You’ve never really had a Spring Roll until you’ve tried homemade!! Way better than your run-of-the-mill suburban Chinese restaurants, this Spring Roll recipe is shatteringly crisp on the outside with a juicy pork, vegetable and mushroom filling. Helpful step-by-step rolling instructions included, to make a pro of you in no time!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Spring Roll recipe
When was the last time you ordered spring rolls at a Chinese restaurant? Did you bite into it and wonder what was actually inside? And if it was a really bad one, you may have even been treated to oil squirting into your mouth when you bit into it.
That pretty much describes the run-of-the-mill spring roll experience at local Chinese restaurants and takeout places in food courts. I mean, you can get truly great spring rolls at “posh” Chinese restaurants, where you can pay $13 for 2 (yes – 2, two, TWO spring rolls).
Or – you can make a whole batch of spring rolls at home for less than $10!
Wait a sec. Are these Egg Rolls?
Nope. Egg Rolls are different. We don’t get Egg Rolls here in Australia, but I’ve had my fair share in the States.
Don’t worry Australia, we’re not missing out. Spring Rolls are way better!!They’re shatteringly crispy on the outside whereas Egg Rolls tend to be a bit chewy and also greasier.
Spring Rolls Filling
There’s really no definitive rules about what goes inside Spring Rolls. But typically, you’ll find a mix of some kind of meat (usually ground pork / mince) with finely chopped or shredded vegetables, plus seasoning.
I like to add chopped mushrooms which adds extra umami (savoury flavour) into the filing.
Spring Roll Wrappers
Made with wheat flour, spring roll wrappers come broth frozen and refrigerated ready for use. While thin, they are pliable, easy to handle and less fragile than you might imagine.
They come in various sizes, from small squares that make mini spring rolls to the size I’m using here which are 21.5cm/8″ squares that make spring rolls about 10 – 12cm / 4 – 5″ long.
Spring roll wrappers are sold at Asian grocery stores. Though nowadays, Spring Roll wrappers are now widely available in Australia in large supermarkets (Woolworths and Coles, freezer section. ↓↓↓).
I know spring rolls is one of those things that may seem daunting to try your hand at. But it’s actually not that tricky at all. Wrapping spring rolls is more straight forward than Wontons or Gyoza (Japanese dumplings). Plus, the spring roll wrapper is easier to handle than most doughs – it has stretch, you can even scrunch it up, whirl it around and dance around the kitchen with it, then still be able to use it. True story. (I might have done it)
Plus there’s the recipe video too. 🙂 Very handy for demonstrating the spring roll wrapping process.
There’s a lot of literature “out there” about how to make the perfect spring rolls. But I really don’t think it’s necessary to write a long list of tips and tricks to make great spring rolls. Just follow the recipe, the steps are perfectly straight forward. 🙂
Healthier BAKED Spring Rolls
For a real-deal spring roll experience, there’s no denying that frying is the way to go. That’s how to make a beautifully golden spring roll that’s flaky and crispy, as it should be (wait until you see the end of the video!).
However, you can most certainly bake them. The best way to bake them is to spray with oil and bake on a rack – no turning required. They will come out golden all over and very crispy. The crispness is just not quite the same delicate flaky crispness that you get from deep frying, but it is undeniably crispy. The main difference is the flavour – when you bake, the flavour of the spring roll wrapping is more dominant than when fried i.e. with fried spring rolls, you can taste the filling more.
Here’s a comparison of baked vs fried: the top is the baked one, the bottom is the fried one. You can see how the fried one is a more even golden colour. But there’s not that much difference!
Sauce for Spring Rolls
Spring Rolls are usually served with Sweet and Sour Sauce. it’s truly worth making your own – it’s really quick and easy! I’ve popped the recipe in the notes of the recipe.
One bite of these spring rolls, and you will be amazed. It’s how spring rolls should taste. You can really taste the filling. It has real texture, rather than just being some sort of mystery mush.
It isn’t greasy, you won’t get any squirts of oil when you bite into your homemade spring rolls.
And who cares if your spring rolls come out a bit wonky and lopsided? That isn’t going to affect the flavour AT ALL! – Nagi xx
More great Yum Cha / Dim Sum Recipes
Potstickers (Chinese pan fried dumplings)
Gyoza (Japanese dumplings)
Shumai (Japanese steamed dumplings on my mother’s site, RecipeTin Japan!)
