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…..
Super yummy and easy – what a great recipe, and so much tastier than some of the ones we get in Canberra takeaway. Thanks Nagi 🙂
And you never quite know what’s in a takeaway spring roll! 😂
Hi Nagi, I was wondering if you might have a substitute flavour for the mushrooms. I don’t eat mushrooms, so wondering if you would leave them out or if you would substitute something else to get a little more flavour? Thanks
Hi Karen, the mushrooms bring the umami flavour – you could definitely leave them out but I’d add a touch of oyster sauce to combat this. N x
Thanks so much
Hey I have a couple questions, would you say you could bake and then fry the last couple mins for extra crisp? And I could only find egg roll wrappers- do you think it takes the same amount of time?
Hi Gabbi, egg roll wrappers are the same as far as I know – I wouldn’t bother baking then frying (just more pans to dirty!!) N x
Hello Nagi.
Hope your keeping safe. Sorry to be a pain in the butt, but i wondered what aprox dried weight in grams for the mushrooms ? ( i could only by slices and bits)
Thanks so much.
Hi Stephen, I’d estimate about 50g – N x
Hi! Would an air fryer work for these instead of baking or frying? And if so, how would you recommend preparing it (time, temperature, etc.) Thanks in advance! 🙂
Emanuelle- Yes, you can make these in an air fryer. However, I would not use the motorised middle handle that moves everything around, spray with oil and just follow the recipeas is. Depending on your air fryer, I would say cook for 5-7 minutes or when you can see the wrappers go brown. Hope that works for you.
Thank you 😊
I have never been able to make spring rolls before. They just never came out like restaurant/take away spring rolls. This gave me a “phobia” about making them. So, than you Nate for becoming my spring roll therapist! I made your version the other night and they came out fandabbydelicious! My husband said they were the best spring rolls he has ever had and that is something coming from him, so thank you for sharing your knowledge and recipes! Whitney in London..PS- I have never commented on a recipe before and that says something!
Hi Nagi
Hope your well, just want to say made the spring rolls tonight used my left over char Sui pork (recipe from your website) absolutely delicious both recipes I highly recommend made that many spring rolls I did doorstep deliveries for local friends ❤️ Can I ask do you have a recipe for filllet steak beef & ginger with spring onion it’s one of my favs
Love jen 😊
can i add minced tofu for vegan.can i freeze them and use when desired.thanks
Hi Mona, I haven’t tried but imagine that would be fine! I freeze one all the time and eat when I need! N x
Oven baked, really crunchy, full of flavour. What’s not to like?
Wahoo! Thanks so much for the feedback John! N x
Awesome recipe!! So good I dont want to share. I used ground pork a d shrimp. Yummy!! Thanks Nagi.
I’m so glad you love it Mike! N x
Made these today. Used fresh ground shrimp and Tangerine zest. Also cooked them in my toaster oven. Had to bake at 400 for 20 minutes after 2 tries at 350 for 35 minutes. There were interruptions between bales. I am guessing 400 for 35 minutes without interruptions.
They are delicious. Thanks por sharing this.
Sounds great Susan!! N x
Made these today!
Thank you for the video and recipe. I ground up shrimp instead of Pork! They are in the Oven now. Will let you know how great they are!
I hope you love them Susan! N x
Another 5 star recipe. The whole family loved these. I made them exactly as written and chose to bake them. Crispy and so yummy. The kids helped roll them and were experts after the first few!! Next time I make these I’ll add a teaspoon of 5 spice to the mince mixture. Thanks for another winner Nagi!
That’s fabulous, I’m so glad that they were a hit Amy! N x
Hey Nagi, looking forward to trying this recipe! Do you think it could be fond with minced raw shrimp? Would you cook the shrimp before wrapping?
Yes 100%! Don’t precook the shrimp though as it will cook super quick in the wrapper 🙂
This is an amazing recipe just like all the other ones on your site! When I make them I keep them vegetarian just because then they can sit out for the day on the counter because everybody picks at them when they go by. I use small bits of broccoli in it and cellophane noodles instead of the pork and sprouts. So yummy! So glad I found your site. i also make the Wonton recipe off your site also and freeze them just like I do with the spring rolls. Thank you! 🙂 (anyone who tries my spring rolls or won ton soup raves about them thanks to YOU!)
Sounds amazing Virginia!! I’m so glad they are a hit! N x
I can’t get spring rolls wrappers where I live . Can I substitute egg roll wrappers for spring roll wrappers
Yep you sure can! N x
Thank you so much for sharing this crispy spring roll recipe !! I have been always looking for an easy and well-explained recipes… and this is it!!! Love your blog
That’s great to hear! Thanks so much!
This recipe is a favorite in my house. I can’t even order the spring rolls if we are having Chinese take-out.
The only thing I do differently is serve them with lettuce leaves to wrap around them!
I Loe that idea Kellie!!!! N x
Sweet and sour sauce is brilliant!!! Spring rolls turned out really yummy, froze a batch ready as an entree to a stir fry. Awesome!
This looks great. How would it work with rice flour wrappers I already have ? I’ve used several of your recipes and all have been terrific ! Thanks.
Hi. If one were to freeze some of the spring rolls, would you fully cook them or freeze them before cooking?
Hi Mike, freeze before cooking – N x