Crispy Spring Rolls Recipe
HK$78
Aberdeen Street Social's Crispy Spring Rolls are a celebration of fresh vegetables wrapped in delicate, paper-thin pastry and fried to golden perfection. Our filling combines crisp cabbage, carrots, bean sprouts, and mushrooms, seasoned with traditional Chinese aromatics and served with our signature sweet chili dipping sauce.
Aberdeen Street Social Recipe
Our spring rolls use the finest seasonal vegetables and are wrapped using traditional techniques for the perfect crispy texture.
Ingredients
For the Filling:
- 200g cabbage, finely shredded
- 100g carrots, julienned
- 100g bean sprouts
- 50g shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tsp salt
For Assembly:
- 12 spring roll wrappers
- 1 egg, beaten (for sealing)
- Oil for deep frying
- Sweet chili sauce for serving
Cooking Instructions
- Prepare the Filling: Heat oil in a wok, stir-fry garlic and ginger until fragrant. Add vegetables and cook for 3-4 minutes until slightly softened but still crisp.
- Season: Add soy sauce, sesame oil, white pepper, and salt. Mix well and let cool completely.
- Wrap the Rolls: Place 2 tablespoons of filling on each wrapper. Fold bottom corner over filling, fold in sides, and roll tightly. Seal with beaten egg.
- Deep Fry: Heat oil to 350°F (175°C). Fry spring rolls in batches for 3-4 minutes until golden brown and crispy.
- Drain and Serve: Drain on paper towels and serve immediately with sweet chili sauce.
Chef's Tips from Aberdeen Street Social
Perfect Crispiness
Ensure the filling is completely cool before wrapping to prevent the wrapper from becoming soggy.
Wrapping Technique
Roll tightly but not too tight to prevent bursting during frying. Seal edges well with egg wash.
Oil Temperature
Maintain consistent oil temperature. Too hot and the outside burns before the inside heats through.