📝 About This Recipe
These bite-sized wonders are the ultimate kid-friendly finger food, featuring a crispy, shatteringly thin shell that gives way to a savory, colorful vegetable and protein filling. Inspired by traditional Cantonese dim sum, these 'mini' versions are specifically designed for little hands and dipping delight. They are the perfect way to sneak extra nutrients into a meal while providing that satisfying crunch that children absolutely love.
🥗 Ingredients
Spring Roll Filling
- 1/2 lb Ground Chicken or Turkey (can substitute with finely chopped tofu for vegetarian)
- 1 cup Carrots (shredded or julienned very finely)
- 2 cups Napa Cabbage (finely shredded)
- 2 pieces Green Onions (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
Assembly and Frying
- 20-25 pieces Spring Roll Wrappers (standard size, cut into quarters for mini size)
- 1 tablespoon Cornstarch (mixed with 1 tbsp water to create 'glue')
- 2 cups Vegetable Oil (for shallow frying)
Sweet & Sunny Dipping Sauce
- 1/4 cup Apricot Preserves (smooth style)
- 1 tablespoon Rice Vinegar (mild acidity)
- 1 teaspoon Ketchup (for color and tang)
👨🍳 Instructions
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1
Prepare the vegetables by shredding the cabbage and carrots as thinly as possible; this ensures the mini rolls aren't lumpy and cook evenly.
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2
Heat a large skillet or wok over medium-high heat with a teaspoon of oil. Add the ground meat and cook until browned, breaking it into very small crumbles.
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3
Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
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4
Add the shredded cabbage and carrots to the skillet. Sauté for 3-4 minutes until the vegetables have wilted and any excess moisture has evaporated.
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5
Stir in the soy sauce, sesame oil, and sliced green onions. Remove from heat and let the filling cool completely—this is crucial to prevent the wrappers from getting soggy.
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6
While the filling cools, whisk together the apricot preserves, rice vinegar, and ketchup in a small bowl to create the dipping sauce.
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7
Prepare your 'glue' by mixing the cornstarch and water in a small ramekin until smooth.
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8
Lay a mini wrapper (or a quartered large wrapper) in a diamond shape. Place one heaping teaspoon of filling near the bottom corner.
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9
Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right sides toward the center.
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10
Brush the top corner with a little cornstarch glue and roll it up tightly to seal. Repeat until all filling is used.
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11
Heat about 1 inch of vegetable oil in a deep pan to 350°F (175°C). You can test the heat by dipping a wooden spoon handle in; if bubbles form around it, it's ready.
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12
Carefully place 5-6 rolls in the oil at a time. Fry for 2-3 minutes, turning occasionally, until they reach a beautiful golden brown color.
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13
Use a slotted spoon to remove the rolls and drain them on a wire rack or paper towels to keep them crispy.
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14
Allow to cool for at least 5 minutes before serving to children, as the filling stays very hot.
💡 Chef's Tips
Ensure the filling is as dry as possible; moisture is the enemy of a crispy spring roll. Keep your stack of wrappers under a damp paper towel while working so they don't dry out and crack. Don't overfill! For mini rolls, a little goes a long way to ensure they stay sealed. If you prefer a healthier version, brush the rolls with oil and air fry at 400°F for 8-10 minutes. For extra picky eaters, blitz the vegetables in a food processor so they are 'hidden' within the meat.
🍽️ Serving Suggestions
Serve with the provided Sweet & Sunny sauce for a kid-approved dipping experience. Pair with a side of steamed edamame pods for a fun, interactive vegetable side. Accompany with a small bowl of plain jasmine rice or simple egg-fried rice. Serve alongside 'fruit kabobs' for a colorful and balanced meal. A glass of cold coconut water or diluted apple juice complements the savory flavors perfectly.