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Crispy Spring Rolls Recipe Easy Homemade Appetizer with Sweet Chili Sauce

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These crispy spring rolls are quick and easy to make, featuring a crunchy pan-fried rice paper wrapper filled with fresh veggies and protein, served with a homemade sweet chili sauce that balances spicy and sweet flavors.

Ingredients

Scale
  • Rice paper wrappers
  • Shredded cabbage
  • Julienned carrots
  • Bean sprouts
  • Chopped green onions
  • Minced garlic
  • Minced ginger
  • Ground pork or chicken, tofu cubes (firm, pressed), or shrimp
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • Vegetable or canola oil for frying
  • Sweet chili sauce ingredients:
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1/3 cup honey or sugar
  • 1 tablespoon minced garlic
  • Chili flakes or fresh red chili to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Prepare the filling: Heat 1 teaspoon sesame oil in a skillet over medium heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.
  2. Add ground protein and cook until no longer pink, breaking into small pieces.
  3. Add shredded cabbage, carrots, bean sprouts, and green onions. Season with 2 tablespoons soy sauce and cook for 3-4 minutes until veggies soften but remain slightly crunchy. Remove from heat and let cool slightly.
  4. Soften the rice paper wrappers: Fill a shallow dish with warm water. Submerge one wrapper at a time for about 10 seconds until pliable but not too soft. Lay flat on a clean surface or damp towel.
  5. Roll the spring rolls: Place about 2 tablespoons of filling near the edge of the softened wrapper. Fold sides in and roll tightly away from you, sealing edges with a little water. Avoid tearing wrappers.
  6. Make the sweet chili sauce: Combine 1/2 cup water, 1/4 cup rice vinegar, 1/3 cup honey or sugar, 1 tablespoon minced garlic, and chili flakes in a small saucepan. Bring to a gentle boil.
  7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into the sauce. Simmer until thickened, then remove from heat.
  8. Pan-fry the spring rolls: Heat about 1/4 inch of vegetable oil in a large non-stick skillet over medium-high heat.
  9. Fry rolls in batches, turning occasionally, until all sides are golden and crispy (about 2-3 minutes per side). Drain on paper towels.
  10. Serve the crispy spring rolls hot with sweet chili sauce on the side for dipping.

Notes

Soak rice paper wrappers just until pliable to avoid tearing. Fry at medium-high heat to get crispy rolls without greasy texture. Fry in small batches to maintain oil temperature. Press tofu well to avoid soggy filling. Rolls can be frozen uncooked and fried from frozen with extra cooking time. Sweet chili sauce thickens quickly; stir constantly after adding cornstarch slurry.

Nutrition

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

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