Most Popular Spring Roll Fillings You Should Try

Spring roll is one of the appetizers loved by adults and children, it suits all tables and different occasions and it is always possible to choose different types of spring roll fillings to suit all tastes, in this article we have prepared for you the 3 most popular spring roll fillings that we advise you to try.

The 3 most popular types of spring roll fillings

1 – spring roll with vegetables

Stuffing ingredients

  • 2 tablespoons of oil.
  • 2.25 to 2.5 cups of shredded cabbage (or 150 grams).
  • 1 cup of shredded carrots (or 80 grams).
  • ½ cup small to medium-sized green bell peppers, cut into thin strips.
  • 1 cup finely chopped French beans.
  • 2 to 3 tablespoons chopped green onion (the green part of the onion).
  • 1/4 cup chopped green onion whites (equivalent to 2 to 3 small to medium green onions).
  • Half teaspoon ground black pepper.
  • A tablespoon of soy sauce.
  • 1 teaspoon finely chopped celery (optional, to taste)
  • Salt, to taste.

The components of the paste used for sealing the coils

  • 6 tablespoons of flour or cornstarch.
  • 4 to 5 tablespoons of water or as needed to get a thick paste.

other ingredients

  • 24 to 30 spring rolls.
  • Oil as needed to fry the rolls.

How to prepare the filling

  • We start by cutting the vegetables into long, thin slices that look like matchsticks. You can choose the types of vegetables you prefer.
  • Next, heat a small amount of oil in a frying pan over a medium heat, then add the green onion whites.
  • Stir in the white of the green onions a little, then add the rest of the vegetables.
  • Raise the heat to a higher temperature and stir the vegetables for 4 to 5 minutes. You can control the strength of the fire as long as the vegetables don’t burn but we just want them to wilt.
  • Add the ground black pepper, finely chopped celery and soy sauce. It is preferable to taste the mixture and adjust the amount of black pepper and soy sauce as desired.
  • Sprinkle a small amount of salt so that you can adjust to taste because soy sauce contains a large amount of salt.
  • Saute the vegetables until they are completely dry.
  • After that, turn off the heat and add the green onions, stir the filling until homogeneous, then leave it at room temperature until it cools so that we can use it.

How to prepare the sealing paste and distribute the spring roll fillings

  • In a small bowl, mix the flour or cornstarch with water and mix well until we get a thick dough that does not contain lumps.
  • Take a piece of spring roll and place it so that one of the sharp corners is facing you, pour a tablespoon of the filling and distribute it appropriately in the bottom corner.
  • We start by wrapping the corner and rolling it tightly without leaving air pockets until we reach the middle of the spring roll paper, then we fold the left side and then the right side and continue to wrap the spring roll tightly.
  • Finally we coat a little bit of sealing paste along the edge and seal it tight and the rolls are ready.
  • Put it in the tray with the sealed side down and cover it with plastic wrap to prevent it from drying out.

Spring roll frying

  • To fry spring rolls, you must first heat the oil to 180 to 190 degrees Celsius or until you notice bubbles when you put a piece of spring roll into the oil. If the oil isn’t hot enough, the roll dough will absorb the oil and become soft instead of crunchy.
  • After the oil is hot, drop each roll gently in the oil to fry, you can put 2 to 3 rolls at a time depending on the size of the pan.
  • Once the bottom side of the rolls turns light golden, flip them over and fry the other side, then keep flipping them until they’re crunchy on all sides.
  • Spring rolls do not need much time to become golden and crunchy. When they reach the desired color, take them out of the oil using a perforated frying spoon and place them on kitchen paper to absorb the excess oil.
  • To serve, spring rolls can be garnished with green vegetables such as parsley, cilantro or chopped green onions and served alongside different dipping sauces such as ranch or ketchup.

2 – Spring roll with meat

Stuffing ingredients

  • 225 grams of ground beef.
  • 15 grams or half an ounce of mushrooms.
  • 100 grams of cabbage, after cutting it into thin strips.
  • 1 medium carrot, sliced ​​thinly or grated.
  • 30 grams or one ounce of chopped green onions.
  • 2 garlic cloves, grated.
  • ½ a medium-sized grated ginger
  • 1 teaspoon of corn starch.
  • Half a teaspoon of sugar.
  • 2 teaspoons of soy sauce.
  • Half a teaspoon of ground white pepper.
  • 2 tablespoons of oyster sauce .
  • Sweet chili sauce for dipping.

How to prepare the filling

  • In a medium-sized bowl, pour the cornstarch, sugar, soy sauce and ground white pepper, mix well until the ingredients are combined, then add the amount of minced meat and mix again, cover the bowl with cling film and put it in the fridge for 30 minutes.
  • After the thirty minutes have passed, heat a little oil in a frying pan over a medium to strong heat, then add the meat from the fridge and cook until completely cooked, then put it in a bowl and set the bowl aside.
  • Now in a clean frying pan, heat a little oil, add the amount of garlic and grated ginger, and cook until golden, then add all the mentioned vegetables and cook until they are completely dry, that is, the bottom of the pan is completely dry.
  • Finally, add the cooked meat and oyster sauce to the vegetable mixture and mix all the ingredients well for a few seconds until the filling is ready. Leave it until it cools completely before you start stuffing the spring roll.
  • As for the method of wrapping the spring roll with meat and frying it, as mentioned in the first recipe for spring roll fillings.

3 – Spring roll with chicken

Stuffing ingredients

  • 1 tablespoon of soy sauce.
  • 1 tablespoon of rice wine or white wine.
  • Pinch of freshly ground black pepper.
  • 1 teaspoon cornstarch.
  • 500 grams of minced chicken.
  • 2 tablespoons of vegetable oil, one tablespoon at a time.
  • 2 garlic cloves, finely minced.
  • 1 teaspoon grated fresh ginger.
  • 1 stalk chopped green onion.
  • Half a small head of cabbage, cut into very thin strips.
  • 2 shredded carrots.
  • 2 tablespoons of oyster sauce.


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