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Crispy Golden Spring Rolls Recipe

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3.9 from 7 reviews

These Crispy Golden Spring Rolls feature a savory ground chicken filling with fresh vegetables and classic Asian seasonings, wrapped in delicate spring roll wrappers and deep-fried to a perfect golden brown. Ideal as a delicious appetizer or snack, they offer a crunchy texture paired with a flavorful, tender interior.

Ingredients

Filling

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 pound ground chicken
  • 2 large carrots, grated
  • ½ cup shiitake mushrooms, thinly sliced
  • 2 cups shredded napa cabbage
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 3 green onions, thinly sliced

Assembly

  • 18 6” square spring roll wrappers
  • 2 tablespoons water
  • 1 tablespoon cornstarch

For Frying

  • Vegetable or peanut oil (enough for deep frying, about 3-4 inches in pot)

Instructions

  1. Prepare the Filling: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the ground chicken, breaking it up with a spoon, and cook until browned.
  2. Add Vegetables: Stir in grated carrots, sliced shiitake mushrooms, and shredded napa cabbage. Cook for 3-5 minutes until vegetables start to soften.
  3. Mix Sauce and Finish Filling: In a small bowl, whisk together oyster sauce, soy sauce, sugar, and 1 teaspoon cornstarch. Add this sauce along with thinly sliced green onions to the skillet. Stir well to coat and cook for another minute. Remove from heat and let the filling cool.
  4. Prepare Oil for Frying: Heat 3-4 inches of vegetable or peanut oil in a large pot to 325°F (163°C) for deep frying.
  5. Make Cornstarch Slurry: In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch; this will be used to seal the spring rolls.
  6. Assemble Spring Rolls: Place a spring roll wrapper smooth side down with one corner facing you. Put about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, roll halfway up, fold in the sides over the filling, brush the top peak with cornstarch slurry, then finish rolling tightly.
  7. Repeat Assembly: Continue until all wrappers and filling are used.
  8. Fry Spring Rolls: Carefully place 4-5 spring rolls in hot oil at a time. Fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
  9. Serve: Serve the spring rolls hot with your choice of sweet and sour sauce for dipping.

Notes

  • Keep spring roll wrappers covered with a damp towel while assembling to prevent drying out.
  • Maintain the oil temperature at 325°F for even frying and to avoid greasy rolls.
  • Adjust cooking time slightly if rolls are larger or smaller than 6″.
  • Use vegetable or peanut oil for high smoke point and neutral flavor.
  • Leftover filling can be used as a stir-fry filling or dumpling stuffing.

Find it online: https://yumntasty.com/crispy-golden-spring-rolls-recipe/