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Plate of colorful and fresh Spring Egg Rolls ready to be served.

Spring Egg Rolls

Crispy, flavorful bites filled with crunchy vegetables and soft scrambled eggs, perfect for casual gatherings or easy weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 rolls
Course: Appetizer, Main Dish, Snack
Cuisine: East Asian
Calories: 160
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pack Spring roll wrappers Keep covered with a damp towel to prevent drying.
  • 2 large Eggs Use room temperature for fluffier scramble.
  • 2 cups Cabbage (shredded) Choose a firm head with bright leaves.
  • 1 cup Carrots (shredded) Use fresh, firm carrots for sweetness.
  • 1/2 cup Green onions (chopped) Include both white and green parts.
  • 2 tablespoons Soy sauce Low-sodium versions are preferable.
  • 2 cloves Garlic (minced) Freshly minced provides the best aroma.
  • 1 tablespoon Ginger (grated) Fresh offers bright, peppery warmth.
  • 1/2 teaspoon Salt Season lightly, as soy sauce adds saltiness.
  • 1/4 teaspoon Pepper Freshly ground adds subtle heat.
  • oil for frying Oil Use a neutral oil with a high smoke point.

Method
 

Preparation
  1. In a bowl, mix shredded cabbage, carrots, green onions, garlic, ginger, salt, and pepper.
  2. Scramble the eggs in a pan, then add to the vegetable mixture.
Rolling and Frying
  1. Take a spring roll wrapper and place a spoonful of the filling near one edge.
  2. Fold the edges over the filling and roll tightly.
  3. Heat oil in a pan to fry. Fry the rolls until golden brown and crispy.
  4. Serve with soy sauce for dipping.

Notes

Keep fillings dry to prevent soggy wrappers. Use a small dish of cold water to help seal the wrappers securely. Fry in batches to avoid overcrowding the pan.