Spring Roll Recipe
This Spring Roll Recipe is so easy to make, crisp on the outside, and full of flavor and delicious ingredients on the inside. They make the perfect snack or appetizer for any occasion.
- 1 tbsp oil
- 1 lb ground chicken or pork
- 3 cloves garlic minced
- 4 oz mushrooms finely chopped
- 1 cups carrots shredded
- 1 ½ cups bean sprouts
- 2 cups cabbage shredded
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tsp cornstarch
- 1 tbsp water
- 20 spring roll wrappers defrosted (8" squares)
- vegetable oil for frying
Cook the chicken: Heat the oil in a large skillet over high heat. Add the ground chicken and cook for about 5 minutes, breaking it up as you go, until no longer pink, it should turn white.
Finish the filling: Stir in the garlic and cook until aromatic, for about 30 seconds. Add the mushrooms and cook for about 3 minutes until they soften. Add the carrots, bean sprouts, cabbage and stir. Cook for 3 to 5 minutes until the cabbage starts to wilt. Stir in the hoisin and soy sauce. Cook for another 1 to 2 minutes, the mixture should not be watery.
Make a slurry: Make a cornstarch slurry by whisking together the cornstarch and water.
Make spring rolls: Carefully peel off a spring roll wrapper and place it on your work surface with the smooth side down, in a diamond position. Place a heaped tablespoon of the mixture on the bottom. Roll up halfway, fold the sides in, use your finger to dip in the cornstarch slurry, then run it over the edge of the wrapper, then finish rolling. The spring rolls should be about 5 inches long and about 1 inch wide. Repeat with remaining ingredients.
Fry rolls: Pour about 2 inches of oil in a large skillet or wok and heat over medium high heat. Using a pair of tongs, place about 4 or 5 rolls at a time in the skillet and fry until deep golden, turning occasionally. Should take about 1 ½ to 2 minutes. Transfer fried rolls to a paper towel lined plate to drain. Repeat with remaining spring rolls.
Prep the oven: Preheat your oven to 350°F.
Prep baking sheet: Place the rack on a baking sheet, then place the rolls on the rack. Generously spray them with cooking spray, all around.
Bake: Transfer the baking sheet to the oven and bake for 20 to 25 minutes until golden and crispy.
- While working with the spring roll wrappers, keep them covered with a damp tea towel, so they don't dry out.
- Try different combinations for the filling, use ground pork or turkey. Also experiment with different veggies.
- Keep the spring rolls moist by covering them with a damp clean towel.
- Don't overfill the spring rolls because they could break while frying.
- Store leftover spring rolls in an airtight container. They can be kept in the fridge for 2-3 days. They should be re-fried or put in the oven on low heat to crisp them again.
- Wait for the cooked spring rolls to completely cool down, and then wrap them with plastic wrap tightly. Place them in a plastic bag and frozen for 1-2 months.
Serving: 1roll | Calories: 131kcal | Carbohydrates: 14g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 181mg | Potassium: 200mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg