Homemade spring rolls: the easy recipe using ready-made phyllo pastry
Who among us hasn’t dreamed of recreating at home those golden, crunchy spring rolls we always order at the Chinese restaurant? The problem, however, is that the homemade result often disappoints: the pastry becomes soggy, the filling wets the wrapper making it chewy, or even worse, the rolls open in the middle of frying.
I confess that I, too, before finding the foolproof method, struggled with rolls that were everything but those crispy “cigars” from the East. The secret to fixing this annoyance isn’t just using phyllo pastry (which is much easier to handle at home than rice paper), but in how we treat the vegetables.
In this recipe I’ll reveal how to get a flavorful but perfectly dry filling thanks to a small step in a colander, essential to avoid “poking” the sheets.
I chose phyllo pastry because it gives incredible crispness that lasts a long time, making the rolls light and less greasy.
Making them together is a breeze: we’ll see how to fold them properly to seal the flavor inside. Whether you choose to fry them for full indulgence or bake them for a lighter version, these vegetarian bites with cabbage and carrots will transport you straight to the East.
Ready to hear the “crunch” at the first bite?
How to make SPRING ROLLS with phyllo pastry
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Chinese
- Energy 1,100.49 (Kcal)
- Carbohydrates 29.40 (g) of which sugars 3.04 (g)
- Proteins 4.19 (g)
- Fat 108.80 (g) of which saturated 18.60 (g)of which unsaturated 84.76 (g)
- Fibers 2.86 (g)
- Sodium 624.71 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS SPRING ROLLS with phyllo pastry
- 1 roll phyllo pastry
- 3 1/3 cups green cabbage (shredded)
- 1/2 cup carrots (shredded)
- 1/3 cup white onion (thinly sliced)
- 2 tbsp rice wine (rice wine)
- to taste salt
- to taste peanut oil
- peanut oil
Tools
- Wok
How to close spring rolls so they don’t open while frying
Clean and cut the cabbage, carrots and onions into very thin strips. Heat the oil in the wok, sauté the onion for two minutes and then add the other vegetables. Deglaze with the rice wine and stir-fry over high heat for 5 minutes: the vegetables should remain crisp and not wilt completely. Important: Transfer them to a colander and let them drain well; excess liquid is phyllo pastry’s number one enemy!
Take a sheet of phyllo pastry (if it’s very thin, overlap two, brushing them with a little oil). Place about 2 oz of filling at the lower end. Fold the pastry over the filling, then fold the sides toward the center (like a little package) and roll up to the end. To seal the final flap well, brush it with a bit of water or egg white.
Heat plenty of peanut oil to 356°F. Fry a few rolls at a time so the temperature doesn’t drop. When they are evenly golden, drain them on paper towels. Serve piping hot with soy sauce or sweet-and-sour sauce.
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Ingredients Notes and Substitutions
Phyllo Pastry: Make sure to keep it covered with a damp cloth while you work, because it dries out in seconds and becomes fragile.
Rice Wine: If you can’t find it, you can replace it with a tablespoon of dry sherry or omit it entirely.
Green Cabbage: It’s the base of the flavor; make sure to cut it very finely (almost julienne) so it cooks evenly.
STORAGE
Spring rolls are best eaten right after frying. However, you can keep them in the fridge for 1 day and reheat them in the oven (not the microwave!) to restore crispiness. You can freeze them raw and fry them straight from frozen.
SPRING ROLLS BAKED IN THE OVEN
If you want to avoid frying the spring rolls, you can bake them. In this case brush them with a little water, place them on a baking sheet lined with parchment paper and bake in a static oven at 392°F for 15 minutes.
Recipe Variations
Enriched Version: Add fresh bean sprouts or strips of chicken sautéed together with the vegetables.
💡 Tea’s Tips
My secret trick? If you see the phyllo pastry is too delicate, brush the edges with a mix of water and flour (a kind of edible “glue”): this will seal the roll hermetically and you won’t risk it opening during cooking, wasting all your work!
FAQ (Questions and Answers)
Can I use classic puff pastry?
No, puff pastry is too fatty and thick. If you can’t find phyllo, it’s better to use rice paper or the spring roll wrappers available in ethnic stores.
Why did my spring rolls become soft after a short time?
Probably the filling was still wet or the oil wasn’t hot enough. Make sure the vegetables are well drained and the oil is at 356°F.
Can I prepare them in advance?
You can prepare the filling even the day before, but I recommend assembling and frying them at the last moment to guarantee maximum crispiness.
