Deep Fried Spring Rolls
This is my deep fried spring roll creation. I love spring rolls so much that I decided to learn how to make them and came up with this recipe. I change it up sometimes with different ingredients. Everyone loves my spring rolls and friends always ask if I would make them for gatherings. They are so flavorful and yummy! They take some time making but so very worth it. Enjoy!
This is my deep fried spring roll creation. I love spring rolls so much that I decided to learn how to make them and came up with this recipe. I change it up sometimes with different ingredients. Everyone loves my spring rolls and friends always ask if I would make them for gatherings. They are so flavorful and yummy! They take some time making but so very worth it. Enjoy!
- 1 egg
- 1/4 cup soy sauce
- 1/2 cup green onion finely chopped
- 1/4 cup fish sauce
- vegetable oil for frying at 375
- 1 pound ground pork uncooked
- 1 pound shrimp uncooked fine chopped
- 2 bunches dried bean thread noodles (or mung bean noodles)
- 1 cup carrot shredded
- 2/3 cup cilantro chopped
- 1 cup bean sprouts or more (to taste), roughly chopped
- 3 or 4 dried shiitaki mushrooms highdrated and finely chopped
- 2 packs (30 each) spring roll wrappers
- 1 cup of water for finger dipping to glue edge of rapper
- sweet chili sauce for dipping
- Carbohydrate 12.677364205357 g
- Cholesterol 20.0360266666667 mg
- Fat 2.31548483204214 g
- Fiber 0.408026692894767 g
- Protein 4.49890625555155 g
- Saturated Fat 0.683398220568235 g
- Serving Size 1 1 Serving (53g)
- Sodium 129.043831380342 mg
- Sugar 12.2693375124622 g
- Trans Fat 0.230128656850819 g
- Calories 90 calories
Step-by-step
- Soak the noodles and mushroom separately in hot water for 20 minutes or until soften, then drain and drip dry in a colander. Cut the noodles into 1½-inch-long pieces, then combine with all of the filling ingredients in a large bowl and mix well. Finely chop mushrooms add to bowl as well.
- Separate all spring roll rappers carefully so they don't tare. Keep stacked and covered with towel as the sheets will dry out. Place one wrapper on a plate with the base of the corner facing you. Spoon about 1 tablespoon of the mixture onto the middle of the bottom of the wrapper and fold the point corner over the filling and tuck snug. Roll a couple of times or so then fold the two adjacent sides, one on top of the other into the center. ( Before doing so I usually dip my fingers into the cup of water and run my fingers across the roll before folding adjacent sides over to the middle to hold the sides firmly in place) Roll toward the apex to form a nice firm roll, and secure with a dab of water at the other end corner to glue it together to prevent un rolling. Repeat until you have filled all of the wrappers. The filling should make 60 or more rolls.
- As you finish rolling them place them on your dish, cover with a towel so they don't dry out. After they are rolled they are ready to fry, or you can put them in the refrigerators for next day or into a zip lock bag and freeze for another days use. I usually take them out of freezer and defrost in the fridgerator which works well for me. Although, other individuals say not to defrost.
- Preheat your deep fryer to 375 degrees. I don't have a deep fryer so I personally use a extra large saucepan and fill up ONLY half way up the pan no more. When you submerge your rolls your oil will rise. This is why you only fill your pan half way up, to prevent over flow. When you using your stove, turn on to medium high heat. It usually takes up to 20 to 25 minutes to heat up to 375. I use a thermometer to control my temp. Of course if you use a stir fry pan then it may take less time to heat up since you have less oil to heat. All in all rely on the thermometer to reach 375. This is the perfect temp.
- Gently submerge the rolls to prevent splashing. When the rolls float to the top they are done cooking. About 3 minutes or so. It really depends how much filling you have put into the roll. They cook faster when you have less filling in the roll or longer with more filling.
- If your oil is not hot enough your rolls will turn out too greasy. To prevent this you will need to make sure your temp stays at 375. The temp will fluctuate a bit as your rolls are cooking, that's ok. Don't add to many rolls at one time as they are cold and will bring the heat of your oil down in temp. (I usually put 4 to 5 rolls in at a time) If the temp goes down allow it to heat back up before putting in your next batch of rolls. If you have a deep fryer it may be easier to handle.
- Take out and put on a sheet pan with paper towel or grocery brown bag to soak up oil let cool. When ready to eat, serve sweet chili sauce. (I don't always dip the rolls as they are so flavorful)
- In my family it's hard to wait to sit down and eat them because they are so good and addictive. As I'm cooking them we usually are standing in the kitchen chowing down waiting for the next to be done.
- Enjoy!
Swapping the ground pork for finely minced firm tofu alters the moisture balance inside the wrapper, requiring a slightly drier vegetable mix to prevent soggy interiors. Spring roll fillings rely on a complex interplay of umami from fish sauce and soy sauce, balanced by the pungent bite of fresh green onions and cilantro.
- Soak the dried bean thread noodles in hot water for exactly twenty minutes until softened, then drain thoroughly before chopping into manageable lengths.
- Keep the stack of spring roll wrappers covered with a damp towel continuously because ambient air dries them out within minutes, causing cracks during rolling.
- Maintain the frying oil strictly at 375 degrees Fahrenheit using a thermometer; dropping the temperature below this threshold will result in greasy, saturated wrappers.
- Batch fry four to five rolls at a time to avoid chilling the oil, removing them immediately when they float to the surface after about three minutes.
Batch processing yields sixty rolls, making storage essential. Uncooked wrapped rolls freeze exceptionally well inside sealed zip-top bags for future gatherings.
