Fried Spring Roll Recipe (Kawpyan kyaw)

Cabbage: Shredded to add a crunchy texture and mild flavor to the filling.

Carrots: Grated to provide a slight sweetness and vibrant color.

Bean sprouts: Adds a fresh, crisp element to the rolls.

Green onions: Chopped to give a mild onion flavor and a touch of color.

Soy sauce: Adds a salty, umami flavor to the vegetable mixture.

Sesame oil: Provides a nutty aroma and enhances the overall flavor.

Salt: Enhances the taste of all the ingredients.

Black pepper: Adds a hint of spice and depth to the filling.

Spring roll wrappers: Used to encase the vegetable mixture, becoming crispy when fried.

When rolling the spring rolls, ensure the filling is tightly packed to prevent them from falling apart during frying. Use a small amount of water to seal the edges of the wrappers securely. Fry the spring rolls in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy rolls.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunchy texture and mild flavor, making it a good alternative to cabbage.

• grated carrots - Substitute with grated zucchini: Grated zucchini has a similar texture and moisture content, adding a subtle sweetness to the filling.

• bean sprouts - Substitute with shredded jicama: Shredded jicama offers a crisp texture and a slightly sweet flavor, similar to bean sprouts.

• chopped green onions - Substitute with chopped chives: Chopped chives provide a mild onion flavor and a similar green color, making them a suitable replacement.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it lacks the nutty flavor of sesame oil. Add a small amount of toasted sesame seeds for a similar taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.

• spring roll wrappers - Substitute with rice paper: Rice paper can be used as a gluten-free alternative, though it may result in a different texture when fried.

• Allow the spring rolls to cool completely after frying. This prevents condensation, which can make them soggy.
• Place the cooled spring rolls in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other to avoid sticking.
• Freeze the spring rolls on the baking sheet for about 1-2 hours, or until they are firm. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the spring rolls to a resealable plastic bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• Store the spring rolls in the freezer for up to 2 months. For best results, consume within this time frame to enjoy optimal flavor and texture.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen spring rolls on a baking sheet lined with parchment paper.
• Bake the spring rolls for 15-20 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 10-12 minutes.
• For a quicker option, you can reheat the spring rolls in a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, but note that this method may result in a less crispy texture.
• Serve the reheated spring rolls immediately with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or hoisin sauce.

• Preheat your oven to 350°F (175°C). Place the leftover fried spring rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the spring rolls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crunchy.

• If you prefer using a microwave, place the spring rolls on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 30-60 seconds. Note that this method may not retain the crispiness as well as the oven or air fryer.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the spring rolls in the skillet. Cook for 2-3 minutes on each side until they are heated through and regain some of their crispiness.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the spring rolls directly on the rack or on a baking sheet. Toast for 10-12 minutes, turning once, until they are hot and crispy.

• Mixing bowl: Use this to combine the cabbage, carrots, bean sprouts, and green onions with the seasonings.

• Spoon: This will help you place the mixture onto the spring roll wrappers.

• Spring roll wrappers: Essential for wrapping the filling into neat rolls.

• Small bowl of water: Use this to seal the edges of the spring roll wrappers.

• Pan: Heat the oil in this to fry the spring rolls.

• Paper towels: Drain the excess oil from the fried spring rolls on these.

• Tongs: Use these to carefully place the spring rolls into the hot oil and to remove them once they are golden brown.

• Knife: Chop the green onions and any other vegetables if needed.

• Grater: Grate the carrots to the desired consistency.

• Measuring spoons: Measure out the soy sauce, sesame oil, salt, and black pepper accurately.

• Cutting board: Use this as a surface to chop and grate your vegetables.

Prepare the filling in advance: Mix the cabbage, carrots, bean sprouts, and green onions the night before and store in the fridge.

Use pre-shredded vegetables: Save time by buying pre-shredded cabbage and carrots from the store.

Batch roll: Lay out multiple spring roll wrappers and fill them all at once before rolling.

Seal efficiently: Use a small brush or your finger dipped in water to quickly seal the edges of the spring rolls.

Fry in batches: Fry multiple spring rolls at once to save time, ensuring they don’t overcrowd the pan.