Crispy Spring Rolls

Don't Make These Mistakes

Roll tightly. Air pockets expand in the fryer and burst the wrapper.

Keep the wrappers under a damp cloth — they crack within a couple of minutes of exposure.

Fry from frozen for the crispest results: freeze the rolled spring rolls solid, then fry at 165°C / 330°F for 7 minutes.

Making Crispy Spring Rolls

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1. Heat the oil in a wok over high heat and stir-fry the garlic, ginger and mushrooms for 2 minutes.

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2. Add the cabbage and carrot and stir-fry 3 minutes until just wilted but still with bite.

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3. Add the beansprouts, glass noodles, soy sauce, oyster sauce, sugar and white pepper and toss 90 seconds.

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4. Tip into a colander set over a bowl and let it drain and cool completely, at least 30 minutes. Stir in the sesame oil and spring onions once cold.

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5. Lay a wrapper as a diamond in front of you. Place 2 tablespoons of filling across the lower third in a neat log.

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6. Fold the bottom corner up over the filling and roll once tightly, then fold both sides in and continue rolling firmly.

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7. Brush the final corner with the flour paste and seal, pressing along the seam.

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8. Heat the oil to 175°C / 350°F and fry four or five rolls at a time for 4 to 5 minutes, turning, until evenly deep golden and blistered.

   Mark done Start 4 min timer

9. Drain on a rack and serve immediately with sweet chilli sauce.

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Related guide: Prep, cook and total time.

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What's Going On Here

Warm filling releases steam inside the sealed roll, which softens the wrapper from within before it ever reaches the fryer. Cooling it completely — and draining any liquid — keeps the wrapper dry, and a flour-water paste seals the seam far more reliably than water alone.

Leftovers, Reheating and Keeping

Uncooked rolls freeze 2 months. Fried rolls keep 1 day; re-crisp at 200°C / 390°F for 8 minutes.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Crispy Spring Rolls

• A cold lager or jasmine tea
• Serve with sweet chilli sauce as a starter
• Follow with chow mein

Questions and Answers

What's in a Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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