Fried Spring Roll Recipe

These fried spring rolls are the ultimate Asian appetizer. They are sure to impress even the pickiest eaters.

Course Appetizer

Cuisine Asian

Prep Time 40

Cook Time 47

Total Time 1 27

Servings spring rolls

Calories 42kcal

Author Dina

Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Drain the cabbage of all water and set it aside to cool. I recommend using a fine-mesh sieve to get all the water out.
Place the bean threads or rice noodles in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen shears.
Heat 2 tbsp oil in a small pan and sauté the chopped onion until translucent.
Add the chopped celery to the onion and sauté for another 2-3 minutes.
In a large bowl, combine the cooked bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery.
Season with salt and pepper. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.
Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.
Fill a skillet with about 2 inches of canola or corn oil. Bring the oil to medium-high heat and fry each spring roll for 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.

Don't overfill the fried spring rolls- To make sure you can fully close these rolls, only use about 2 tablespoons of filling. Too much will either rip the wrapper or leave it too big to fully seal.
Use water to seal them- A little water on the last flap of the wrapper as you roll these spring rolls will make it tacky so it will stick and seal the roll. This will avoid a burst egg roll in the fry oil.
Absorb the excess oil- Place the fried spring rolls on a plate lined with paper towels so the extra oil can be absorbed. This will keep the rolls from getting soggy.
Serve them with sauce- Add a dipping sauce when you serve these, like soy sauce, sweet chili sauce, peanut sauce, or hot Chinese mustard.