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Crispy Spring Rolls Recipe with Sweet Chili Sauce for Ultimate Crunch Delight

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These crispy spring rolls paired with sweet chili sauce offer a perfect crunchy treat that is quick, easy, and delicious. Ideal for snacks, potlucks, or family gatherings, they deliver a satisfying contrast of golden, crispy exterior and savory filling.

Ingredients

Scale
  • Spring roll wrappers (thin rice paper or wheat-based wrappers)
  • 250g (9 oz) ground pork or chicken (or tofu/mashed chickpeas for vegetarian)
  • 1 cup (100g) shredded cabbage
  • 1 medium carrot, grated
  • 2 cloves garlic, minced
  • 2 stalks green onions, chopped
  • 1 tsp fresh ginger, finely grated
  • 2 tbsp soy sauce (low sodium recommended)
  • 1 tsp sesame oil
  • Salt and black pepper to taste
  • Vegetable oil or peanut oil for deep frying (enough for 2 inches deep)
  • ½ cup (120 ml) sweet chili sauce (store-bought or homemade)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine ground pork or chicken with shredded cabbage, grated carrot, minced garlic, chopped green onions, and grated ginger. Add soy sauce, sesame oil, salt, and black pepper. Mix well until evenly combined and moist but not soggy.
  2. Set up your rolling station: Lay out spring roll wrappers one at a time on a clean, dry surface. Keep a small bowl of water nearby to moisten the edges for sealing.
  3. Wrap the rolls: Place about 2 tablespoons of filling near the bottom edge of each wrapper. Fold the bottom edge over the filling, fold in the sides snugly, then roll up tightly, moistening the top edge to seal.
  4. Heat the oil: Pour vegetable or peanut oil into a pan or deep fryer to about 2 inches deep. Heat to 350°F (175°C), maintaining temperature with a thermometer if possible.
  5. Fry the spring rolls: Carefully place a few rolls into the hot oil without overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side if shallow frying or 5-7 minutes total if deep frying. Turn gently with a slotted spoon. Remove and drain on paper towels or wire rack.
  6. Prepare the sweet chili sauce (optional homemade): In a small saucepan, combine sugar, rice vinegar, minced garlic, red chili flakes, and water. Simmer until sugar dissolves and sauce thickens slightly. Cool before serving.
  7. Serve warm: Arrange spring rolls on a platter with sweet chili sauce for dipping.

Notes

Keep wrappers moist but not wet to avoid sogginess. Do not overfill rolls to prevent bursting during frying. Maintain oil temperature at 350°F for best crispiness. Fry in small batches to avoid temperature drop. Drain rolls on wire rack or paper towels to keep crunchy. Wrapping can be done ahead and rolls refrigerated or frozen before frying.

Nutrition

Keywords: crispy spring rolls, sweet chili sauce, appetizer, snack, fried spring rolls, easy recipe, Asian appetizer, party food

Find it online: https://tomyumy.com/crispy-spring-rolls-recipe-with-sweet-chili-sauce-for-ultimate-crunch-delight/