Pan-fried Spring Rolls
This is an easy way to make pan-fried spring rolls without using too much oil, or if you simply want to avoid deep-frying altogether!
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 spring rolls ((that’s about how many we could comfortably fit in our pan - fresh or thawed from frozen - see note))
- 4 tablespoons neutral oil ((vegetable, canola, peanut, avocado, etc.) )
- 1 tablespoon water
Instructions
- 1
Preheat a frying pan until smoking. or heat a non-stick pan over medium heat. Reduce the heat to medium-low so the pan has a chance to cool down slightly. Add half of the oil, spreading it evenly to coat the bottom of the pan.
- 2
Add the spring rolls, spacing them out so they aren’t touching. Slowly brown them over medium low heat. This may take 8-10 minutes. Don’t rush, as it takes time to get that nice golden color. Brush additional oil on them if needed.
- 3
Add one tablespoon of water to the pan—without wetting the top of the spring rolls. Cover and cook for a couple of minutes, until there is no visible liquid. The steam from this step ensures the filling is heated.
- 4
Remove the cover. Flip the spring rolls to cook the other side, drizzling the rest of the oil into the pan, evenly distributing the oil once more. Slowly brown the spring rolls over medium low heat until golden. As the spring rolls brown, you rest the spring rolls against the sides of the pan to brown the sides of the spring rolls. The curved sides—especially in a nonstick pan—work well to brown the side of the spring rolls.
- 5
Lastly, flip the spring rolls over one more time to cook off any leftover moisture on the wrapper (just a couple more minutes). Finally, transfer to a plate lined with paper towels and serve!