Spring rolls are appetizers filled with a variety of vegetables and minced meat. These rolls are a popular appetizer during the month of Ramadan and I like to make a big batch in advance to have on hand. They can be fried, air fried or baked but my favorite way of eating them is to fry for extra crispiness.
- Ingredients for spring rolls
- How to get a non soggy filling?
- How to store spring rolls
- Frying Fresh spring rolls VS Frozen ones
Ingredients for spring rolls
Minced meat
A variety of minced meat can be used for this recipe. I like to use lean minced beef. You can also use chicken or turkey as well. I do not recommend using meat with fat because it will make rolling difficult, and they may fall apart.
Vegetables
I use a combination of carrots, cabbage, spring onions, and bean sprouts. Any fresh vegetables will make a delicious combination. Remember you want to use fresh vegetables, not frozen packages.
How to get a non soggy filling?
Why Noodles?
I used instant dry noodles to absorb moisture from vegetables but if you are an expert you can also use any boiled vermicelli for this recipe. Why I used instant dry noodles?
- Dry noodles will absorb all of the extra moisture from the filling.
- Instant noodles take only a few minutes to cook and they are also very cost-effective.
Spring roll sheets
To make crispy rolls it is important to use good quality sheets. They are easily available at the Asian grocery store throughout the United States.
Binding agent
A binding agent such as flour mixture or a beaten egg to tightly secure rolls. I made a mixture of flour and water and applied it with a brush on the end to secure the rolls.
How to store spring rolls
These appetizers freeze very well for a couple of months. Once you shape them, line them up on a lined tray in a single layer. Put them in the freezer for at least six hours. Once frozen, transfer them into a ziplock bag. I use plastic wrap or baking paper to line my trays.
Frying Fresh spring rolls VS Frozen ones
Heat vegetable or avocado oil in a frying pan. To check if the oil is ready, drop a small piece of spring roll sheet into the oil. If it bubbles and floats, it means the oil is ready to fry. Drop your rolls a few at a time into the oil. Stir them constantly to get equal coloration on each side. Once they are golden to your liking, take them out onto a paper towel. Cool for at least five minutes before serving.
To fry the frozen rolls, add them to the cold oil; as it warms up, it helps in the thawing of spring rolls. I don’t recommend putting them in the microwave to thaw.
More Recipes
Easy Spring Rolls
Ingredients
- 1 lbs ground beef chicken or turkey
- 1 tsp minced garlic
- 1/2 tsp salt or to taste
- 1/2 tbsp black pepper
- 2 tbsp soy sauce
- 2 chicken cubes
- 1 lbs cabbage or 1 small cabbage
- 1 tsp red chili flakes optional
- 2 carrots medium size
- 1/2 cup spring onions diced
- 1 packet spring roll sheets pack of 25
- 1 tbsp neutral oil
- 2 cups oil for frying
- 1 packet instant noodles wihtout seasoning
- 1 tbsp all-purpose flour and water to make the slurry
Instructions
Prepare filling
- Thinly slice cabbage and carrots.
- Add 1 tbsp oil to a large pan over medium heat, add minced garlic and sliced onion. Cook for a minute while stirring.
- Add ground meat of your choice. Break it down as much as you can with the help of a wooden spoon.
- Now add salt, pepper, soy sauce, and chili flakes. Cook it until all of the water is dry over the high heat.
- Add chicken cubes, chopped cabbage, and carrots to the minced mixture and cook it down a little bit. (Only for 1-2 minutes) Don't overcook the vegetables as they'll release moisture. Take the pot off the stove.
- To avoid a soggy mixture, take one packet of instant noodles. Break the noodles and add to the filling. Dry noodles will absorb excess moisture, and you'll have a perfect dry filling for your spring rolls. Let the filling cool down completely.
Make a flour paste
- Mix 1 tbsp of all-purpose flour with a little bit of water to make a thick paste.
Shape into spring rolls
- Take a spring roll sheet and add a spoonful of filling in it.
- Fold the top corner and then the right and left sides of the sheet. Apply some flour paste on the edge. Roll the sheet into a spring roll shape.
Frying
- Heat oil in a pan and add a few spring rolls at a time. Keep stirring while frying for even heat distribution and beautifully browned spring rolls.
- Once golden brown, take them out on a paper towel and enjoy.
Video
Notes
- Instant dry noodles help absorb the extra moisture from the filling. Add noodles only when the filling is still hot. Noodles will cook down using moisture and heat. No need to keep cooking on the stove.
- One packet of spring rolls usually comes with 25 sheets. Keep the rest of the sheets covered with a moist kitchen towel as you are working.