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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
I used to be able to get a bacon & cheddar spring roll @ one of my favorite restaurants but then they stopped selling them. Do you think I could make my own using the frying method here?
OMG YES!
Hi Nagi, can these be freezed?
Hi Anna! Please see storing note 🙂 Freeze uncooked, then cook from frozen! N x
Regarding cooking from frozen……when I take them out of the freezer to BAKE them I’m assuming I will need to spray them all over with oil just like the fresh version?
Yep that’s right!
i love recipe.
Thank you! N x
I really do relate with that question one asks when you chow down on a bought Spring Roll, I love the ingredients in yours though and good to know you can bake these bad boys.
I know,right? 😂
HI Nagi
Made these last night WITH my husband and I must say they were delicious! My husband was dubious about the ‘lack’ of ‘herbs and spices’ added to the meat and vegetable mix, but after assuring him it was a ‘Nagi’ recipe he relaxed and we continued to cook without adding any ‘extras’. Will definitely make again!
PS I used tomato sauce in the dipping sauce, is there much difference to using ketchup?
Tomato Sauce is fine! YAY that hubby approved – and help you make them! 😂
I personally find tomato sauce to be sweeter than ketchup. I prefer ketchup, it has a bit more ‘bite’ to it.
Thanks Kelly 🙂
Agreed :0 My personal preference too, but tomato sauce makes a great sub! N x
Thanks Nagi. We loved them so much I am making them again tonight to put into the freezer and no doubt fry a few! I will buy some Ketchup 🙂
That’s fantastic to hear Fiona! Thanks for leaving a review! N x ❤️
Looks great!! Can these be frozen?
Give Dozer a hug for me!!
Hi Gail! Freeze them raw then cook from frozen. Hug passed on!! 🙂 N x
In Singapore we call it “fried popiah”. Popiah rolls can be eaten without frying or baking too! It’ll not be crispy, but it’ll be easier for elderly with weak teeth to bite! My homemade popiah filling includes julienned turnips, French beans, carrots, cabbage, minced pork and shrimps. Slather the wrapper with a thin layer of sweet sauce, pounded fresh chillies and chopped garlic (hang the bad breath!! It tastes good!). Add the cooked filling, and top with fresh coriander leaves before rolling up, then eat immediately without waiting to fry or bake!
Yummy 😋 these sound delicious!!
I didn’t know they were called Fried Popiah in Singapore! YUM! N x
Best spring rolls i ever ate !!!!
YESSSSSS!!!! I’m so happy you enjoyed them Stephane! 😂 N xx
We call them Spring rolls here in Canada too, Nagi!
These look great, btw.
YES! 😂 I remember noticing that when I was there a couple of months ago! N xx
In another recipe she said use extra Hoisin sauce.
4 stars just for the idea I can do these myself. Wondering what could I possibly sub for the oyster sauce in the filling? It’s pricey in CA, USA, so an entire jar for only a TBsp or so is wasteful since it’s not really an ingredient I would frequently use. Expiration dates are quite short. Otherwise, this is definitely next on my list to try. Anyone have suggestions?
Hi Flap! No problems at all, what about Hoisin sauce? If not, then just use 1 tbsp soy sauce and (I know this sounds weird but trust me) 2 tsp ketchup. 🙂 N x
fish sauce I thought it would taste fishy no . It is great to marinate a steak or roast. probably great On chicken too. very versatile. I would use more than oyster sauce I am not partial to oyster sauce!
In another recipe she said use extra Hoisin sauce.
😘 N xx
As usual Nagi these look delicious. Its been interesting reading the comments about the names of the rolls depending where you are. We have “spring rolls” here in England. I’ve never heard of them being called “egg rolls”. The one though that really caught my attention was the one saying that their “egg Rolls” were longer and thicker than “spring rolls”. Well just for good measure we have longer thicker ones but over here they are called “pancake rolls”. I don’t usually bother to even consider “spring rolls” when having Chinese takeaways but I will always consider a pancake roll but the problem is that a lot of takeaways these days use shop bought frozen ones that can be anything from so-so to absolutely disgusting. But, fortunately, there is a brilliant little but very popular Chinese takeaway in the village (Saxilby, 7 miles from Lincoln) where my friend lives and when I visit him I usually try to wangle it so that he buys a Chinese meal for tea. (Don’t laugh but he usually has sausage and chips, if anything has flavours in it he doesn’t like it.) But whatever I have I have to have one of their pancake rolls with it. They make them fresh themselves and they are to die for. Deep fried but barely any oil from them and the taste is delicious. Even their simple egg fried rice is like no other. And do you know what, it’s 11.30pm just now and all this talk of Chinese food has got my stomach rumbling like mad! xxx Phil.
I didn’t know about Pancake Rolls!! Egg Rolls are an American thing, not found in Asian! Or here in Australia 🙂 PS Late night Chinese craving… dangerous!
Thanks Nagi for another great , quick and easy recipe. By the way, like you I always wondered what went into the fillings. Now that I know, I am going to try it, the deep fry method.
