Introduction
Spring Rolls are a classic appetizer or light main dish, perfect for gatherings, lunches, or Asian-inspired meals. These crispy, golden rolls, filled with tender shrimp, vibrant vegetables, and savory seasonings, deliver fresh, satisfying flavors in every bite. Presented on a white ceramic platter, garnished with fresh cilantro or sesame seeds, this Spring Rolls recipe offers an appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings Asian-inspired charm to any occasion.
Ingredients
For the Spring Rolls:
- 12 spring roll wrappers (rice paper or wheat-based)
- 1/2 lb large shrimp, peeled, deveined, and cooked
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup thinly sliced red bell pepper
- 2 tbsp chopped fresh cilantro
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- Vegetable oil (for frying)
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp sesame seeds (optional)
Serving:
- Optional: Fresh cilantro, sesame seeds
- Suggested Accompaniments: Sweet chili sauce, cucumber salad, edamame
- Suggested Pairings: Green tea, sparkling water
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large skillet or deep fryer, mixing bowl, small bowl, tongs, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Prepare Shrimp and Vegetables: Chop cooked shrimp into small pieces. In a mixing bowl, combine shrimp, cabbage, carrots, bean sprouts, red bell pepper, cilantro, soy sauce, sesame oil, and ground ginger. Taste the filling and adjust with a splash of soy sauce or extra ginger for balanced flavor.
- Prepare Wrappers: If using rice paper wrappers, soak each in warm water for 10–15 seconds until pliable; if using wheat-based wrappers, follow package instructions. Lay flat on a clean surface.
- Fill and Roll: Place 2 tbsp of filling near the bottom of each wrapper. Fold the bottom over the filling, tuck in the sides, and roll tightly to seal. Repeat for all wrappers.
- Fry Spring Rolls: Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry spring rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Make Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and sesame seeds (if using). Taste and adjust with extra honey or vinegar for a balanced flavor.
- Serve: Arrange Spring Rolls on a white ceramic platter. Garnish with fresh cilantro or sesame seeds. Serve hot with dipping sauce, sweet chili sauce, cucumber salad, edamame, green tea, or sparkling water.
Tips for Better Spring Rolls
- Ensure filling is not too wet to prevent soggy wrappers; drain vegetables if needed.
- Taste the filling before wrapping to balance savory, umami flavors; adjust cautiously.
- Roll tightly to prevent filling from spilling during frying.
- Maintain oil temperature at 350°F for even, crispy frying without greasiness.
- Present on a white ceramic platter to highlight the golden rolls and vibrant garnishes.
- Make ahead: Prepare filling up to 1 day in advance; store in the fridge and wrap/fry fresh.
- For extra crunch, add 1/4 cup chopped water chestnuts to the filling.
- Enhance aesthetic: Garnish with cilantro or sesame seeds on a white ceramic platter for a fresh, inviting look.
Variations and Customization
- Gluten-Free Spring Rolls: Use rice paper wrappers and gluten-free soy sauce.
- Vegetarian Spring Rolls: Omit shrimp and add 1/2 cup sliced mushrooms or tofu.
- Low-Sodium Spring Rolls: Use low-sodium soy sauce and reduce to 2 tsp in filling and sauce.
- Spicy Spring Rolls: Add 1 tsp sriracha or 1/4 tsp red pepper flakes to the filling or sauce.
- Baked Spring Rolls: Brush rolls with oil and bake at 400°F for 15–20 minutes, flipping halfway, for a lighter option.
- Shrimp and Avocado Spring Rolls: Add 1/2 cup diced avocado to the filling for creaminess.
- Fresh Spring Rolls: Skip frying, use rice paper wrappers, and serve fresh with a peanut dipping sauce (1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey).
- Chicken Spring Rolls: Replace shrimp with 1/2 lb shredded cooked chicken.
Storage and Serving Tips
- Store leftover fried spring rolls in an airtight container in the fridge for up to 2 days; reheat in a 350°F oven for 8–10 minutes to restore crispiness.
- Freeze unfried rolls in a freezer-safe container for up to 1 month; thaw in the fridge overnight and fry as directed.
- Serve hot for the best flavor and crispy texture.
- Use as an appetizer or light main dish with Asian-inspired sides.
- Pair with green tea or sparkling water to complement the fresh, savory flavor.
- Present on a white ceramic platter with garnishes for an appetizing, vibrant charm.
Nutritional Information
Based on 4 servings (3 spring rolls each):
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 820mg
- Total Carbohydrates: 36g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 14g
- Vitamin A: 25% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~550mg). Moderate in protein and fiber; enjoy vegetables for balance.
Conclusion
This Spring Rolls recipe delivers a crispy, fresh dish perfect for any occasion. It transforms simple ingredients into an Asian-inspired classic. Its straightforward preparation and vibrant presentation make it a favorite. The tender filling and golden wrappers delight every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Spring Rolls Recipe: Crispy and Fresh
Classic Spring Rolls with crispy, savory flavor.
Ingredients
- Spring Rolls:
- 12 spring roll wrappers
- ½ lb large shrimp cooked
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ½ cup bean sprouts
- ¼ cup sliced red bell pepper
- 2 tbsp chopped fresh cilantro
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground ginger
- Vegetable oil for frying
- Dipping Sauce:
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 tsp sesame seeds optional
- Optional: Fresh cilantro sesame seeds
- Suggested Pairings: Green tea sweet chili sauce
Instructions
- Mix shrimp, cabbage, carrots, bean sprouts, bell pepper, cilantro, soy sauce, sesame oil, and ginger; taste and adjust.
- Soak wrappers; add 2 tbsp filling, fold, and roll tightly.
- Fry rolls at 350°F for 2–3 min per side; drain.
- Whisk soy sauce, vinegar, honey, sesame oil, garlic, and sesame seeds; taste and adjust.
- Serve on a white ceramic platter with cilantro, tea, and chili sauce.
Notes
- Drain filling to avoid soggy wrappers.
- Store in fridge for 2 days or freeze unfried for 1 month.
- Try a gluten-free or vegetarian variation.
- Pair with cucumber salad.
