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…..
This recipe looks so amazing. Thank you so much for sharing the recipe.
Hi, can I make these veggie spring rolls instead of adding any of the meat?
Hi 🙂
Can I add shrimp to the filling?
Couldn’t find shiitake anywhere, is cremini an OK sub?
Aaand final question, can I brush on the oil? Could only find fancy(expensive!) olive oil sprays and don’t think it would taste right.
Can’t wait to try this! 🙂
Yes you can add shrimp if you like just be sure the filling isn’t watery. Cremini will work but the flavour is not as strong as shiitake or porcini so you won’t get as much flavour in the filling. Brushing on the oil should work fine. Good luck! N x
I’ve made these twice now and they’re SO delicious. This most recent time I did some with this pork filling, and then some with the Impossible spicy “sausage” (meat free) as well. Thanks so much for such a great recipe! These are a huge hit with my friends!
Made these, better than takeaways, we loved them and definately keeping this recipe,
Haven’t cooked them yet but they smell amazing! I actually managed to make 37! Out of this batch. We froze most of them but decided to have a homemade Chinese night and for a lot of work, I can tell its going to be rewarding!
Great chicken spring rolls – filling was really good and fresh. The instructions were spot on. Could’ve made double the sauce!! Will definitely do this again! I’m really enjoying these recipes.
These turned out so well, I’ve been using this recipe for a few months now and they just get better and better. So crispy, crunchy and packed with flavour! Though I’m not surprised, Nagi has become my go-to online recipe source for a few years and her recipes never disappoint. The only sub I’ve made is half oyster sauce/half hoisin, because I have a hoisin addiction and therefore it must go in anything remotely suitable
Thanks for another cracker Nagi! I’ve recently been making your Vietnamese Pho also, what an absolute winner of a dish!! Would imagine these spring rolls would go well as a starter for the Pho. Will let you know 😀
Hi Nagi
I cooked this recipe and it was delicious. I baked them. They turned out crispy but why would you think they didn’t go golden? I baked them for 25 mins or so at 180c
Hi Jon, did you spray them with oil? Could have just needed a slightly high heat or slightly longer in the oven 🙂 N x
Thanks Nagi. I sprayed them with oil. Will cook them longer next time… thanks. Looking forward to the cook book in 2022
Hey Nagi, im gast about to make these to go along with some satay for tonight. And maybe enough left over to fry up for tomorrow nights black bean.
I know they will be good, as I can trust your recipes. Will be throwing some spring onions in too.
Hey Nagi, as I was watching the video, I was thinking ” hey! they aren’t Nagi’s cute little hands that I know and love”.
I love seeing someone else with hands like mine. Lol good strong hands baby! 😉 lol keep up the amazing work and hugs to Dozer.
Julia, Melbourne
Wow amazing, thank you for the recipe.
I forgot to buy bean sprouts so bulked with extra cabbage.
Added about half teaspoon of Chinese 5 spice. 10/10.
Hi – Will frozen Filo pastry work as I cannot get spring roll sheets
Hi Damien, filo is much more delicate – you really need spring roll pastry for this one sorry! N x
Hi Nagi,
Made these today and love them, froze some, do you cook them from frozen or defrost first and if from frozen how much longer would you fry them?
Made vegetarian spring rolls without the mince and they were delicious! Added extra veggies like peas and corn. Lightly fried them in oil, but next time I might try cooking in the air fryer for healthier version. Thanks Nagi, another terrific recipe!
Is it absolutely necessary to cook the filling before rolling and cooking? Would they still turn out crispy or must the filling be precooked. I figured as long as raw filling wasn’t packed in, it should cook when frying or baking. Love your recipes Nagi.
Hi Nagi, thank you for your spring roll recipe. I made with chicken mince and they were awesome. Since lockdown have made lots from you recipe’s. I normally like to try before sharing on FB. Thank you again, Regards Lorrainne
Do you have any tips to make these vegetarian? Should I just sub in more veggies for the pork mince?
Made the Spring Rolls on the weekend. It was a great hit.
I would like to know if it would be possible to make mini spring rolls using the same recipe but with wonton wrappers? Would love some feedback about that. Loving the recipes on Recipe Tin Eats. Thank you so much for sharing!
Hi Corine
it does say in the recipe that you can use the smaller wrappers.
I always use the wonton wrappers and works fine.
Amazing! Delicious! I can’t wait to make these again! I used Turkey mince, portobello mushrooms as the supermarket didn’t have shiitake & wombok cabbage. Yum!! This is my favourite recipe website!!
Love this website, my absolute favorite. Haha just made this recipe and so easy, except for the part i didnt read about finely chopping the shitake mushrooms. Still ok. I could only find sliced dried mushrooms though, perhaps if you could add a rough wt amount to the recipe might help stressed Dads.
Vindaloo in the oven tonight so can’t wait.