Browse the Yum Cha recipe collection, all Chinese Recipes and Asian Takeout copycat recipes
Watch How To Make It
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Spring Roll recipe
Ingredients
Filling:
- 1 tbsp oil
- 2 garlic cloves , finely chopped or minced
- 400 g / 13 oz pork mince (ground pork), or chicken or turkey
- 6 dried shiitake mushrooms soaked in boiling water OR 8 fresh (Note 1)
- 1 1/2 cups shredded carrot (1 large or 2 small)
- 1 1/2 cups (heaped) bean sprouts
- 1 1/2 cups (packed) shredded green cabbage (any type is fine)
- 1 tsp cornflour / cornstarch
- 1 1/2 tbsp Oyster Sauce
- 2 tsp soy sauce (light or all purpose is best, dark is also ok)
Spring Rolls:
- 15 – 20 spring roll wrappers, defrosted (21.5 cm / 8” squares) OR 35 – 40 small spring roll wrappers (Note 2), or Egg Roll wrappers to make Egg Rolls (Note 6)
- 2 tsp cornflour (for sealing rolls)
- 1 tbsp water (for sealing rolls)
- Oil for frying (I use vegetable) OR oil spray for baking (I use canola)
Sweet and Sour Sauce (makes ~ 2/3 cup):
- 2 tsp cornflour/ cornstarch
- 2 tbsp water
- ½ cup apple cider vinegar
- 1/3 cup brown sugar (adjust to taste)
- 2 tbsp tomato ketchup
- 2 tsp soy sauce
Instructions
FILLING:
- Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
- Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ? ).
- Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
SPRING ROLL:
- Mix cornflour and water in a small bowl (for sealing the rolls).
- Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
- Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5″ long, 2.5cm / 1″ wide once wrapped.
- Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot – stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it’s hot enough.
- Carefully place spring rolls in the oil (about 4 – 5 at a time) and cook, turning occasionally, until deep golden – around 1 1/2 – 2 minutes. Transfer to paper towels to drain.
- Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
BAKING option:
- Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy – no need to turn.
SWEET and SOUR SAUCE:
- Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 – 5 minutes).
Recipe Notes:
Nutrition Information:
Life of Dozer
A very typical day at RecipeTin HQ:
Me: Messy bun, ugg boots, hands in food;
Dozer: thinking that if he stares at the food hard enough, it might jump off the table into his mouth…..
Hi Nagi, I LOVE every recipe you share. If I want only vegetables no meat what more should I add/tweak to replace mince?
Thanks ❤️❤️
Hi Zeina, you could use mushrooms, cabbage, carrot, tofu, anything really!
Hi Nagi,
I’m thinking about making these but I only have beef mince. Do you think that’ll work or will the taste be much better with pork or chicken?
Sorry for a silly question but I really want to check with you first.
Thanks in advance.
Hi Jenny! The meat flavour will probably come across stronger with beef, but I’m sure it’ll be great still. — Nx
Thanks Nagi! Just wanted to update you – these turned out great with the beef mince. I’ll make them again with chicken – pork but beef was still yummy. Loved the baked option – so much less oily and makes me feel healthier! Thanks again for your reply and all of the wonderful recipes you have shared!
Sooooo good! I baked veggie spring rolls and they came out so awesome. I would not have guessed they were baked because it was nice and crispy. The sauce was a little too sour,but it could just be because I didn’t use a measuring cup so maybe I put too much vinegar. But I’ll just add a little more honey, and perhaps some chili flakes. Definitely a keeper. Thank you!
Hi Sabrina, I’m so glad they worked out for you – and sorry for the sauce, definitely measure the vinegar because a little goes a long way!
Hi Nagi, I just love these spring rolls. Have made them a number of times and everyone loves them. My daughter is on a gluten free diet. Could I use the same recipe, but use rice paper and fry them? Thanks so much, love your recipes
Hi Angela, it would be similar to a Vietnamese spring roll using rice paper – I have successfully fried rice paper before – N x
Excellent flavour,(I used left over duck), crispy and addictive!
Every recipe of yours that I have tried is easy to follow and has always turned out well! Thank you!
These were so good and so tasty. Instructions were clear and easy! To the person above who complained in such a childish manner…I also eat organic and if you do as well then you’d know to use organic products or their equivalent. Not hard. Such silly feedback you left!
Thanks for you fabulous page! I’ve cooked many things you have shared!!
Thanks so much Caroline ❤️
I bought oyster sauce for the first time. I am cooking these rolls, and my kids ran out of the house, my hubby just came home, had to leave. I am gagging here, and I don’t think we can eat these. I have candles burning doors open it is unbearable! My husband says, just toss it out, I can’t even taste it, as it is making me gag. Lesson learned, first and last time using oyster sauce. It is going to the trash. Just upset at all my organic ingredients and work I put in 😞
I am not sure what you did wrong, but oyster sauce does not make a kitchen/house smell like that!!
