About this recipe

Golden, shatteringly crispy spring rolls packed with a savory filling of pork, cabbage, carrots, glass noodles, and aromatics. This classic recipe uses a reliable wrapping technique and double-fry method to guarantee a crunchy shell every time. Perfect as an appetizer, party snack, or side dish — served alongside a sweet chili dipping sauce.

Instructions

1. 1

   Soak the glass noodles in warm water for 10 minutes until pliable. Drain well and use scissors to cut them into roughly 2-inch pieces. Set aside.

2. 2

   Place the shredded green cabbage finely in a colander, toss with a pinch of salt, and let sit for 5 minutes. Squeeze out as much moisture as possible with your hands or a clean kitchen towel — this is key to preventing soggy spring rolls.

3. 3

   Heat 1 tablespoon of neutral oil for stir-frying in a large skillet or wok over ^[high heat]. Add the ground pork and cook, breaking it up, until no longer pink, about 3–4 minutes.

4. 4

   Add the garlic and ginger to the pork and stir-fry for 30 seconds until fragrant. Add the green cabbage finely and carrots julienned or and stir-fry for 2 minutes until slightly softened but still with a little bite.

5. 5

   Add the glass noodles, green onions, soy sauce, oyster sauce, sesame oil, white pepper, and cornstarch. Toss everything together and stir-fry for 1–2 more minutes until well combined. Transfer filling to a wide plate or tray and spread it out to cool completely. Do not wrap while hot — steam will make the wrappers soggy.

6. 6

   Mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small mixing bowl to make your sealing paste. Keep your spring roll wrappers covered with a slightly damp towel so they don't dry out.

7. 7

   Lay one wrapper on a clean surface in a diamond orientation (one corner pointing toward you). Place about 2–3 tablespoons of cooled filling in a compact log shape just below the center of the wrapper. Do not overfill.

8. 8

   Fold the bottom corner up and over the filling, tucking it snugly underneath. Fold in the left and right corners toward the center like an envelope. Roll the spring roll firmly upward away from you, keeping it tight. Brush the top corner with the cornstarch paste and press to seal. Place seam-side down on a tray. Repeat with remaining wrappers and filling.

9. 9

   Pour the frying neutral oil for stir-frying into a deep pot or wok to a depth of at least 3 inches. Heat over ^[medium-high heat] to ![300°F] for the first fry. Working in batches of 4–5, fry the spring rolls for 3–4 minutes, turning occasionally, until pale golden and set. Remove and drain on a wire rack. This first fry cooks the filling through and sets the wrapper.

10. 10

    Raise the oil temperature to ![375°F]. Return the spring rolls in batches and fry for 1–2 minutes until deeply golden and shatteringly crispy. Drain on a wire rack — not paper towels, which can trap steam and soften the crust. Serve immediately.

11. 11

    Stir together the sweet chili sauce, rice vinegar, soy sauce, and sesame oil (if using) in a small mixing bowl. Taste and adjust — add more vinegar for tang or more soy for saltiness. Serve alongside the hot spring rolls.