Don’t tempt Dozer too much, he might not be able to control himself.
Cheers.
Don’t tempt Dozer too much?? His whole life is around temptation! 😂 N x
I love spring rolls…and its fantastic you provided an over “fried” cooking method!
I was AMAZED how well it came out. The rack makes all the difference! (And lots of oil spray 🙂 ) N x
These look just fantastic! I will try them, but am confused by the wrappers. In America (at least in the rural area where I live) there is a difference between egg rolls and spring rolls. The egg roll wrappers we can buy in the grocery store are much thicker than the spring roll wrappers (which we can’t buy in the grocery but can buy spring rolls in the Asian restaurants nearby). Even in the frozen foods cases, there is a difference between egg rolls and spring rolls. I can buy spring rolls wrappers online if you think they are preferable. Are there two different types of rolls in authentic Asian cooking?
Hi Sherry! Thanks for the question, I added some more info in Note 2 about this 🙂 Basically, if you use egg roll wrappers, you will make egg rolls, whereas if you use spring rolls wrappers, they will be spring rolls. Spring roll wrappers are thinner so flakier. Egg Rolls are an American thing, never seen them in Asia! N xx
What can I substitute for mushrooms since I’m allergic or intolerant of them?
Hi Alvina! Just leave them out 🙂 N x
Just miss out the mushrooms, we make spring rolls often and we never add mushrooms… we used pork, garlic, a little ginger, soya sauce or kecap manis(sweet soy) green onion, then if wanted you can any veg you want, usually beansprout, cabbage carrot you can also add vermicelli noodles….
YES noodles! I forgot to add that as a suggestion! N xx
Hi Nagi! I am sorry but that is not call Spring Roll at all. It is actually Egg Roll. Egg Roll you can fried or bake. Spring Roll we use a different wrapping paper (rice wrapping paper). Lot of people mistaken that is the same but it not. Spring Roll is white in color outside. Those two are totally different.
Hi Janyce! I added some more notes about the difference!! The term Egg Rolls and Spring Rolls seems to be used interchangeably in the States because sometimes when I order Egg Rolls, I get spring rolls! But fundamentally, the recipe is the same, it just depends on what wrapper you use and how BIG it is. 🙂
Sorry Janyce, these are definitely spring rolls! The ones you describe with rice paper are Vietnamese Spring Rolls, also known as Vietnamese Summer Rolls, which have a mostly raw vegetable/noodle/herb filling, sometimes with pre-cooked prawns (shrimp). I often wondered what “Egg Rolls” were – we don’t know that term in the UK, so thanks for the clarification, Nagi!
I don’t know if links are allowed but I found this article
https://www.theguardian.com/lifeandstyle/wordofmouth/2013/aug/07/how-to-make-perfect-vietnamese-summer-rolls
Just think of Egg Rolls as LARGE Spring Rolls with a bubbly rather than smooth surface and a thicker wrapper so it’s not quite the same flaky, delicate crunch and also it’s oiler 🙂 That article will be helpful, thanks David! N xx
its a spring roll, its only in the US that you have egg rolls, this is what you get in china/singapore/japan and all over asia which are definitely called spring rolls, also called Cha Gio or Noms in vietnam but also translates to spring roll… a rice paper roll if fried can also be called a spring roll but usually these dont really exist in asia (I’ve lived in hk, singapore, vietnam and now thailand for 17 years and there definitely spring rolls
I’m so glad you said that! I was 99% positive I have never ever seen an Egg Roll anywhere in Asia! N xx
In Australia (which is where Nagi lives) we call these Spring Rolls. Hence Nagi’s PS just before the actual recipe. The rolls that use Rice Wrapping Paper we just call Rice Paper Rolls or Vietnamese Rice Paper Rolls and are not cooked once they are wrapped
😍 PS I prefer Spring Rolls to Egg Rolls. Egg Rolls are so big and the filling falls out!!! And the wrapper is thicker so not as delicate / flaky and so it’s also oiler. 🙂 N xx
Great recipe! Can I also make them with Shrimp?
Also, excellent job on Photography! Especially the drip on the dipping photo!
Hard to do!
Thanks for your hard work! : )
YES YES YES to shrimp!!! I want YOUR spring rolls… 😂
Hi Nagi,
Would they work with Vietnamese rice papers?
Hi Denise! I added some more info in Note 2 – yes you can but they will look different (they will be Vietnamese Spring Rolls!) and require an extra step to soak the rice paper before rolling. N x
Hi Nagi! I love your recipes, they are easy to folow and make. I’ve tried quite a few and all came out amazing. These spring rolls can be frozen before frying or baking them and then cooked when needed? Or better to cook them first and frozen afterwards?
I have made spring rolls before ( not this recipe, but I will be trying it) and have frozen raw and fried from frozen, they have been perfect
Hi Mihaela! I haven’t tried it but I just asked my mother who said that it will be fine to freeze raw. Because they are quite thin, I’m sure they can be cooked from frozen! N x