Pan-fried Spring Rolls

Ingredients

• 8 spring rolls (fresh or thawed from frozen; about how many fit comfortably in a pan)
• 4 tbsp neutral oil (vegetable, canola, peanut, avocado, etc.; divided)
• 1 tbsp water

Steps

1. 1

   Preheat a frying pan until smoking, or heat a non-stick pan over medium heat.

2. 2

   Reduce the heat to medium-low so the pan has a chance to cool down slightly.

3. 3

   Add half of the oil (2 tablespoons), spreading it evenly to coat the bottom of the pan.

4. 4

   Add the spring rolls to the pan, spacing them out so they are not touching.

5. 5

   Slowly brown the spring rolls over medium-low heat for 8-10 minutes. Do not rush, as it takes time to achieve a golden color. Brush additional oil on them if they appear dry.

6. 6

   Add one tablespoon of water to the pan, being careful not to wet the tops of the spring rolls.

7. 7

   Immediately cover the pan and cook for a couple of minutes until there is no visible liquid remaining; the steam ensures the filling is heated through.

8. 8

   Remove the cover and flip the spring rolls to cook the other side.

9. 9

   Drizzle the remaining oil into the pan, distributing it evenly.

10. 10

    Slowly brown the second side over medium-low heat until golden. As they brown, rest the spring rolls against the curved sides of the pan to brown the edges.

11. 11

    Flip the spring rolls over one more time and cook for a couple more minutes to cook off any leftover moisture on the wrapper.

12. 12

    Transfer the spring rolls to a plate lined with paper towels to drain, then serve.

Notes

Make sure the spring rolls are separated before you start defrosting them. Any spring rolls that may be stuck together can be gently pried apart. Be careful to not crack the wrappers. The spring rolls are done defrosting when, if you lightly squeeze them, they are soft to the touch.

Nutrition per serving

• appetizer
• snack
• pan-fried
• Chinese
• spring rolls
• vegetarian-friendly