There is nothing you can do wrong, following the recipe. It’s not as I went and fermented my own oyster sauce, and changed the recipe. I added the ingredients listed, used oyster sauce from a Chinese grocery store, and it was unbelievable. I had to take it outside, wrap it in a bag.
Well, your family must have the most sensitive noses on the planet. Did it occur to you that maybe the oyster sauce had gone off? Oyster sauce does not have a strong, offensive smell and even if it did, that is hardly an issue with the recipe or Nagi.
Sure you didn’t use fish sauce?
The bottle said oyster sauce.
Yes, no fish sauce in this, it’s a Chinese recipe – Chinese recipes don’t usually have fish sauce (that’s more South East Asian recipes 🙂 ) N x
Nagi, I didn’t use fish sauce, it was oyster sauce, and I thought it would be better if I bought it straight from the Chinese store. It wasn’t.
Thank you, these are delicious.
One question: The spring roll wrappers come frozen. If I make them to freeze, the wrapper has to be thawed then refrozen. The package specifically states not to refreeze them once thawed. Is it safe to do it anyways?
Hi Cathy, I make a big batch and re-freeze and have never had a problem! ☺️
They look and sound amazing! Can’t wait to try them.
I hope you love them Nancy!
Hi Nagi, Just made these they are awesome, sauce was amazing with them, reduced the sugar in the sauce, to 1/4 cup made it a little bit sour but still awesome thanks for a great recipe:)
I’m so glad you loved them Shane!
Your passionate cooking is marvellous. I love it. It simple to follow. Appreciate you share with us with your joy in cooking.😊
Thanks so much Sarah!
Love, love, love Dozer and that you have a faithful furry friend in your pursuit and exercise of your passion. Your photos, recipes and stories are a joy to read, cheers! 5/5 cause – ermagawd YUM!!!
Thanks so much Adrianne!! 😍
These spring rolls were fabulous Nagi and so incredibly quick and easy to prepare & cook. I cooked them exactly to your recipe in my deep fryer. Took no time at all to prepare & cook these. I particularly liked that I knew exactly what was going into the rolls. I made the sauce also which was so much better than any store bought. I made a load more than we could possibly eat, so have frozen the remainder “prior to final frying”. I will deep fry them frozen as you suggest. Thankyou so much for all your wonderful recipes, tips and suggestions
That’s great Robyn, I’m so glad they were a success and the perfect recipe to make a big batch to save some for later too!
OMG NAGI!!!! you’re recipes are AMAZING!!! Made the spring rolls last week! SOOOO good!!! If I could rate these 10 stars I would!!! 🤤🤤🤤
I made the spring rolls, baked. Girl!! They were so good and crunchy. I will definitely make them again.
Your timing is perfect as always. I’ve been wanting to make homemade spring rolls for awhile then this popped into my inbox. I like to think of it as a good kick in the pants to stop procrastinating and I know they will taste amazing as your recipes always do! x Susan
Is there a difference between egg rolls and spring rolls? Besides the wrapper. I’ve lived in both the US and Canada and every Asian restaurant offers both. Some are good and some are very, very bad. But I’ve always thought that there was a difference in the filling.
Just wanted to let you know that I used this filling recipe to wrap up in spring roll wrappers like the Wok of Life Garlic Chive “Boxes”. They worked out beautifully and my kids absolutely demolished them with your sweet and sour sauce.
That’s great! So pleased you enjoyed this Katie – N x
I am anxious to make these, I love spring rolls. You have so many wonderful recipes on here, I am printing a bunch of them. I am really impressed with your website, it’s the easiest and most user friendly recipe site I have ever found. I cook for 2 families every day so I am always searching for new things to make and for ideas that go with the “on-sale” items I buy at the supermarket that week. Love your website!!! Thank you for making my day easier and brighter.
I’m so glad you find my website helpful Debbie! I hope you get a chance to try these! N xx
OMG, my husband I& I just made these, and as we are always experimenting in the kitchen & I never leave a comment….. EVER!! Well you have won the award, these are simply amazing!! We made them as direct (w/ out mush room) we substituted Chinese scallions. We are literally eating them as I post this! The sweet and sour sauce is great too, mine is more sour than sweet but I love apple cider vinegar. We have a fryer so we used that and it came out perfect. Your directions are so well written a 3 yr old could follow!
I’m going to have to look and see what fish recipes you have as we also bought king mackerel from the Chinese market today.
We are your new #1 fan keep up the great job! and THANK YOU!! 🙂
That’s so great to hear Lauri! Thanks for letting me know you enjoyed this! N x