How to make the best spring rolls (with eight important tips)

Freshly deep-fried spring rolls are light, crispy and airy.

The crackling sound of the first bite brings back the memory of the bustling old-school Dim Sum shop once I had as a kid. The middle age women pushing the dim sum cart trundled through the narrow gap between rickety tables. Watching the high tower of bamboo steamers with spring rolls, Char Siu Bao, Shumai and shrimp dumplings is enough to make my belly rumbled.

I will show you how to prepare this spring rolls with shatteringly crispy skin, which is stuffed with tender crisp vegetables, chicken, and shrimps.

But why spring roll is so popular?

Spring roll is made with ingredients of universal appeal, which is perfect as the starter or as dessert for any Asian-inspired meal.

This is the Cantonese spring rolls with a twist of Vietnamese flavor. You can make it in advance, and deep-fried directly from the freezer. Spring rolls are suitable to almost every palate, which will be a total crowd pleaser among your friend and family.

Let’s get started.

Watch the videoRead on: Watch the video recipe at the end of this post

Vietnamese spring rolls

Eight tips you need to know to make the perfect spring rolls

Making spring rolls isn’t difficult, but before you jump to the recipe section below, take a few minutes to read through the following tips. You will be able to make top quality spring by understanding the details and tips which I experienced after years of making spring rolls in my restaurant.

You will benefit from the details and tips which I experienced after years of making spring rolls in my restaurant.

 

Note: This post may contain affiliate links. Please read my disclosure for more into. I may receive commissions for purchases made through links in this post.

1. Use thin spring roll wrappers

thin spring rolls wrapperYou need to buy the spring roll wrappers. Don’t try to make it. Even restaurants who make spring rolls do not make the wrapper themselves.

You can get spring roll wrappers at the market or the frozen section of any grocery store in Asia. If you are in America, US, Europe or Australia, you may need to head to the Asian grocery stores.

Choose the thin spring rolls wrapper. The thinner it is, the more crispy and crunchy the spring rolls will be. The thick wrapper will produce chewy texture, which is not what you want.


2. Try different combination of the filling

spring rolls ingredients fir wrappingThe filing of this recipe consists of the ingredients I use in my restaurant, which is available and loved by the locals.

Mungbean is one item that might not be available in some countries. If you can’t find it, just ignore it. As for the yam bean vermicelli, it has a crunchy texture that is hard to find the substitution. It should be available in most of the Asian grocery shops.

Explore the different combination of filling according to your preference. Below are my suggestions;
– Use only chicken or shrimps instead of both, or substitute with pork.
– Omit both chicken and shrimps for the vegetarian spring rolls
– Replace the fish sauce with light soy sauce for a more Chinese flavor. (This recipe is more of a Vietnamese version and fish sauce is widely used in Vietnamese cuisine.)
– Omit yam bean if it is difficult to get.


3. Shred the vegetables by hand or with a mandoline

shred veggie to make spring rollsThe reason not to use the box grater to shred the vegetables (yam bean, carrots) is to keep the filling dry. Grating will release more liquid from the vegetables. We want to maintain the filing dry. Dry filing means crispy spring rolls.

I suggest you cut the vegetables into fine julienne or with a good quality mandoline.


4. Keep the ingredients dry

ingredients for spring rollsWe need to keep the filling dry as I mentioned in point 3. Here are more suggestions that you can achieve this:
– Cut the vermicelli into short strips of 5 cm length. Soak it in water until it is soft, which takes about 15-30 minutes. Place it in a colander or wire mesh strainer and let it drips dry.
– Let the cooked meat and shrimps become cold before mixing with other ingredients for the filling. The filling should be cold while wrapping as the steam from the hot filling will wet the wrappers. The spring rolls will be crispy if you use wet wrappers.

Keeping the filling dry is the most important step in making spring rolls, and often neglected.


5. Keep the spring roll wrappers moist

keep spring rolls wrapper moistThis point seems to contradict my earlier point to keep the filling dry. However, if you expose the spring roll wrappers, they will dry quickly and become brittle and hard. This happening is similar to the unattended tortilla wrap leaving on the table.

Here are the steps I used to keep the wrappers soft and moist:
– Remove a packet of spring roll wrappers from the freezer. (You need to keep the wrappers in the freezer after purchase.)
– Leave it at room temperature to defrost, until you can separate the wrappers from one with another without breaking them.
– Place one of the wrappers on the table and start wrapping the spring rolls.
– Cover the unused wrappers with a moist (but not wet) kitchen towel so that they will not turn dry and brittle.


6. Do not overstuff the spring rolls

How much filling should you put in one spring roll?

It depends on the size of the wrapper.s The spring rolls should not have too much filling since it can break while deep frying. On the other hand, it is not tasty if too little filling is used. (Think of making the delicious ravioli!).

The size of the wrapper I use is 20cm by 20cm. I find that the ideal amount is between 20g to 25g of filling for each spring roll.

It is good if you have a kitchen weighing scale. If you don’t, make the best judgment visually. Before I bought my weighing scale, I used to put one portion of the filling as the sample in front of me as the reference of how much filling I should use for the rest of the spring rolls.

how to make spring rolls


7. Wrap tightly with no air pockets

spring rolls wrap perfectlyIt is not hard to wrap the spring roll. Wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty.  In addition, oil will seep in to fill this space during deep frying, which will make the spring roll taste oily.


8. Deep freeze by arranging the spring rolls with single layer

frozen fpring rollsAfter you wrap the spring rolls, you can keep store them in the freezer for future use. However, they tend to stick together easily.

You can follow the following method to avoid this:
– Place a sheet of plastic on a large tray.
– Arrange the spring rolls neatly on the plastic sheet, with the seam side down. (It helps secure the corner so that it doesn’t pop out)
– Freeze the spring rolls until hard enough. Once they are frozen, they will not stick to each other anymore.
– Keep the spring rolls in a container and freeze.
– You can deep fry the frozen spring rolls directly.


You may like the following items:

Benriner Japanese Mandolin
Fruit Vegetable Slicer

Hamilton Beach
Deep Fryer


make perfect spring rolls

Do you need a dipping sauce for the spring rolls?

spring roll dipping sauceThese crackling spring rolls are so good that you don’t even need a dipping sauce. However, I understand there are different palates and some of you may want to take a dip to see how different it will be.

You can opt for a simple ketchup or mayonnaise, but it might not do justice to the fabulous desserts that you have made,

Therefore, I have included the recipe for the dipping sauce. Since what I served is more Vietnamese inclined, the sauce is constituted with the classical Vietnamese ingredients. It is the amalgamation of sweet, sour and salty, plus a hint of spiciness.

header_video

Watch this video (9.09 minutes)

The Spring Roll Recipe

5.0 from 1 reviews
Spring rolls
Author: 
Recipe type: Dessert
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 20 spring rolls
 
Step-by-step instruction how to make crispy and delicious spring rolls.
Ingredients
For the spring rolls
  • 75g of mung bean vermicelli (Tang Hoon/ 冬粉)
  • 100g of chicken breast meat
  • 50g of shrimps
  • 35g of shallot
  • 100g of yam bean (沙葛)
  • 25g of carrot
  • 10g of scallion
  • 10g of coriander leaves
  • 1 teaspoon of salt
  • 30ml of fish sauce
  • 3g of ground white pepper
  • 1 egg yolk
  • 2 tablespoon of vegetable oil
  • Spring roll wrappers
For the sauce
  • 3 cloves of garlic, finely chopped
  • 2 pieces of red chili, remove seeds, finely chopped
  • 1 teaspoon of white vinegar
  • 1 tablespoon of sugar
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lemon juice
  • ¼ teaspoon of salt
  • 2 tablespoon of water
  • 20 pieces of spring roll wrappers
Instructions
Prepare the spring roll filling
  1. Soak the mung bean vermicelli in water until soft. Drained.
  2. Cut the chicken breast meat, shrimps and onions into small cubes
  3. Cut the carrots and yam bean into fine julienne by hand or with a mandolin.
  4. Cut the scallion into small pieces
  5. Heat up the oil in a saucepan or wok, stir-fry the chicken meat until cooked.
  6. Add the shrimps, and continue to stir-fry until it is cooked. Remove from heat.
  7. Mixed the shrimp and chicken with all the remaining ingredients.
Wrap the spring rolls
  1. Place the wrapper with one of the corners near you, like a diamond, on a clean and dry surface.
  2. Place about 20-25g of filling on the wrapper, slightly off center but near to you.
  3. Fold the corner nearest to you over the filling. Roll it tight.
  4. Fold the left and right corner to the center.
  5. Place a dollop of cornstarch slurry or egg liquid on the tip of the remaining corner.
  6. Roll the spring roll away from you like making a burrito. Let the cornstarch slurry or egg liquid to act as gum to secure the seal at the folding.
  7. Place a large piece of plastic sheet on a shallow pan.
  8. Place the spring roll seam side down on the plastic sheet.
  9. Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen.
  10. Remove the frozen spring rolls and store it in a freezer safe container.
Fried the spring rolls
  1. Heat up the oil in the deep fryer or wok to 350°F/175°C.
  2. Deep fried the spring 5 minutes until they turn golden brown.
Prepare the dipping sauce
  1. Mix all the ingredients in a small pot.
  2. Heat it up until the sugar is dissolved.

Like this recipe? You can get similar recipes in my upcoming cookbook.

Sign up and I will offer this book to you free when I publish it.

(In appreciation for your butt kick : )

privacy We value your privacy and would never spam you

 

 

 

Amazing Content

 

How to make the best spring rolls (with eight important tips) was last modified: September 12th, 2017 by KP Kwan

2 Comments

  • Anh Hoang

    Reply Reply September 12, 2017

    Thank you Mr KP KWAN for your devoted & detailed íntructions with 8 useful tips. I am very fond of them.

    • KP Kwan

      Reply Reply September 12, 2017

      Hi Anh Hoang,
      Thank you very much for dropping by my blog, and glad to know that the spring rolls tips are useful to you.

      Keep cooking!

      KP Kwan

Leave A Response

* Denotes Required Field

Rate this recipe: