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Crispy Spring Rolls Recipe Easy Homemade with Sweet Chili Sauce for Ultimate Crunch

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These crispy spring rolls feature a savory vegetable filling and a homemade sweet chili sauce, delivering a perfect crunch and a sticky-sweet kick. Quick and easy to make, they are perfect for busy nights or entertaining guests.

Ingredients

Scale
  • Spring roll wrappers (fresh or frozen, rice paper or thin wheat)
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1 cup bean sprouts
  • 3–4 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp sesame oil (optional but recommended)
  • 1 cup cooked shrimp or shredded chicken (optional)
  • Vegetable oil or peanut oil for shallow frying (about 2 cups)
  • Sweet Chili Sauce:
  • 3 tbsp rice vinegar
  • 2 tbsp honey or sugar
  • 1–2 tsp chili flakes or fresh red chili
  • 1 clove garlic, minced
  • 1/4 cup water
  • 1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)

Instructions

  1. Prepare the filling: Heat 1 tsp sesame oil in a skillet over medium heat. Add minced garlic and grated ginger, cook until fragrant (about 30 seconds). Add shredded cabbage, carrots, and bean sprouts. Stir-fry for 3-4 minutes until veggies soften slightly but remain crunchy. Add soy sauce, stir to combine, then remove from heat and let cool.
  2. Assemble the spring rolls: Lay a spring roll wrapper flat on a clean surface. Place about 2 tablespoons of cooled filling near one edge, add sliced green onions and optional cooked shrimp or chicken. Fold sides over filling, then roll tightly away from you, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
  3. Heat the oil: Pour vegetable oil into a heavy skillet to about 1 inch depth. Heat over medium-high until oil reaches 350°F (175°C). Test by dropping a small piece of wrapper in oil; it should sizzle and float immediately.
  4. Fry the spring rolls: Carefully place 3-4 rolls into hot oil without overcrowding. Fry, turning occasionally, until golden brown and crispy on all sides (about 6-8 minutes total). Remove with slotted spoon and drain on paper towels or wire rack.
  5. Make the sweet chili sauce: While frying, combine rice vinegar, honey, chili flakes, minced garlic, and water in a small saucepan. Bring to a gentle simmer over medium heat. Stir in cornstarch slurry and cook until sauce thickens slightly (about 2 minutes). Remove from heat and let cool to room temperature.
  6. Serve: Arrange crispy spring rolls on a plate with a small bowl of sweet chili sauce for dipping. Enjoy immediately.

Notes

Do not skip cooling the filling before assembling to prevent soggy wrappers. Maintain oil temperature at 350°F (175°C) for best results. Avoid overfilling the rolls to prevent tearing. Drain fried rolls on a wire rack to keep crispiness. Spring rolls can be prepared ahead and refrigerated before frying. For a lighter version, air fry at 370°F (190°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: spring rolls, crispy spring rolls, sweet chili sauce, homemade spring rolls, easy appetizer, Asian appetizer, fried spring rolls, vegetarian spring rolls, gluten-free spring rolls

Find it online: https://elvafood.com/crispy-spring-rolls-recipe-easy-homemade-with-sweet-chili-sauce-for-ultimate-crunch/