Ultimate Crispy Fried Spring Rolls with Sweet Chili Dip
Crispy Fried Spring Rolls are packed with seasoned ground pork, glass noodles, cabbage, carrots, and aromatic herbs, then wrapped and fried until golden and crunchy. Served with sweet chili sauce, these Thai-inspired rolls deliver restaurant-quality crispiness at home and are perfect for parties, family dinners, or make-ahead appetizers.
Equipment
- skillet for cooking filling
- mixing spoon or spatula
- knife and cutting board
- deep pot or fryer for deep frying
- thermometer to monitor oil temperature
- paper towels or wire rack for draining excess oil
Ingredients
- 1 oz glass noodles (mung bean vermicelli), soaked and cut short
- 8 oz ground pork
- 1 tbsp soy sauce (divided)
- 3 cloves garlic, minced
- 1/2 tsp ground white pepper
- 1/4 tsp ground black pepper
- 4 dried shiitake mushrooms, soaked and finely chopped
- 1 1/2 cups shredded green cabbage
- 1/2 cup grated carrot
- 1 tbsp chopped cilantro stems
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 tbsp neutral oil (for cooking filling)
- 14 spring roll wrappers (8-inch squares), thawed
- 1 egg, beaten (for sealing)
- neutral oil for deep frying
- sweet chili sauce (for serving)
Instructions
- Soak the glass noodles in room temperature water for about 10 minutes until soft. Drain well and cut into 1–2 inch pieces. Heat 1 tablespoon oil in a skillet over medium heat. Add minced garlic and both peppers and sauté for about 30 seconds until fragrant.
- Add ground pork and half of the soy sauce. Cook until no longer pink, breaking it apart. Stir in mushrooms, cabbage, carrots, glass noodles, remaining soy sauce, sugar, salt, and cilantro stems. Cook until vegetables soften and mixture is relatively dry. Remove from heat and cool completely.
- Place a wrapper in a diamond shape. Add 2–3 tablespoons filling near the bottom corner. Fold bottom corner over filling, roll halfway, fold in sides, then continue rolling. Brush top corner with beaten egg and seal. Repeat with remaining filling and wrappers.
- Heat oil to 350–375°F (175–190°C). Fry spring rolls in batches for 4–5 minutes, turning occasionally, until deep golden brown and crisp. Drain on paper towels or a wire rack and serve warm with sweet chili sauce.
Notes
Keep the filling relatively dry to prevent soggy rolls and oil splatter. Roll wrappers tightly to avoid bubbles during frying. Maintain oil temperature between 350–375°F (175–190°C) for best results. Spring rolls can be frozen uncooked for up to 2 months and fried directly from frozen. For a lighter option, air fry at 375°F for 10–12 minutes, flipping halfway. Vegetarian variation: omit pork and increase mushrooms or add finely diced tofu.
Nutrition
Calories: 180kcalCarbohydrates: 16gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 280mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 2500IUVitamin C: 6mgCalcium: 30mgIron: 1.2mg
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