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lad's crispy spring rolls

(1 RATING)
143 Pinches
windella avatar
Anytown, CA
Updated on Jan 14, 2012

While shopping in an Asian market,I picked up a package of spring roll wrappers to make the egg rolls I usually make. While making them,I noticed the spring rolls wrappers were much thinner than the egg roll wrappers I usually buy at the grocery store. The spring rolls were so crispy,my family and I loved them,so now I buy spring roll wrappers,if you can find them they are preferable. I like to dip them in sweet chili sauce or plum sauce.

prep time
cook time
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Ingredients

  • VEGETABLE SPRING ROLLS
  • - oil
  • - cabbage,shredded
  • - carrots,minced
  • - green onions,minced
  • - mushrooms,thinly sliced
  • - garlic,minced
  • - water chestnuts,chopped
  • - soy sauce
  • - sesame seed oil
  • - black pepper
  • - spring rolls wrappers
  • - oil,preferably peanut or canola
  • SHRIMP
  • - oil
  • - small shrimp,minced
  • - salt and pepper,to taste
  • - garlic,minced
  • SHRIMP&PORK
  • - oil
  • - garlic,minced
  • - boneless pork chop,minced
  • - small shrimp,minced
  • - salt and pepper,to taste
  • CHICKEN
  • - oil
  • - garlic,minced
  • - boneless chicken breast,minced
  • - salt and pepper,to taste

How To Make lad's crispy spring rolls

  • Step 1
    Heat oil. Add cabbage,carrots,green onions and mushrooms. Saute until cabbage is sightly tender. Add garlic and water chestnuts. Cook 1 minute. Combine soy sauce and sesame oil. Add to vegetables.
  • Step 2
    Shrimp:Heat oil,saute shrimp 1-2 minutes,season with garlic,salt and pepper. Add to vegetable mixture. Shrimp & Pork: Heat oil,saute pork 1-2 minutes or until pork is not longer pink,add shrimp,garlic salt and pepper,saute 1 minute longer. Add to vegetable mixture. Chicken: heat oil,saute chicken,garlic,salt and pepper until chicken is done. Add to vegetables.
  • Step 3
    Lay the spring roll wrappers out on a counter, using 1 tablespoon of filling in, wrap according to instructions on the package, making sure they are well sealed. Heat oil in a wok or deep skillet,slide each spring roll carefully into one at a time. Deep-fry until golden brown, then drain on a rack. Do not stack. Serve hot.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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