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Crispy Spring Rolls with Sweet Chili Sauce

Best Crispy Spring Rolls with Sweet Chili Sauce You’ll Love

These crispy spring rolls with sweet chili sauce are addictive and simple to make, perfect for parties or a light meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Appetizer
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Spring Roll Filling
  • 2 cups Cabbage finely shredded
  • 1 cup Carrots julienned or grated
  • 3 pieces Green Onions sliced thinly
  • 2 cloves Garlic minced
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil just a dash
  • 1 cup Ground Pork or Shrimp cooked beforehand (optional)
For the Wrapping & Frying
  • 10 sheets Spring Roll Wrappers fresh or frozen
  • 1 whole Egg Wash beaten egg
  • 2 cups Vegetable Oil for frying
For the Sweet Chili Sauce
  • 1 cup Sweet Chili Sauce store-bought or homemade
  • 2 tablespoons Fresh Lime Juice
  • 1 piece Fresh Chili finely chopped (optional)

Equipment

  • Large Skillet
  • Deep pan
  • Mixing Bowl
  • Baking sheet

Method
 

How to Make Crispy Spring Rolls with Sweet Chili Sauce
  1. Heat sesame oil in a large skillet over medium-high heat for about 1 minute until it shimmers.
  2. Add minced garlic and sliced green onions, cooking for 30 seconds until fragrant.
  3. Toss in shredded cabbage and grated carrots, sauté for 3-4 minutes until tender-crisp.
  4. Stir in soy sauce, then fold in cooked ground pork or shrimp, cooking another 2 minutes.
  5. Lay a spring roll wrapper, spoon 2 tablespoons of filling, fold sides in, and roll firmly.
  6. Brush edges with beaten egg wash and press to seal.
  7. Heat oil to 350°F in a deep pan, fry rolls for 2-3 minutes until golden and crisp.
  8. In a small bowl, whisk sweet chili sauce with lime juice and optional chili.

Notes

Keep wrappers dry before assembly. Don't overfill to avoid bursting during frying. Maintain oil temperature around 350°F for optimal crispiness.