Spring Rolls / Egg Rolls – Baked and Fried
Ingredients
- 27 spring roll or egg roll wrappers can be found in the freezer section of an Asian Grocery store or the Asian section in your supermarket
- high heat cooking oil if frying I use Rice Bran Oil
- your favorite chili dipping sauce for spring rolls
Ground Pork Filling:
- 0.6 lb extra lean ground pork
- 1 large carrot grated
- 1 yellow onion finely chopped
- 1 pack bean thread noodles soaked in warm water, cut into 1 inch pieces
- 2-1/2 tablespoons fish sauce
- 1-1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 large egg beaten
- 1/4-1/2 jicama grated - leave out or substitute with Chinese white radish if you can't find this)
Slurry for Sealing Spring Rolls Tight:
- 1 tablespoon cornstarch or flour mixed with 2 tablespoons of warm water
Instructions
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In a small bowl, soak the bean thread noodles in warm water for 20 minutes. Drain and cut into 1/2 inch pieces.
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In a large bowl, combine all the ingredients for the ground pork filling along with the prepared noodles. Cover with plastic wrap and marinate in the fridge for at least 30 minutes.
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Separate the spring roll wrappers into single sheets as they are usually stuck together.
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In a small bowl, combine the corn starch and warm water together. Keep it close by where you will be wrapping the spring rolls.
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Place a piece of wrapper on a clean and flat surface. Brush the top corner of the wrapper with some corn starch slurry. Spoon about 1 tablespoon of the ground pork filling onto the middle of the bottom edge of the wrapper, being careful not to over fill the wrapper
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Lift the bottom corner up covering the filling. Then fold the left and right side towards the center. Continue folding up with a tight tuck-roll-tuck-roll motion. Finish up the roll, seal and place seam side down. Repeat until you have used up all your filling.
Baked Version:
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Preheat oven to 425 degrees F. Line a large baking sheet with foil, then place a wire rack on top of it and grease it with cooking spray. (If you don't have a wire rack, you can bake the spring rolls directly on the lightly sprayed foil).
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Place the spring rolls on the rack and brush with a light coating of olive oil. Bake in the oven for 10 minutes, then flip the rolls over and bake for an additional 10 minutes or until the rolls are a crispy golden brown.
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Remove from oven and let rest for 5 minutes.
Deep Fried Version:
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Fill a dutch oven, pot or wok with high heat cooking oil. I used rice bran oil. Preheat the oil to 350 degrees F (175°C). Gently slide in or lower the egg rolls, frying 4 to 6 at a time, rotating and turning carefully until golden brown about 11 minutes.
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Place cooked spring rolls on wire rack to drain and cool.
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Best served on the same day with your favorite dipping sauce.
Air Fryer Version
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Preheat air fryer to 350 degrees F.
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Brush the tops of the spring rolls with vegetable oil. Arrange spring rolls in a single layer into the basket of the air fryer. You will have to cook in batches. Cook for 4 minutes then flip over. Cook for an additional 4-5 minutes or until crispy. Repeat until all are cooked.
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Best served on the same day with your favorite dipping sauce.
Recipe Notes
Wrapped spring rolls can be stored in the freezer and cook when needed from frozen. Just carefully slide frozen spring rolls in the oil and cook an additional minute or so.
Ground turkey or chicken may be substituted for the pork. Add shredded cabbage if you'd like more vegetables.
Vegetarians may substitute the meats with fresh tofu, just make sure to drain the excess water.
***Make ahead tips:
-make the filling the night before and store in an airtight container in the fridge
-separate the spring roll wrappers into single sheets and wrap in a damp cloth and store in a zip-top bag the night before if desired.
-pre-roll the spring rolls ahead of time and freeze in a single layer on a baking sheet lined with parchment. Once firm, store them in a large zip-top bag and fry or bake on the day you enjoy them