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fried spring roll recipe
- Total Time: 85 minutes
- Yield: 20–25 spring rolls 1x
- Diet: Vegetarian
Description
These fried spring rolls feature a creamy and vibrant sweet potato filling, balanced with lime and ginger, offering a satisfying alternative to traditional spring rolls perfect for a weeknight meal.
Ingredients
Scale
- 20–25 sheets spring roll wrappers (8.5 inch)
- 1 medium sweet potato (300 g)
- 2 cloves garlic, minced
- 15 g fresh ginger, grated
- 200 g green cabbage, finely shredded
- 100 g carrots, finely shredded
- 20 g dried shiitake mushrooms, rehydrated and thinly sliced
- 120 ml full-fat coconut cream
- 1 large lime, zested and juiced
- 45 ml low-sodium soy sauce or tamari
- 10 g light brown sugar
- 2 g red chili flakes, or to taste
- 5 g cornstarch
- 15 ml water
- 750 ml vegetable oil, for frying
- small bunch fresh cilantro, finely chopped, for garnish
Instructions
- Prepare Sweet Potato Base: Preheat your oven to 200°C (400°F). Place the diced sweet potato on a large baking sheet and roast for 25-30 minutes, or until very tender and caramelized around the edges. Let cool slightly, then transfer to a bowl and mash until smooth; ensure there are no large lumps remaining.
- Sauté Aromatics and Vegetables: While the sweet potato roasts, rehydrate the dried shiitake mushrooms in hot water for 15-20 minutes until soft. In a large pan or wok, heat 15 ml (1 tbsp) of vegetable oil over medium heat; add the minced garlic and grated ginger and sauté for 1 minute until fragrant. Add the shredded cabbage, carrots, and sliced shiitake mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Combine and Thicken Filling: To the pan with the vegetables, add the mashed sweet potato, coconut cream, lime juice, soy sauce, brown sugar, and red chili flakes. Stir well to combine all ingredients until the mixture is uniform and creamy; taste and adjust seasonings if necessary. In a small bowl, whisk together the cornstarch and 15 ml (1 tbsp) of water to create a slurry. Pour the slurry into the filling mixture and stir constantly until it thickens slightly, about 1-2 minutes, then remove from heat.
- Cool Filling Completely: Transfer the prepared filling from the hot pan to a shallow dish or plate. Spread the filling out evenly to maximize surface area for cooling. This step is crucial for wrapping; attempting to wrap spring rolls with hot or warm filling will cause the wrappers to tear and become soggy.
- Wrap Spring Rolls: Prepare your spring roll wrappers by laying one on a clean, dry surface with a corner pointing towards you (diamond shape). Place about 30 ml (2 tbsp) of filling horizontally across the lower third of the wrapper, leaving space on the sides; do not overfill or the rolls may burst during frying. Fold the bottom corner over the filling, then fold in the left and right corners towards the center; roll the wrapper tightly upwards, sealing the top corner with a little water (using your finger) to create a tight and secure fried spring roll.
- Fry Spring Rolls: In a deep pot or Dutch oven, heat the remaining 750 ml (3 cups) of vegetable oil to 175°C (350°F). Carefully lower 3-4 fried spring rolls into the hot oil, ensuring not to overcrowd the pot; fry for 4-6 minutes, turning occasionally, until the rolls are golden brown and crispy on all sides. Use a slotted spoon or spider to remove the fried rolls and transfer them to a wire rack set over a baking sheet to drain excess oil.
- Serve and Garnish: Serve the fried spring rolls immediately while hot and crispy for the best texture. Arrange the rolls on a platter and cut one or two diagonally in half to showcase the vibrant sweet potato filling. Garnish liberally with finely chopped fresh cilantro and a light sprinkle of fresh lime zest over the cut ends for a beautiful finish.
Notes
Keep thawed spring roll wrappers covered with a damp cloth to prevent drying out. Ensure filling is completely cool before wrapping to prevent wrappers from tearing or becoming soggy during frying.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3 spring rolls
- Calories: 310 calories
- Sugar: 3 g
- Sodium: 215 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg