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…..
Can you use egg roll wrappers to make this recipe and still bake them it says you can use egg roll wrapers see note 6 but note 6 says nothing
I have been a huge fan of yours for years, and have sent many friends to your website 🥰
One question. I’ve made these to cook tonight, will they be ok in fridge for a few hours til I cook, or should I put in freezer?
Thanks in advance
What can you do if they’re too watery?
I normally put the all the cooked ingredients in a strainer before wrapping.
Hi Amarit – they shouldn’t be watery at all, where s your water coming from? Did you soak dried mushrooms by any chance?
When left to cool they go watery!! Maybe the beansprouts??
May put them in raw what do you think?
Thanks Nagi! These were delicious and the recipe was so easy to follow. My kids weren’t so sure but that just meant more for the rest of us.
Hi Nagi,
Just wondering whether we can shallow fry the spring rolls? Thanks.
Hey Nagi, want to make these vegetarian
What would replace the mince? More cabbage?Thanks!!
One to add to my list to crease Zeina! N x
I like all your recipes. So easy to follow and I get good results when making it. Thank you for sharing.
Thanks so much Clara!! N x
Hi Nagi,
Been making your recipes for a while now, always great! The spring rolls got voted 10/10 by my son who considers himself an expert on Chinese food! Love all your tips etc, much appreciated, Lois
Nagi, I loved these! I cooked them for the first time for mum and dad last weekend. My very first attempt of cooking spring rolls. I cooked them in my deep fryer. Just a question, I followed the recipe to a tee, but we found it was just missing something (maybe salt?). Is there any type of spice (a salty spice) I could add to the mixture?
Can you air fry eggrolls and if so how
Hi Kelly, I haven’t tried air frying – I imagine it would be similar to the oven instructions though 🙂 N x
Can anyone help as to why when I went to put rolls in fryer the edge didn’t stick anymore. Meant I had to restick before frying or else they unraveled. Loved them anyway. They are worth the effort.
Have you used the same wrapper as pictured above.
Hi Cheryl, how are you sticking the sides down? Could be that you need to flip the pastry over it may be the wrong side you’re rolling them too – N x
Nagi, I am sticking them with the cornflour and water mix. I am putting the mixture on the rough side. I have just made some more and the same thing is happening. It just seems to dry out, so I have stuck this lot in the freezer for a few hours. Takes me so damn long to make them I’m hoping that will save me. We ate a few unraveled spring rolls last night.
Very good recipe. I’ve made it twice and the spring rolls turned out perfectly. No tweaking. I used spring roll wrappers from our local Asian grocery and they worked fine.
Soooo yummy – my preparation time was 3 hours but it was worth it 😊
Made for the first time your recipe spring rolls .first lot of pastry a failure as too thick ,second was perfect.thank you.
Great simple recipe. Decided to make these for Christmas Day so have frozen some (about 90) but cooked and taste tested a few. Tasted fantastic. I’m sure the family will be impressed.
Has anyone tried cooking them in an air fryer? and if so how did they turn out?
I have made them in the air fryer several times. I love them and feel they stay crispy for left overs when air fried. Although frying is still the best, air frying is really good too. Less mess and doesn’t take as long
Hi Nagi, thanks for yet another great recipe. Can I substitute prawns or shrimp for the meat? And if so would it be the same weight i.e. 400gm? Would also really love a vege version of this. Thanks!
Our family’s favorite spring rolls recipe! The first time I made it I kept your measurements and the filling came out too sweet from the oyster sauce so the second time I cut the oyster sauce to 1 tbs and soy sauce to 1 tsp and added an extra 1 tsp of sesame oil and turned out amazing. You are my no 1 go to website when I’m stuck for ideas 🙂 Thank you so much for your dedication and hard work!
Hi Nagi, if you wanted to make a vegetarian version, what veg would you recommend using and would you follow the same steps? Thanks.
I would like to know this as well please.
Lovely, Thankyou!!! Made with beef mince and they were a total hit!
When your recipe says corn flour / corn starch does this mean 1/2 of corn flour and 1/2 corn starch? Sorry if this seems like a silly question but I’m new to this type of cooking. Thank you.
Hi Janice, cornflour is the same as corn starch, it’s just called something different depending on where you’re located 🙂 N x