Quick & Easy Pan-Fried Spring Rolls
70% authentic · Fusion
A simplified and faster version of spring rolls, these are pan-fried to achieve a crispy exterior while retaining a flavorful filling of ground pork, cabbage, and carrots. Perfect for a weeknight appetizer or snack.
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Ingredients
- Spring roll wrappers12 sheets
- Ground pork1/2 lb
- Cabbage, finely shredded1 cup
- Carrot, grated1/2 cup
- Green onions, chopped2
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Garlic powder1/2 tsp
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
- Waterfor sealing
Steps
- 1
In a bowl, combine ground pork, shredded cabbage, grated carrot, chopped green onions, soy sauce, sesame oil, and garlic powder. Season with salt and pepper. Mix well.
- 2
Place a spring roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of filling onto the lower third of the wrapper.
- 3
Fold the bottom corner over the filling. Fold in the left and right sides. Moisten the top corner with water and roll tightly to seal.
- 4
Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
- 5
Carefully place the spring rolls into the hot oil, seam-side down. Fry for 3-4 minutes per side, until golden brown and crispy.
- 6
Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.
