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…..
made these today, great recipe, the family love them! Thanks so much for making a really tasty spring roll so easy!
Bringing the gift of spring rolls this weekend thank you. I love the Dozer bit at the end made me laugh. So glad he’s on the mend
Delish! Made these tonight and kids and husband loved them. Thank you!
Thrilled with the spring rolls you guided me through. Many thanks..They are very delicious. Alas, I have eaten 3 of my 5 Rolls before the dipping sauce has bubbled and thickened. x
Can you leave out oyster sauce? I have allergy to anything sea food.
Hi Joli, you can get a vegetarian oyster sauce that’s mushroom based! N x
Made these tonight. OMG! They were fabulous and so much better than take out! Nagi hit another home run with this recipe. Made it with the lettuce wraps, which were also awesome!
Hi Nagi
I have some of your san choy bow cooked pork ,mince leftover, any suggestions on
.what I should use this for ?
Hi Joan, you could add it to fried rice – delicious! N x
This took me a long time in in preparation (I’m a bit slow – and tend to wipe out cupboards etc at the same time!), but was certainly worth it. Moist on the inside, crunchy on the outside, delicious sauce. Thanks Nagi
Hi Nagi, is it possible to make these at lunch time and store them in the fridge until I cook them for dinner? Do they need to be kept under a wet towel, etc still?
Hi Nagi, I am going to make these tonight and I was wondering do you have to cook the filling first, would it not cook when deep frying them,
Hi Brenda, yes you need to cook the filling first as it wont cook in time when frying the spring rolls. N x
These were so good!!! I made them for a group so I cooked the entire recipe with no leftovers. I would like to know how to reheat them if I make them ahead and freeze them uncooked? Can I fry them while frozen or do I have to thaw them out first?
Hi Kim, I like to make a big batch, freeze uncooked. Then thaw and fry for fresh hot spring rolls 🙂 N x
Hi Kim and Nagi,
I froze mine and then fried them frozen without thawing – probably tasted better than when they were made fresh!
I love these spring rolls xxx
What am I doing wrong? My spring rolls looked great till I tried to fry them and they all bust open in the oil. My mixture wasn’t at all wet, I tried lowering the temperature and raising it, but in the end nothing worked and they were so soggy with oil that I had to throw them out.why did they burst? I’m so disappointed ☹️
Hi Nikki, sorry you had issues here, did you stick the sides down with cornflour? N x
These would have to be the BEST spring rolls I have ever made…….or eaten for that matter !!!! They are super crunchy on the outside and the filling is so moist inside. I made the sweet and sour sauce and it was also divine !!! My husband isn’t a fan of vinegar and said he didn’t want to try it. But then he did…….and now he is hooked on it. Has to have my sweet and sour sauce on just about everything !!! Thanks Nagi x Hi to Dozer too xx
That’s awesome!!! Thanks so much for letting me know you both loved them! N x
Hi Nagi, can I add some ginger? If so hôw much, thanks in advance.
Hi Steve, you sure can, just add 1 tsp of grated ginger in with the garlic. N x
Looking forward to making these. How would I be able to assemble them the night before, and leave them in the fridge covered?
Hi Suzin, you can, just make sure they aren’t touching each other or they may stick together. N x
Another winner. Had these for dinner tonight. So easy, so good.
These are so delicious. And easy to make too. You can even toss some noodles through any left over filling for dinner.
I tried it at home and it was absolutely delicious!
Wahoo! That’s great Radhika! N x
Hi Nagi , what do I replace the mince with if I like a vegetarian version?
Thanks ❤️
Hi Zeina, I need to develop a vegetarian spring roll – one to add to the list! N x
Hi Nagi! I just tried spring roll yesterday for the first time. The spring roll sheet got very soggy and fragile…. wasn’t able to pick it….how do you defrost and separate the sheets?