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…..
Love making these, very easy once you get the hang of rolling. I have fried them and made them in the Air Fryer. I have not been able to get the same nice color, but I prefers the Air Fryer, 350 for 15 minutes. I predict it’s just a matter of time before your recipes include the Air Fry directions.
Best recipe ever! Cooked in the air fryer, turned out super.
What type of oil do you find is best to use for frying?
This recipe was delicious. I wanted mini spring rolls so I modified it by slicing the pastry sheets into quarters (measuring about 10cm x 10cm each piece.) Then I put half a teaspoon of filling in each roll. I baked them, the result was great. I’ll be making these again!
Hi Nagi ! I enjoy the simplicity of your site – very good .
I am vegetarian & would like to make these spring rolls . Can you suggest some extra vegetables in place of the pork . Thank You
Can I make these a day ahead and refrigerate?
Haiiyaaa bake option…no no no no!! More like white option
I would freeze them and cook from frozen Sarah! N x
How do you fry when frozen?
For my first time making this recipe, it was the biggest hit with the family and they are picky eaters. Thank you for making me shine like a star. I followed the instructions, baked them and worked beautifully. It was fun to make and will do them again.
Woo hoo!! That’s amazing Anna! Enjoy! N x
I only cook from your site any more!
Thank you for this recipe too.
Sooo good.
Awwww thanks Anastasia!! N x
This is soooooo good!! They are so simple to make and bloody delicious! Thanks Nagi, you are a champ!
Woo hoo!! Thanks Ella!! N x
i like sweet chili sauce, try it!
You reference Note 6 for instructions on using egg roll wraps for this recipe but it seems to have been omitted. Do you have any tips? I made these in the oven using egg roll wraps and the wrap was hard chewy. Like tire your jaw chewy. Did I over-bake?? I’ve fried them in oil before, too, and it was like the inner layer of wrap was still raw. The filling is so tasty; I want them to work!
If the filling was still raw, either the oil was too hot, or you over-filled it.
Filling was cooked as per instructions. In the oven it was like the wraps were stale… which I didn’t check expiration date so very well could have been that.
Really liked the spring rolls, but the sweet and sour was way too sour for us. I added quite a bit more sugar and ketchup, but still ended up starting over.
I like Nuoc Chamdipping sauce.
I’m sorry it wasn’t your favourite Angie! N x
Hi – I used Trang’s wrappers and they were awfully hard to separate. Are different brands easier to separate?
How hot an oven would you use to bake these and how long would you bake them? Thanks
Hi Diane – there’s a note with baking instructions in the recipe! N x
Hi Nagi. If i add glass noodles, how many would that be?
Are these the type of spring roll wrappers that will work? Thank you!
https://www.safeway.com/shop/product-details.960160195.html
Wonderful recipe once again, your recipes are ALWAYS delicious, spot on instructions, can’t wait to buy your book Nagi!!
Love your spring roll recipe
I loved the look of this, but felt I should comment on the cooling method for the filling. You should never put hot food into a fridge, even for a short while, as it raises the temperature – better on a tray and just fan them with a paper or magazine!
Apart from that, all good. Can this be done without cooking the filling first?
Hi Angela..you have to cook the filling first as the pork will not cook through in the time it takes to cook the exterior and the raw filling will give up liquid making the rolls soggy. N x
Have you tried to cook these in an air fryer?
Wonderful recipe, have made a few times now, last time I added vermicelli noodles, delish!!!
I trying these in my air fryer today and they were great. Brushed on a little oil on top only and “fried” for 5-7 mins at 360F
Would it be possible to add in notes the airfrying temp & time should cooking for? Would you spray oil over before cooking in the airfryer?
I did mention 5-7 mins at 360. With and without oil is your choice