Chinese Crispy Spring Rolls
Crunchy, golden perfection awaits with these Chinese Crispy Spring Rolls, a classic appetizer that delights with every bite! Wrapped in delicate spring roll wrappers, these hand-rolled treats are packed with a savory medley of shredded cabbage, carrots, bean sprouts, and shiitake mushrooms, lightly seasoned with soy sauce and sesame oil for a burst of umami flavor. Sealed with a cornstarch slurry and fried to golden-brown crispiness, these spring rolls deliver the perfect balance of crunch and tender vegetable filling. Ready in just 35 minutes, they make a quick and crowd-pleasing snack or starter. Serve hot with sweet chili or soy dipping sauce for a truly authentic Chinese dining experience. Keywords: Chinese spring rolls, crispy spring rolls, vegetable spring rolls recipe, easy appetizer recipes, Asian snacks.
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Recipe Information
Ingredients
- 20 sheets Spring roll wrappers
- 2 cups Shredded cabbage
- 1 cup Shredded carrot
- 1 cup Bean sprouts
- 1 cup Shiitake mushrooms
- 2 tablespoons Green onions (chopped)
- 2 cloves Minced garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 cups Cooking oil (for frying)
Instructions
Prepare the filling by heating 1 teaspoon of sesame oil in a large pan over medium heat. Add minced garlic and sauté until fragrant.
Add shredded cabbage, shredded carrot, shiitake mushrooms, and bean sprouts to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
Stir in the soy sauce and chopped green onions. Adjust seasoning if needed. Remove the filling from heat and allow it to cool.
In a small bowl, make a cornstarch slurry by mixing cornstarch and water. This will be used to seal the spring rolls.
Place one spring roll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Add about 1-2 tablespoons of the cooled vegetable filling near the corner closest to you.
Fold the bottom corner of the wrapper over the filling, tucking it securely. Fold the left and right corners inward, then roll the wrapper tightly upwards. Use the cornstarch slurry to seal the final edge.
Repeat this process with the remaining wrappers and filling, until all spring rolls are wrapped.
Heat 2 cups of cooking oil in a deep frying pan or wok over medium heat. Once the oil reaches 350°F (175°C), carefully add the spring rolls in batches, making sure not to overcrowd the pan.
Fry the spring rolls for 2-4 minutes, turning occasionally, until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
