Taiwanese-style Spring Rolls

Ingredients

While the Chinese version of spring rolls typically use a thicker wrapper and are often deep-fried, Taiwanese-style spring rolls are made with a thinner and lighter wrapper, resulting in a crispier texture. Additionally, the fillings in Taiwanese spring rolls often include a variety of fresh vegetables and herbs, giving them a unique and vibrant flavor. We alse have the original recipe for Spring Rolls, so you can check it out.

• 12 spring roll wrappers 12 spring roll wrappers
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 100g (3.5 oz) shrimp, peeled and deveined 100g (3.5 oz) shrimp, peeled and deveined
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup shredded cabbage 1/2 cup shredded cabbage
• 1/2 cup bean sprouts 1/2 cup bean sprouts
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground pork, shrimp, carrot, cabbage, bean sprouts, green onions, garlic, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well to combine.
2. 2.
   Place a spring roll wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the bottom third of the wrapper. Fold the sides of the wrapper over the filling, then roll it up tightly, sealing the edges with a bit of water.
3. 3.
   Repeat with the remaining wrappers and filling.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium heat. Carefully add the spring rolls, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   Serve the Taiwanese-style spring rolls hot with your favorite dipping sauce.

Treat your ingredients with care...

• Shrimp — Make sure to devein and peel the shrimp before using them in the filling.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the spring rolls.
• Bean sprouts — Rinse the bean sprouts thoroughly and pat them dry before adding them to the filling.
• Green onions — Slice the green onions thinly, including both the white and green parts, for added flavor.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor in the filling.

Tips & Tricks

• To make the spring rolls extra crispy, you can double fry them. After the initial frying, let them cool for a few minutes, then fry them again until they turn golden brown.
• Serve the spring rolls immediately after frying to enjoy their crispy texture.
• Experiment with different dipping sauces such as sweet chili sauce, soy sauce, or peanut sauce to enhance the flavors of the spring rolls.
• Feel free to customize the filling by adding other vegetables or substituting the meat with tofu or mushrooms for a vegetarian version.
• If you prefer a healthier option, you can bake the spring rolls in the oven instead of frying them. Brush them with a little oil and bake at 200°C (400°F) for about 20 minutes, turning them halfway through.

Serving advice

Serve the Taiwanese-style spring rolls as an appetizer or a light meal. They are best enjoyed hot and crispy, accompanied by your favorite dipping sauce.

Presentation advice

Arrange the spring rolls on a platter or individual plates, garnished with fresh herbs such as cilantro or Thai basil. Serve them with a side of dipping sauce and a wedge of lime for an extra burst of flavor.