Instructions
Step 1: Prepare the Filling
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Heat 1 teaspoon of oil in a pan over medium heat.
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Add garlic and sauté until fragrant.
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Toss in cabbage, carrots, bell peppers, and optional protein.
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Stir-fry for 3-4 minutes until vegetables are slightly tender but still crisp.
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Season with soy sauce, sesame oil, and black pepper.
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Remove from heat and allow the filling to cool completely—this prevents soggy spring rolls.
Step 2: Assemble the Spring Rolls
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Place a spring roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
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Spoon 2 tablespoons of filling near the bottom corner.
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Fold the bottom corner over the filling, then fold in the sides snugly.
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Roll the wrapper tightly toward the top corner. Seal the edge with a little beaten egg.
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Repeat with the remaining wrappers and filling.
Step 3: Fry to Golden Perfection
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Heat vegetable oil in a deep pan or fryer over medium heat (about 350°F / 175°C).
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Carefully place 2-3 spring rolls in the hot oil—avoid overcrowding.
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Fry for 3-4 minutes, turning occasionally, until the rolls are golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels.
Step 4: Serve
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Serve your crispy spring rolls hot with dipping sauces such as sweet chili, soy sauce, or peanut sauce.
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For a lighter option, you can bake them at 400°F (200°C) for 15-20 minutes, brushing lightly with oil.
Tips for Perfect Spring Rolls
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Avoid overfilling: Too much filling can cause the wrapper to tear.
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Keep filling dry: Excess moisture leads to soggy rolls.
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Temperature matters: Ensure the oil is hot enough; too low and the rolls absorb oil, too high and they burn.
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Customize: Add mushrooms, bean sprouts, or rice noodles for extra texture and flavor.
Bottom Line
Crispy homemade spring rolls are a delightful combination of textures and flavors. They’re perfect as an appetizer, party snack, or even a light meal. With a little practice, rolling and frying spring rolls becomes second nature, and the reward—a crunchy, savory bite—is always worth it.
