Crispy and Juicy Homemade Spring Rolls: Secrets to Perfect Texture

Hello everyone! I’m Xiao Mi Zhou,today I’m sharing my family’s homemade spring rolls recipe. These spring rolls feature golden crispy skin and delicious juicy fillings - that satisfying “crunch” sound with every bite brings pure happiness! The key lies in a few techniques that I’ll share with you step by step.

First, admire the finished product - you can almost hear the crispiness!

The golden crispy skin is already mouthwatering!

Ingredients (Makes about 20 rolls)

Spring Roll Wrappers:

• All-purpose flour: 250g
• Warm water: about 150ml
• Salt: 3g
• Cooking oil: 15g

Fillings:

• Ground pork: 200g (30% fat, 70% lean)
• Fresh shrimp: 150g, diced
• Cabbage: 200g, julienned
• Carrot: 1, julienned
• Shiitake mushrooms: 5 pieces, soaked and julienned
• Bean sprouts: 100g
• Chinese chives: 50g, cut into sections

Seasonings:

• Light soy sauce: 2 tablespoons
• Oyster sauce: 1 tablespoon
• Cooking wine: 1 tablespoon
• Sugar: 1 teaspoon
• White pepper: to taste
• Sesame oil: 1 tablespoon
• Minced ginger: 1 tablespoon

Detailed Steps

Step 1: Make Spring Roll Wrappers (Optional - time-saving version available)

1. Mix flour with salt, gradually add warm water to form dough
2. Add cooking oil, knead until smooth
3. Cover with damp cloth, rest for 30 minutes
4. Divide into small portions, roll into thin circles

Tip: You can also buy ready-made spring roll wrappers

Homemade wrappers are more flexible and chewy

Step 2: Prepare Fillings

1. Marinate ground pork with cooking wine and soy sauce for 10 minutes
2. Heat oil, sauté minced ginger and ground pork until fragrant
3. Add shrimp and cook until color changes
4. Add carrot, mushrooms, cabbage in order
5. Finally add bean sprouts and chives
6. Add all seasonings, mix well and drizzle with sesame oil
7. Important: Fillings must be completely cooled before wrapping

Colorful fillings are key to deliciousness

Step 3: Wrapping Techniques

1. Take one wrapper, place appropriate amount of filling
2. Fold the bottom part up to cover the filling
3. Fold left and right sides toward center
4. Brush flour water (flour + water) on the top edge
5. Roll up tightly from bottom, press to seal the edge

Wrap tightly but don’t break the wrapper

Step 4: Frying to Crispiness

1. Pour oil into pan, heat to 160°C (medium heat)
2. Add spring rolls, fry over medium-low heat
3. Turn occasionally for even cooking
4. Fry until golden crispy, about 5-6 minutes
5. Drain oil, place on paper towels to absorb excess oil

Oil temperature control is key to crispiness

Success Tips

🌟 Filling Preparation:

• Cut vegetables into uniform sizes
• Fillings must be completely cooled to avoid steam
• Keep fillings dry when cooking

🌟 Wrapping Techniques:

• Don’t overfill - 80% full is perfect
• Seal edges properly to prevent opening during frying
• Cover wrapped spring rolls with damp cloth to prevent drying

🌟 Frying Essentials:

• Oil temperature is most important: Too high = burnt outside/raw inside, too low = oily and not crispy
• Test oil temperature: small bread bubbles around it means ready
• Don’t fry too many at once to avoid temperature drop

Variations & Innovations

• Vegetarian version: Replace meat with tofu and mushrooms
• Spicy version: Add chili powder or hot sauce
• Extra crispy version: Add sesame seeds to wrapper dough

Dipping Sauce Recommendations

• Sweet chili sauce
• Garlic vinegar sauce
• Peanut dipping sauce
• Simple soy sauce + sesame oil

Storage Methods

• Raw spring rolls can be frozen
• Fried spring rolls can be reheated in oven after refrigeration
• Best enjoyed fresh and hot

Although this homemade spring rolls recipe has several steps, each one is easy to master. Especially during holidays, making spring rolls with family is such a joyful experience! I hope everyone can make satisfying crispy and juicy spring rolls!