Go Back
+ servings
Final shot of crispy chicken spring rolls plated with a dipping sauce
Print

Crispy Spring Roll

Crispy spring roll filled with a delicious chicken and vegetable filling. Deep fry, bake or make it in an airfryer, these are far less greasy than the takeout version.
Course Appetizer
Cuisine Chinese
Prep Time 30 minutes
Cook Time 15 minutes
Servings 15
Calories 93kcal
Author Subhasmita

Equipment

  • Airfryer
  • Oven
  • Skillet
  • Tray
  • Wok

Ingredients

  • 12-15 spring roll wrapper
  • 300 grams minced pork/ chicken
  • 2 cup shredded cabbage
  • 1 cup shredded carrot
  • 200 grams mushroom sliced
  • cup green onion
  • 1 teaspoon minced garlic
  • 2 teaspoon oil
  • 3 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon pepper
  • 2 teaspoon cornstarch
  • salt to taste
  • 4 cups oil (for deep frying)

To seal spring roll

  • 1 tablespoon cornflour
  • ½ tablespoon water

Instructions

Prepare Filling

  • Heat oil in a pan on medium flame. Add minced garlic. Saute for 10 seconds.
  • Add minced pork/chicken and saute in high heat for a minute.
  • Stir in soy sauce and oyster sauce. Break big lumps of chicken if any.
  • Add shredded cabbage, carrot, mushroom and green onion. Saute until they are just wilted.
  • Add corn flour, pepper and sesame oil. Toss everything well until there is no liquid in the pan. The filling should be dry. Soggy watery filling = soggy rolls
  • Quickly transfer the filling to a bowl or a rectangular tray. Keep it in the refrigerator for 20 minutes, for it to cooldown completely.
  • Taste the filling and add salt if required

Shaping and frying Spring roll

  • Make a paste of cornflour and water
  • Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel to prevent from drying
  • Place the wrapper in a diamond position. Place heaped tablespoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour paste to seal. ( refer to the step by step images on how to shape in the post)
  • Pour enough oil in a wok. Heat on medium high until hot. When you put the handle of a wooden spoon it the oil starts to bubble around the handle rapidly, the oil has reached the right temperature.
  • Carefully slide 3-4 spring rolls to the pan, avoiding over crowding the pan. Cook until it looks light golden brown in color on all the sides.
  • Carefully take out the spring roll using a slotted spoon, drain extra oil and keep it on kitchen towel.

To Bake

  • Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over . Bake 180C/350F for 20 to 25 minutes until golden and crispy.

To make it in Airfryer

  • Place 3-4 spring roll spaced little apart in the Airfryer pan. Spray with oil on both the sides.
  • Set the temperature to 180 degree Celsius and cook 25-30 minutes flipping once half way.

Notes

  • The stuffing has sauces that already are salty. So it is essential that you cook the stuffing and let it cool down. Taste the stuffing and add salt as per taste.
  • Cooling the filling also dries it any water released during cooking. Dry stuffing does not make the rolls soggy.
  • For deep-frying, make sure that the oil is not too hot. Hot oil makes too many bubbles on the wrap surface. It doesn't affect the taste but might not look too pretty.
  • Spray a generous amount of oil to get a crispy and flaky crust on the rolls when you bake or air-fry them.
  • Cabbage is traditionally used in spring rolls because they are light on water content. When you add any other vegetables keep in mind the water content in them. High moisture or water content in veggies will eventually release water while cooked and make the stuffing and roll soggy.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 12g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 175mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1459IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg