Spring Roll Recipe | Crunchy, Savory, and Peppery Appetizer And Party Recipe

ground pork

🥗Healthier: ground turkey

💰Cheaper: tofu

Tofu is a budget-friendly, plant-based protein.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a cost-effective alternative.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Homemade dough can be more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Cut garlic into small pieces.

Cut cabbage into thin strips about 2 inches long.

Cut carrots into thin strips about 2 inches long.

Cut celery into thin strips about 2 inches long.

Prepare a cornstarch and water mixture, stirring until there are no clumps.

Heat oil in a pan over medium-high heat.

Add half of the prepared garlic to the hot oil and stir-fry until fragrant.

Add cabbage to the pan and stir-fry for about 1 minute.

Season the cabbage with a little sugar and salt, and stir-fry for a little longer to mix.

Remove the cabbage from the pan.

Add more oil to the pan and add the remaining garlic, stir-frying until fragrant.

Add carrots and celery to the pan and stir-fry for about 1 minute.

Season with a little sugar and salt, then stir-fry a bit more.

Add the cabbage back to the pan and mix everything together.

Add half of the cornstarch and water mixture to soak up excess moisture from the veggies, stir-frying briefly.

Add the second half of the cornstarch and water mixture and stir-fry again.

Season the mixture with white pepper powder and sesame oil, then remove from heat and let cool completely.

Separate the spring roll wrappers and cover them with plastic wrap to prevent drying out.

Prepare a flour paste by mixing all-purpose flour with water until thick.

Place about 2 tablespoons of the stir-fried veggie mixture onto a spring roll wrapper.

Roll the wrapper tightly, ensuring no slack, and fold in the sides.

Roll it up completely and seal the edge with the flour paste.

Preheat oil in a deep fryer or pot to 380°F (195°C) before adding the spring rolls.

Once the oil reaches the right temperature, add the spring rolls, being careful not to overcrowd them.

Do not touch the spring rolls for the first minute; use a timer if necessary.

Deep fry the spring rolls for a total of 6 minutes, checking the oil temperature periodically to maintain around 350°F (175°C).

After 6 minutes, remove the spring rolls from the oil and let them cool, noting that they will darken slightly as they cool.

Arrange the spring rolls on a plate and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens