Pan-Fried Spring Rolls

This is a simple method for preparing fresh or frozen spring rolls without resorting to deep-frying.

Why not just bake the spring rolls?

It’s common knowledge that deep-frying is the optimal preparation method for spring rolls. When making spring rolls, we reduce the oil used by preparing them in a small pot or saucepan. There’s no need to throw away the oil after cooking with it; just strain it and use it again.

We do realize that many of you are concerned about the environmental impact of deep-frying or simply don’t like the taste of the food when it’s prepared that way. Most of the ingredients in our Chinese spring roll recipes are already prepared, making pan-frying a simple process. The wrapper and contents should be cooked to a golden brown and crisp texture.

Keep in mind that the raw filling and rice paper wrappers of traditional Vietnamese spring rolls (cha gio) will not fare as well in this preparation.

While frozen wontons and dumplings can be cooked straight from the freezer, fresh spring rolls must first be thawed. Fortunately, spring rolls are easy to defrost.

If you’re using frozen spring rolls as a starting point, remove them from the freezer at least an hour before you plan to use them. Here are things to keep in mind while you go through this procedure:

If you’re going to defrost frozen spring rolls, you’ll want to make sure they’re separated first. Simply use a butter knife to separate any spring rolls that may be stuck together. Take care not to puncture the packaging. (However, if you plan on pan-frying the spring rolls, any slits or tears won’t be as noticeable as they would be if you were deep-frying them.)

Make sure your spring rolls are smooth by setting them on a rack. As they thaw, this will stop water from collecting under them.

A large overturned mixing basin can be used to prevent the spring rolls from drying out. If they dry out, they will break.

When you give the spring rolls a gentle squeeze, and they give, they are done defrosting.

How Crunchy Will They Be?

They will still turn out crispy, but you’ll have to wait longer for that result since you’re not using as much oil. They will look less pretty than deep-fried spring rolls and have a different uniform hue throughout, but they’ll still taste great!

Ingredients:

• 8 spring rolls
• 4 tablespoons of neutral oil
• 1 tablespoon of water

Instructions:

1. Prepare a blazing hot frying pan. Alternatively, get a pan that won’t stick nice and hot and set it to medium heat. Turn the stove to medium-low and let the pan cool down. Coat the bottom of the pan with half of the oil and set it aside.
2. Insert the spring rolls, leaving some room between each one. Brown them slowly over a medium-low flame. It could take up to 10 minutes. You can’t expect that wonderful golden color to appear immediately; patience is required. If more oil is required, simply brush it on.
3. Sprinkle in a tablespoon of water, being careful not to get any on the spring rolls’ exterior. Cook for a few minutes with the lid on or until the liquid has evaporated. This process ensures the filler is heated by producing steam.
4. Take off the lid. To cook the opposite side of the spring rolls, I flipped them over and poured the remaining oil back into the pan, ensuring it was distributed correctly. Brown the spring rolls in a pan over medium-low heat, occasionally turning them until golden. It is best to brown the sides of the spring rolls by leaning them against the pan’s sides while they cook. If you’re using a nonstick pan, the rounded edges will help you brown the sides of your spring rolls.
5. Finally, flip the spring rolls over to remove any remaining moisture from the wrapper and finish cooking the rolls (just a couple more minutes).
6. Next, place on a paper towel-lined plate and serve.