. Remove and drain.
- Double Fry for Maximum Crispness: Increase the oil temperature to 375°F (190°C). Fry the par-cooked spring rolls again in batches for 1-2 minutes until they are deep golden brown and incredibly crispy. Drain on a wire rack set over a baking sheet.
- Serve: Serve the spring rolls immediately while they are hot and ultra-crispy with sweet chili sauce, soy sauce, or a spicy mustard for dipping.
Notes
🔹️Keep Wrappers Covered: Spring roll wrappers dry out very quickly. Keep the stack you are not using covered with a slightly damp kitchen towel at all times.
🔹️No Leaky Rolls: Ensure your filling is completely cool and not watery. Squeeze out excess liquid from vegetables like cabbage if necessary.
🔹️Baking Option: Preheat oven to 425°F (220°C). Place spring rolls on a parchment-lined baking sheet. Brush generously with oil. Bake for 20-25 minutes, flipping halfway, until golden and crisp.
🔹️Air Frying Option: Brush rolls generously with oil. Air fry at 390°F (200°C) for 10-12 minutes, shaking the basket halfway through.
🔹️Make-Ahead: You can assemble uncooked spring rolls and freeze them in a single layer on a baking sheet before transferring to a freezer bag. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 450mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 45IUVitamin C: 15mgCalcium: 3mgIron: 6mg