Crispiest Spring Rolls
Crispiest Spring Rolls
Ingredients
For the Filling
- 500 grams pork mince
- 200 grams prawns, chopped into small pieces
- 30 grams rice vermicelli, soaked and finely chopped
- 15 grams dried wood ear mushrooms, soaked and finely chopped
- 1 cup cabbage, chopped
- 1/2 cup carrot, shredded
- 1/4 cup spring onion, chopped
- 2 eggs
For the Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
For Assembly and Frying
- as needed rice paper sheets
- as needed water, for dipping rice paper
- as needed oil, for frying
For Serving
- as needed sweet chili sauce
Instructions
- 1
Soak the dried wood ear mushrooms and rice vermicelli in hot water for 10 minutes. This will rehydrate them and make them pliable.
⏱️ 10 min
- 2
Drain the soaked wood ear mushrooms and rice vermicelli thoroughly. Once drained, finely chop both ingredients.
⏱️ 5 min
- 3
Chop the prawns into small, bite-sized pieces.
⏱️ 3 min
- 4
In a large mixing bowl, combine the pork mince, chopped prawns, chopped wood ear mushrooms, chopped rice vermicelli, chopped cabbage, shredded carrot, chopped spring onion, and eggs.
⏱️ 5 min
- 5
Add all the seasonings to the bowl: soy sauce, oyster sauce, sugar, salt, white pepper, and sesame oil.
⏱️ 2 min
- 6
Mix all the filling ingredients thoroughly until they are well combined and evenly distributed. You can use your hands for best results.
⏱️ 5 min
- 7
Prepare your rolling station. Take one rice paper sheet and quickly dip it in water for about 5 seconds until it becomes soft and pliable. Do not oversoak, or it will become too sticky.
⏱️ 1 min
- 8
Lay the wet rice paper sheet flat on a clean, damp surface (a damp cutting board or plate works well).
⏱️ 1 min
- 9
Place a portion of the filling mixture (about 1 1/2 to 2 tablespoons) onto the bottom third of the rice paper sheet, forming it into a log shape.
⏱️ 1 min
- 10
Fold the bottom edge of the rice paper tightly over the filling.
⏱️ 1 min
- 11
Fold in the left and right sides of the rice paper towards the center.
⏱️ 1 min
- 12
Roll the spring roll tightly from the bottom to the top to seal the filling completely. Ensure it's snug but not so tight that it tears.
⏱️ 1 min
- 13
Repeat the rolling process with the remaining filling and rice paper sheets until all the filling is used.
⏱️ 10 min
- 14
Heat about 2-3 inches of oil in a wok or deep pan over medium-high heat to approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 15
Carefully place a few spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
⏱️ 7 min•🌡️ 360
- 16
Remove the fried spring rolls from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 3 min
- 17
Serve the crispy spring rolls hot with sweet chili sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispiest Spring Rolls
For the Filling
- 500 grams pork mince
- 200 grams prawns, chopped into small pieces
- 30 grams rice vermicelli, soaked and finely chopped
- 15 grams dried wood ear mushrooms, soaked and finely chopped
- 1 cup cabbage, chopped
- 1/2 cup carrot, shredded
- 1/4 cup spring onion, chopped
- 2 eggs
For the Seasoning
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
For Assembly and Frying
- as needed rice paper sheets
- as needed water, for dipping rice paper
- as needed oil, for frying
For Serving
- as needed sweet chili sauce
Instructions
- 1
Soak the dried wood ear mushrooms and rice vermicelli in hot water for 10 minutes. This will rehydrate them and make them pliable.
⏱️ 10 min - 2
Drain the soaked wood ear mushrooms and rice vermicelli thoroughly. Once drained, finely chop both ingredients.
⏱️ 5 min - 3
Chop the prawns into small, bite-sized pieces.
⏱️ 3 min - 4
In a large mixing bowl, combine the pork mince, chopped prawns, chopped wood ear mushrooms, chopped rice vermicelli, chopped cabbage, shredded carrot, chopped spring onion, and eggs.
⏱️ 5 min - 5
Add all the seasonings to the bowl: soy sauce, oyster sauce, sugar, salt, white pepper, and sesame oil.
⏱️ 2 min - 6
Mix all the filling ingredients thoroughly until they are well combined and evenly distributed. You can use your hands for best results.
⏱️ 5 min - 7
Prepare your rolling station. Take one rice paper sheet and quickly dip it in water for about 5 seconds until it becomes soft and pliable. Do not oversoak, or it will become too sticky.
⏱️ 1 min - 8
Lay the wet rice paper sheet flat on a clean, damp surface (a damp cutting board or plate works well).
⏱️ 1 min - 9
Place a portion of the filling mixture (about 1 1/2 to 2 tablespoons) onto the bottom third of the rice paper sheet, forming it into a log shape.
⏱️ 1 min - 10
Fold the bottom edge of the rice paper tightly over the filling.
⏱️ 1 min - 11
Fold in the left and right sides of the rice paper towards the center.
⏱️ 1 min - 12
Roll the spring roll tightly from the bottom to the top to seal the filling completely. Ensure it's snug but not so tight that it tears.
⏱️ 1 min - 13
Repeat the rolling process with the remaining filling and rice paper sheets until all the filling is used.
⏱️ 10 min - 14
Heat about 2-3 inches of oil in a wok or deep pan over medium-high heat to approximately 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 15
Carefully place a few spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Adjust heat as needed to prevent burning.
⏱️ 7 min•🌡️ 360 - 16
Remove the fried spring rolls from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil.
⏱️ 3 min - 17
Serve the crispy spring rolls hot with sweet chili sauce on the side for dipping.
⏱️ 1 min