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…..
Katie says
Just wanted to let you know that I used this filling recipe to wrap up in spring roll wrappers like the Wok of Life Garlic Chive “Boxes”. They worked out beautifully and my kids absolutely demolished them with your sweet and sour sauce.
Nagi says
That’s great! So pleased you enjoyed this Katie – N x
Debbie says
I am anxious to make these, I love spring rolls. You have so many wonderful recipes on here, I am printing a bunch of them. I am really impressed with your website, it’s the easiest and most user friendly recipe site I have ever found. I cook for 2 families every day so I am always searching for new things to make and for ideas that go with the “on-sale” items I buy at the supermarket that week. Love your website!!! Thank you for making my day easier and brighter.
Nagi says
I’m so glad you find my website helpful Debbie! I hope you get a chance to try these! N xx
Lauri Andrew says
OMG, my husband I& I just made these, and as we are always experimenting in the kitchen & I never leave a comment….. EVER!! Well you have won the award, these are simply amazing!! We made them as direct (w/ out mush room) we substituted Chinese scallions. We are literally eating them as I post this! The sweet and sour sauce is great too, mine is more sour than sweet but I love apple cider vinegar. We have a fryer so we used that and it came out perfect. Your directions are so well written a 3 yr old could follow!
I’m going to have to look and see what fish recipes you have as we also bought king mackerel from the Chinese market today.
We are your new #1 fan keep up the great job! and THANK YOU!! 🙂
Nagi says
That’s so great to hear Lauri! Thanks for letting me know you enjoyed this! N x
Noeline Wynyard says
If I freeze these should I do it before I cook or after…would like to send some to my daughter.
Nagi says
Please see Note 6! 🙂
Evi Arendt says
Absolutely georgeous – thanks for this beautiful recipe. My kids loved it!
Nagi says
That’s so great to hear Evi! I’m so happy to hear that! N x ❤️
Dona Patterson says
Hi Nagi, I love your recipes & look forward to your emails. However for some reason I am no longer receiving them. I believe the problem is on my end, I was away without my laptop for a couple weeks, using only an old Kindle, not sure what I did, but I haven’t received email from a number of my regular sources. I would appreciate if you would get me back on your newsletter list, my email is in your required fields below.
Thanks so much,
Dona Patterson, FL USA
PS. LOVE the Dozer pix, I dog sit for 2 Goldens a few times a year!
Nagi says
Oh dear Dona! Could you send me an email from the Contacts page on my blog? Then I will get right on it! N xx
judy says
look yummy
Nagi says
It IS!!!!
Rhiza says
If baked from frozen, how long it would take?
Nagi says
I think 30 minutes! 🙂
George says
Ugg boots in summer. Classic Aussie.
judy says
uggh boots never in summer :p
Nagi says
😂
Nagi says
Amen. 😇
Joy Bobby says
I absolutely love your work. I particularly like that you leave a list of notes to be aware about while trying out your recipes. Thank you and keep up the good work.
Nagi says
You’re so welcome Joy! Hope you do try these Spring Rolls! N xx
Brent Baker says
recipe a keeper! we have a golden retriever that does the ‘food stare’ as well..
Nagi says
It’s intense, isn’t it? (The stare, not the spring rolls!)
Carol says
Hi Nagi,
Any tips on cooking the frozen ones pls?
I made so many and tried frying the frozen ones last week they all popped in the middle and looked horrible! And even after a good 5-8 mins it’s cooked through but not crispy 🤷🏻♀️
They were wonderful when I cook them fresh 🙁
Nagi says
Oh dear! I’m so sorry to hear that Carol. I haven’t had a problem before but I did cook them at the same temp as making them fresh – if still not crispy after 5 – 8 min then I suspect the oil wasn’t hot enough?
Ashley says
I’m really excited to try and make this. Do I have to cook the vegetables before hand though? I saw a few other tutorials where you didn’t need to fry the vegetables. I would prefer them crunchy. But if it makes them better Im willing to do it.
Nagi says
Hi Ashley! Cooking them makes it easier to roll because they soften but more importantly, it removes the water from the vegetables so your spring rolls will be nice and crisp. Crunchy veggies = water still in them = soggy spring rolls. 🙂
Victoria says
Hi – I made these last night exactly according to the recipe, and I’m sorry to say that we found them very bland. We did use the sauce, but prefer to get most of the flavor of a dish from the dish itself, not the dipping sauce. Has anyone else found the filling bland and, if so, did you add anything to make it more tasty? We didn’t use all of the filling (just 2 of us at home last night) and so will be trying these again, hopefully with amendments.
Thanks!
Judy says
Could you please tell me where you bought your spring roll wrappers? We looked in the supermarket but couldn’t find them. Do I need to visit an Asian grocery store?
Valeria says
Not sure if it’s been asked before, but for some reason the cornstarch liquid didn’t work with sealing the rolls… :(. Please help! Thank you, Valeria
Nagi says
How odd! I have never heard that before. You definitely used spring roll wrappers??
debbie hickey says
What are your thoughts on frying or baking…then reheating later in day? Still as crisp? Change texture too much?
Thanks!
Nagi says
If you reheat in the oven I am pretty sure it will crisp right back up!
Yasmeen says
What temperature should the oven be on for baking the spring rolls?
Joanne says
200c or400f
Nagi says
Hi Yasmeen! It’s under the Baking option step 🙂 N x
Urte says
I know this might sound silly, but does the recipe require 1 AND 1/2 cups of carrots and so on or is it JUST the 1/2 cup? I’m not very good with English marking… 😀
Nagi says
That’s ok Urte! You should never hesitate to ask me any question 🙂 It is 1 AND 1/2 cup of carrots and so on. Not just 1/2 cup. Hope that helps! N x
Sue says
That’s one of my favorites! Thank you for the recipe and all the notes.