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Fried Spring Rolls
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Fried Spring Rolls with Vegan Option

Golden, crispy, crunchy, spring rolls that you can make at home. Forget the chinese take-out spring rolls that are a soggy, greasy, and mushy by the time you get them home. These won't disappoint.
Prep Time30 mins
Cook Time9 mins
Total Time39 mins
Course: Appetizer
Cuisine: Chinese
Keyword: easy, Spring Rolls
Servings: 20 spring rolls
Calories: 315kcal

Equipment

  • To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
  • 1 deep fryer or wok
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Ingredients

Filling

  • 1 lb ground pork or Vegan ground pork mix
  • 2 cloves garlic
  • 8 fresh mushrooms diced
  • 2 tsp Umami Powder
  • cups shredded carrots
  • cups shredded cabbage regular or napa
  • tsp Hoisin Sauce
  • 2 tsp soy sauce
  • 2 tsp cornstarch
  • 2 tbsp oil

Spring Rolls

  • 1 package Spring Roll Wrappers 20 - 25 eight-inch square wrappers
  • 2 tbsp cornstarch
  • 1 tbsp water
  • Oil for deep frying

Instructions

Cook the Filling

  • Saute the garlic in one tbsp of oil until fragrant.
  • Add the ground pork, stir to break up the pork, and cook until the pork is white.
  • If you are making Vegan Spring Rolls, Saute the garlic and add the vegan ground pork mix with the vegetables.
  • Add the mushrooms, cabbage, and carrots. Cook for about 3 minutes.
  • Mix the cornstarch, hoisin sauce, soy sauce, and umami powder. Add to the vegetables and pork. Cook for one minute. The mixture should be thickened and slightly sticky. You don't want it watery, or you will have soggy spring rolls.
  • Spread the filling on a tray and refrigerate for 10 minutes to cool.

Fill the Spring Rolls

  • Mix the cornstarch and water in a small shallow bowl. This is for sealing the spring rolls
  • Peel off one spring roll wrapper. Keep the rest of the wrappers under a piece of plastic wrap or damp paper towel so they don't dry out.
  • Put the wrapper on the work surface in a diamond pattern. Place a heaping tablespoon of the filling at the bottom point and roll up halfway. Fold in the edges and continue rolling to the top point. Seal the roll with the cornstarch/water sludge. (see the video for how to)
  • Heat the oil in the deep fryer or wok to 375° F, (190° C)
  • Fry the spring rolls 4-5 at a time until golden brown and crispy.

Notes

Reheat leftover Spring Rolls in an air fryer or toaster oven. 
Freeze uncooked spring rolls in an airtight container.  Deep Fry frozen Spring Rolls and serve. 
 
 

Nutrition

Serving: 2rolls | Calories: 315kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 319mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1642IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg