Crispy spring rolls are the favorite of all ages. Together, the delightful crunch and savory fillings have helped these small little parcels become a staple in Asian cuisine – particularly in Chinese, Vietnamese or Thai recipes. In this post, we take a dive into the history of spring rolls and share our favorite recipe along with some tips to getting your crispy golden fresh roll.
The Origin of Crispy Spring Rolls
Guaranteed that you already know crispy spring rolls are more than just a tasty appetizer: they symbolize an extensive culinary history to many of Asian heritage.
Spring rolls are believed to have originated in China and were originally created as a way of welcoming spring, hence their name that signify rebirth and prosperity. The original iterations showcased seasonal fresh spring vegetables wrapped in rice flour and during the Japanese colonial period, turnover pies were created on hand-shaped bing dough. As trade routes grew and cultural exchanges flourished, spring rolls took many shapes around Asia.
They morph into fresh spring rolls in Vietnam; cold, herb-packed wrappers filled with shrimp—between sessions—in Thailand they could take on different flavors and dipping sauces. This is also one reason why spring rolls are so versatile; and can be made to suit everyone’s palate.
Now, these crunchy delights are relished worldwide and one can find them at every other family function or festival celebration or just a normal street food market.
Crafting the Perfect Spring Roll
Crispy spring rolls at home are a combination of the hard work and technique to get it that satisfying crunch. Good spring roll has yummy filling, it helps to combine vegetables like cabbage, grated carrots and bean sprouts with your favourite protein such as shrimp or chicken.
Those ingredients are then sautéed with garlic and soy sauce to make the base. They are stuffed with most flavorful filling, which is wrapped in a thin spring roll wrapper and deep fried until golden brown and crispy! Though frying does give pancakes that irresistible crispy texture, be careful during the cooking process not to lower its heat too much as it might become soggy instead.
Hot spring rolls, dipped in either soy or sweet chili sauces – the crispy exterior versus the soft beansprout interior, a crunch at bite time and mostly enjoyed during large get togethers like celebration parties.
Nutritional Benefits of Spring Rolls
When filled with plenty of veggies, crispy spring rolls can be a balanced choice from a nutritional perspective. An individual serving has roughly 200 calories, predominantly from the veggie filling and oil in which they are fried.
They can be a low saturated fat food, especially if cooked with healthy oils (like the ones uses in my cooking) and they are high is important vitamins like A from carrots as well as fiber found it cabbage. But, the filling and dipping sauces can determine what you are actually eating here.
Choosing lean proteins and lots of fresh veggies to go along with them can help make spring rolls not only a tasty snack but also a nutritious addition to your diet. Those interested in cutting calories can bake the spring rolls instead of frying them, preserving their delightful crunchiness but providing a healthy alternative.
Crispy Spring Rolls
Equipment
- Deep frying pan
- Wooden spoon
- Bowl for mixing
- Cutting board
- Knife
- Paper towels
Ingredients
- 1 cup shredded cabbage
- 1 cup shredded carrots
- ½ cup bean sprouts
- 1 cup cooked shrimp or chicken optional
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 10 spring roll wrappers
- Oil for frying
Instructions
- Prepare the Filling: Heat up a pan over medium heat and throw in just enough oil to coat the pan. Cook the minced garlic for around 30 seconds until getting smell. Shred the cabbage, carrots and bean sprout. Cook for around 3-5 minutes until the vegetables are soft but not fully.
- Add Protein: If include shrimp or chicken add to the pan and stir in soy sauce, Add salt and pepper to taste. Continue to cook for another 2-3 minutes or until it is heated. Take off the flame and cool included side of warming sheet.
- Assemble the Spring Rolls: Place a spring roll wrapper on work surface with corner facing you. Add 2 Tbsp of the Filling near the bottom corner nearest you. Fold the corner over the filling, and fold in both sides before rolling it up nice and tightly. Wet the edges just a little with water to help create a seal. Continue until you have used up all the filling.
- Fry the Spring Rolls: Heat oil about 2 inches deep in a deep frying pan over medium-high heat. In a frying pan, add oil and fry your wrapper test (it should start sizzling immediately). Fry in batches, adding the spring rolls with great care (using tongs or a slotted spoon) and cook for about 3-4 minutes until golden brown and crispy. Remove and drain them on paper towels.
- Serve: Plate the crispy spring rolls and serve them hot with soy sauce or sweet chili.
Notes
- Tip: Don’t overfill the spring rolls to ensure they seal properly.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain crispiness.
Tips for Better Crispy Spring Rolls
- Fresh Ingredients: Begin with fresh vegetables and proteins for the filling. Carrots, cabbage and bell peppers are all great for crunch.
- Avoid Overfilling: Do not pack the spring rolls with too much filling! Putting too much filling in there can make them hard to roll and will cause the wrapper to tear. Add approximately 2 tablespoons of filling per roll.
- Make the Filling Beforehand : If using meat or sea food, cook these ingredients in advance. For vegan option, lightly saute the veggies to remove moisture as too much juice can make rolls soggy.
- Select Proper Wrapper: Manageable with Spring Roll Wrappers (Rice Paper or Egg roll wrappers) according to select Texture. Egg roll wrappers make for a thicker and crunchier shell.
- Seal the edges well: Use a flour-water paste to seal the wrappers shut properly. This will keep them from popping open during the frying.
- Hot Oil: Hot enough oil to fry (350°F or 175°C). There should be no difficulty in understanding when the oil is properly heated; simply drop a small piece of wrapper into it, and if sizzles immediately then floats up automatically so that means its right time to fry.
- Fry in Batches: You do not want to overcrowd the pan, this drops your oil temp and you end up with limp rolls. Fry in small batches for a nice, firm coat.
- Cooling Rack: After frying, put the cooked spring rolls on a wire cooling rack instead of using paper towels. This keeps them from drying, as this permits air to flow around them.
- Spring rolls are the types of dishes that have to be served immediately. If you need to prepare ahead of time, keep them warm in a 200 degree oven until ready to serve.
- Serve With Dipping Sauces: Really boost the flavours and serve your crunchy spring rolls with a few different dipping sauces like sweet chili sauce, soy or even homemade peanut.
If you enjoyed learning about crispy spring rolls, be sure to check out more delicious appetizer ideas on our website! Explore a variety of recipes that will impress your guests and elevate your culinary skills. Visit Oooh Delish! Appetizers to discover your next favourite dish!