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…..
Hello 👋 can I make theses the day before I want to cook and eat them?
Yes definitely Leah – just place them between sheets of baking paper so they don’t stick to each other. N x
Awesome recipe Nagi. My favorite food website. Dozer is just hoping you will give him one!!
Hi Nagi,
I want to make a batch of spring rolls this weekend – make 20 or so then eat half on Saturday & eat the other half of Sunday. Would you recommend freezing the remaining batch or is the fridge adequate (providing they aren’t touching…) Thank you, Casey
Hi Casey, I would freeze to ensure they don’t go soggy. N x
Would Napa cabbage work?
Yes that will work fine here Sarah! N x
Hi Nagi,
We absolutely love your recipes, nothing has failed until we couldn’t seperate the wrappers. Out of a box of 20, we got 11 spring rolls!
Any tips would be appreciated!
Oh no Amy, must just be the brand of wrappers you’ve used! Try peeling a corner up then sliding your hand along underneath to lift them up. N x
These were freaking amazing!!!
I made these today, baked instead of fry. Maybe not such a good idea as they turned out quite tough. Filling was fantastic tasting though. The wrappers were very dry to start with. Will try again someday,,,
Thanks Nagi…love your recipes
Sounds like you needed to spray with a little more oil to help them crisp up Connie, if it’s up to me, I do prefer frying 😉 N x
Hi Nagi. Made them again last night. I’ve now lost count of how many recipes of yours I’ve cooked. Just a note about the dipping sauce. Personally, I don’t like the taste of apple cider vinegar so I tweaked with it and put 1/4 cup ordinary vinegar and 1/4 cup mixed lime and lemon juice. It was delicious.
Always thought that making spring rolls is very complicated, until I’ve found your recipe. Easy and clear steps with wonderful, delicious results. Thank you.
I love hearing that Magda, I’m so glad you gave it a go! N x
Hi Nagi,
Could I make these in an air fryer? Or do you think baking would be better if I don’t want to deep fry?
Thanks!
Hi Myriam, I haven’t tried in the air fryer, only baking as another option. I’d love to know if you give it a go! N x
These are delicious. I’ve made several times and they’ve been successful everytime. I’ve tried baking and deep frying (peanut oil), both delicious. They are so good Nagi. Thank you.
This were without a doubt the BEST spring rolls I ever had!! My sweet and sour sauce did not thicken so not sure what I did wrong but Hubby loved it!! Will make this again and again!! Thanks for the recipe and absolutely love your site!!
Hi Nagi, if the wrappers were frozen and thawed, they are not supposed to be frozen again, at least so says the packaging. What do you suggest? Thanks
Hi Shkendije, I have frozen mine without any issues 🙂 N x
Hi Nagi. Thx for posting. My son and I made these while my Japanese wife cooked “subuta” tonight in Tokyo. Really only complaint is it didn’t taste that “Chinese.” We followed recipe fairly closely though added a little salt and msg (1/4 tsp each). Any ideas how to “ethnic” it up a bit?
I felt the filling needed something more too so I added some fish sauce and a little more oyster sauce.
American Chinese has Shaoxing wine added to eeeeverything. About 1 capful / half a shot, per ‘serves 4-8’. Sub cheap Sherry (cream or dry).
Ditto : Super cheap flavourless peanut oil (think restaurant supply not organic unfiltered wowza peanut flavour) -or- safflower oil, for peanut free. Both get that light-crisp of asian food instead of thick-crisp of kentucky fried chicken. Our veggie/canola oil is weird, here. It’s thick feeling in the mouth. Makes asian food seem wrong. For good reason. Coconut oil & posh peanut oil is good for Thai food but most Chinese food hates it.
Those will 99/100 add the je nais se quois you’re looking for, if you’re from the states.
(Cloud ear mushrooms 1/6th of shitaake -high end American Chinese- &/or too much black pepper -hole in the wall Chinese- make up the remaining = .o5%s)
As written? Swoon. Thanks @Nagi!!! I’m taken back to living in Hong Kong.
I made these last night and they were absolutely amazing and super easy to make! I tried baking, frying, and using the air fryer. My favorite was the airfryer as I preferred the taste over frying (surprisingly) and it was still shatteringly crispy. I can’t wait to try it with ground chicken next time. I also left out the mushrooms and increased the meat to 1 pound since no one in my house likes mushrooms. This a winner!
Hi Nina, how long in the air fryer? And how many did 1 pound of meat make? Did you use the same amount of everything else?
Made this today for the first time! Love it 👍🏻
I follow your recipes carefully and methodically, the results are wonderful 100% of the time.
Love your skills and have recommended your site to my many colleagues.I really thank you Nagi,kindest of regards.
Absolutely perfect! Your helpful instructions and notes are wonderful, video even better. The rolls turned out perfect, can’t wait to make them again!
I cooked these and they were so delicious that my family wanted to have just spring rolls and nothing else for dinner the next night. Thank you Nagi. I love your website
Thanks for your time and support