Crispy egg rolls are crunchy treats filled with tasty vegetables and sometimes meat. They’re perfect for dipping into sweet sauce or just enjoying on their own!
Let’s be real, the crunch when you take a bite is the best part! I love making these for snacks or as a fun appetizer when friends come over. They’re always a hit! 🎉
Key Ingredients & Substitutions
Cabbage: Shredded green cabbage is ideal for egg rolls because it stays crunchy. If you’re looking for a change, try napa cabbage or even bok choy for a slight twist in flavor.
Carrots: Shredded carrots add sweetness and color. You could replace them with thinly sliced bell peppers or zucchini if you prefer. Just remember to keep the texture similar!
Protein: I love using shredded chicken, but tofu is great for a vegetarian option. Seafood lovers can use shrimp. If you’re looking to keep it plant-based, tempeh works well too.
Spring Roll Wrappers: These are typically found in the frozen aisle. If you can’t find them, you can use rice paper wraps, but the texture will be different. Make sure to follow instructions for softening them before rolling.
Sweet Chili Sauce: It’s the perfect dipping sauce! If you want something with a bit more kick, a mix of soy sauce and sriracha can give you that spicy, tangy flavor.
How Do You Get Your Wrappers to Roll Tightly and Stay Sealed?
Rolling spring rolls might seem tricky at first, but with some practice, you’ll get the hang of it. The key is to not overfill them, so keep that in mind. Here are some easy steps:
- Start with one corner of the wrapper towards you. This helps with the rolling process.
- Spoon the filling near the bottom edge and fold that part over the filling. Tuck it in gently.
- Fold in the side corners to keep everything secure, then roll it up tightly without squashing the filling.
- To seal the roll, dampen the edge with a little water – this helps it stick.
With a bit of patience, your egg rolls will be sealed perfectly, holding all that delicious filling inside! Enjoy frying them until crispy!
How to Make Crispy Egg Rolls (Chinese Spring Rolls)
Ingredients You’ll Need:
For the Filling:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup bean sprouts
- 1/2 cup chopped green onions
- 1 cup cooked protein (chicken, shrimp, or tofu, finely chopped)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
For the Wrapping:
- 1 package spring roll wrappers
- Oil for frying
For Serving:
- Sweet chili sauce (for dipping)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 20 minutes for frying. So, you’re looking at around 35 minutes total to enjoy some crispy egg rolls!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating a tablespoon of oil in a large skillet over medium heat. Once hot, add the minced garlic and ginger. Stir them for about 30 seconds until they smell really good! Now, it’s time to toss in the shredded cabbage, carrots, and bean sprouts. Stir-fry everything for about 5 to 7 minutes until the veggies are tender. They should be soft but still have a nice crisp to them.
2. Mix in the Protein:
Next, stir in your cooked protein—whether you chose chicken, shrimp, or tofu. Also add the chopped green onions, soy sauce, and sesame oil. Mix everything together and let it cook for an additional 2 to 3 minutes. Once mixed well, remove it from heat and let the filling cool slightly. You want it warm, not hot, for easy wrapping!
3. Wrap the Egg Rolls:
Now comes the fun part—wrapping! Take a spring roll wrapper and lay it out on a clean surface with one corner facing you. Spoon about 2 tablespoons of the filling onto the wrapper, shaping it into a log near the bottom edge. Fold the bottom corner over the filling, then bring in the side corners, and roll it up tightly until sealed. Don’t forget to use a little water to seal the edge of the wrapper!
4. Fry the Egg Rolls:
Heat oil in a deep pan or fryer until it reaches about 350°F (175°C). Carefully add the egg rolls, frying them in small batches. Turn them occasionally as they cook so they brown nicely on all sides. This should take about 4 to 5 minutes. Once they’re golden brown and crispy, use a slotted spoon to remove them and let them drain on paper towels.
5. Serve and Enjoy:
Your crispy egg rolls are ready to go! Serve them hot with sweet chili sauce for dipping. Grab a few and enjoy your delicious homemade treat!
Can I Use Different Vegetables in My Egg Rolls?
Absolutely! Feel free to get creative with your veggies. You can substitute or add ingredients like bell peppers, mushrooms, or even corn. Just make sure you chop them finely and adjust the cooking time for added vegetables to ensure they’re tender before rolling them.
How Can I Make These Egg Rolls Vegetarian or Vegan?
To make your egg rolls vegetarian or vegan, simply use tofu as your protein and ensure the spring roll wrappers are egg-free. Most commercial wrappers are vegan, but it’s always a good idea to double-check the ingredients. You can also add more vegetables like zucchini or mushrooms for extra flavor and nutrition!
What’s the Best Way to Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy again. Avoid microwaving, as that can make them soggy!
Can I Freeze Egg Rolls for Later?
Yes, you can freeze egg rolls! Make sure to freeze them uncooked, laying them flat on a baking sheet until solid before transferring to a zip-top bag. They can be stored in the freezer for up to 2 months. When ready to eat, fry them directly from frozen, adding a couple of extra minutes to the cooking time.
