How to Make Fried Spring Roll (Traditional & Healthy Version)
Fried spring rolls are a beloved treat across Singapore, often found sizzling in hot oil at bustling hawker centres and kopitiams. Though their roots trace back to Chinese cuisine, Singaporean spring rolls have evolved to reflect the island's rich multicultural tapestry, incorporating local vegetables and fusion touches. These crispy parcels are packed with flavourful fillings, making them a popular lunch choice for busy Singaporeans. Spring rolls, or 'popiah goreng', are enjoyed for their crunchy exterior and savoury, aromatic filling. In Singapore, vegetarian versions are especially popular, offering a lighter, health-conscious alternative that caters to diverse dietary preferences. Whether served as a snack, a side dish, or a lunch staple, fried spring rolls deliver a satisfying crunch and a burst of umami with every bite. Their versatility and convenience make them a staple in Singaporean hawker culture, appealing to both locals and visitors seeking authentic street food experiences.
Ingredients
Step-by-step instructions
Step 1 · Prepare all vegetables by washing
Prepare all vegetables by washing, peeling, and slicing them into thin strips. Cube the tofu. Set aside.
Step 2 · Heat 1 tablespoon oil in a wok over medium heat
Heat 1 tablespoon oil in a wok over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Step 3 · Add carrot
Add carrot, cabbage, bean sprouts, mushrooms, and tofu. Stir-fry for 5-6 minutes until vegetables are tender but still crisp.
Step 4 · Season the filling with soy sauce and white pepper
Season the filling with soy sauce and white pepper. Mix well. Remove from heat and let cool for a few minutes.
Step 5 · Lay a spring roll wrapper flat
Lay a spring roll wrapper flat. Place 2 tablespoons of filling near one edge. Roll tightly, folding in the sides. Seal the end with cornstarch slurry.
Step 6 · Repeat with remaining wrappers and filling
Repeat with remaining wrappers and filling. Heat the remaining oil in a pan over medium heat.
Step 7 · Fry spring rolls in batches until golden and crispy
Fry spring rolls in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Step 8 · Serve hot with optional chilli sauce for dipping
Serve hot with optional chilli sauce for dipping.
Why this recipe is healthy
Choosing a vegetarian fried spring roll means enjoying a delicious Singaporean hawker snack with less fat and more nutrients. By shallow-frying and using fresh, local vegetables, you reduce calorie intake and boost dietary fibre, which aids in satiety and weight management. This recipe supports a balanced diet and makes it easy to track calories without sacrificing flavour.
A note on tradition
Fried spring rolls are a staple in Singapore’s hawker centres, often served as an affordable lunchtime snack or side dish. Known locally as 'popiah goreng', they reflect the fusion influences of Singapore’s Chinese, Malay, and Peranakan communities. Typically eaten during lunch or festive gatherings, these spring rolls embody the vibrant street food culture found in every region from Chinatown to heartland kopitiams.