Delicious, Crunchy Fried Spring Rolls – The crispiest, crunchiest, and best spring rolls recipe that is filled with vegetables and sweet potato noodles, then are deep-fried to a beautiful golden color.
This homemade fried spring rolls recipe is the best, most delicious, crunchiest, and a great appetizer option. The ingredients for the filling that go into this recipe are healthy, full of vegetables and is a slight variation compared to most of the traditional spring roll recipes out there. This recipe uses sweet potato noodles that adds an extra layer of texture to the filling.
Spring rolls vs egg rolls
Spring roll wrappers are thinner. The cousin to the spring roll, the egg roll (common in American Chinese restaurants), have wrappers that are a lot thicker. Spring roll dough doesn’t contain egg, which in turn makes it lighter and crispier than the egg roll wrapper when fried. Egg roll dough, however, is made of flour and eggs which gives it a sturdier and thicker texture. Spring rolls tend to be flaky, light and crispy on the first bite, while egg rolls tend to be crunchy and chewy.
Noodles in this spring roll
NOODS! Sweet potato noodles are used in this spring roll recipe. Have you ever had noodles in your spring rolls? The addition of noodles creates another dimension of texture when biting into these spring rolls. It’s SO good. You just have to try it.
Crunch for days
Frying these spring rolls give it such a good crunch. We love our deep fryer for recipes like this because it is less messy overall. Think of all the oil spatters jumping out of the pan. If you don’t have a deep fryer though, it’s okay because you can still fry these spring rolls up in a deep frying pan. If you’re in the market for a deep fryer, we love the one we have. Below is the model we have and highly recommend if you do a lot of frying – T-fal Deep Fryer FR8000.
We hope you enjoy our Crunchy Fried Spring Rolls recipe. Our family devours these crunchy spring rolls every time they’re made. Enjoy!
20 spring roll wrappers
12oz sweet potato starch/glass noodles
6 medium-sized dried shiitake mushrooms
1 medium-sized carrot
1 small-sized cabbage (or ½ large-sized cabbage)
2 chicken bouillon cubes
2 Tbsp salt + ¼ tsp salt
1 tsp soy sauce
1 clove garlic, minced
½ tsp sugar
½ tsp black pepper
1 tsp olive oil
½ tsp sesame oil
Korean-style spicy dipping sauce (optional, use our recipe)
- First, let’s soak the dried shiitake mushrooms in a bowl of warm water (about 2 hours, or until mushrooms are soft and rehydrated).
- Slice the cabbage and carrots into very thin slices (shredded) and put the cabbage and carrots in a large-sized bowl. Use 2 Tbsp of salt, and sprinkle over the shredded cabbage and carrots, and mix the salt in well. Set it aside in the salt for about 2-3 hours.
- Once the mushrooms are soft, drain the water, and remove the stems. Mince the shiitake mushroom caps.
- After about 2 hours of the cabbage and carrots sitting in the salt, you can start cooking the noodles according to the package instructions. Drain the noodles and rinse with cold water, and drain well. Cut the noodles with kitchen scissors into about 2-inch lengths. Place cut noodles into a large-sized bowl. Add olive oil, sesame oil, black pepper, ¼ tsp salt, soy sauce, minced garlic and one chicken bouillon cube to the bowl with the noodles and mix together well.
- Set out frozen spring roll wrappers in room temperature for only 5-10 minutes to thaw slightly right before wrapping. (Note - if you set out the frozen wrappers for too long, then they will break apart easier and become frustrating to work with when rolling the spring rolls).
Prepare your egg yolks mixture to seal the spring roll wrappers while they're thawing. Beat 2 egg yolks together in a small bowl.
- After 2-3 hours of soaking the cabbage and carrots, it’s ready to drain. Squeeze out excess water by hand as much as possible. Don’t rinse off the salt. Place in a large-sized bowl.
Add the minced shiitake mushrooms, and one chicken bouillon cube into the bowl with the cabbage/carrots and mix together well.
- When you’re ready to roll the spring rolls, heat up the oil for frying to medium-high heat in a deep fryer, or in a deep frying pan.
- Now you’re ready to roll these spring rolls just like egg rolls. Place spring roll wrapper in front of you like a diamond. In the center of the spring roll wrapper, put a layer of noodles first (about 2 Tbsp), then the vegetable mixture (about 1 Tbsp) on top of the noodles. Fold over spring roll wrapper in half to create a triangle shape and press it back towards you to hug snuggly against the noodles and vegetable mixture. Then fold over the two sides of the spring roll wrapper, and brush egg roll mixture onto the top triangle edges. Finally, roll up the spring roll so that the egg mixture edges seal the spring roll. Repeat until all spring rolls are made.
- Fry the spring rolls in the heated oil until golden brown on the outside.
- Serve immediately and enjoy! Use our homemade Korean-style spicy sauce recipe to dip these spring rolls in if you want an extra kick.
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