Crispy, golden, fried spring rolls are the perfect appetizer. I particularly love an excellent vegetarian spring roll because everyone can enjoy them. Plus, it’s nice to sneak in some veggies. A blend of produce with varying textures and flavors will provide textural excitement in each roll so you won’t miss the meat at all.
The key to wrapping the perfect spring roll starts with the filling. It needs to be flavorful, yes, but it also can’t be too wet. A soggy filling will lead to a soggy spring roll, which will ultimately burst and break when you fry it. Vegetables naturally have a lot of water in them, so to draw that moisture out and develop some more complex flavors, we need to cook them. At one point, the pan will look quite soupy—don’t panic. Keep cooking the filling until nearly all that moisture has cooked off.
