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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
Sue says
That’s one of my favorites! Thank you for the recipe and all the notes.
Kat says
Hi Nagi,
We made these the other night…delish! we made it with (blasphemy) beef mince and it still worked out really well. Thanks for another winner 🙂
Kat says
Hi Nagi,
We made these the other night…delish! I we made it with (blasphemy) beef mince and it still worked out really well. Thanks for another winner 🙂
Nagi says
WHOOT! So great to hear that Kat, thanks for letting me know! N x ❤️
Gary says
Suggestions for an all vegetable roll?
Would I just increase the amounts of vegetables in this recipe?
Nagi says
Hi Gary! Add an extra 4 packed cups of veggies (will wilt down to about 2 1/2 cups, replacing the meat). use more of the existing vegetables and other ideas include strips of bell peppers, finely sliced scallions, even corn!
Lil says
I used to be able to get a bacon & cheddar spring roll @ one of my favorite restaurants but then they stopped selling them. Do you think I could make my own using the frying method here?
Nagi says
OMG YES!
Anna says
Hi Nagi, can these be freezed?
Nagi says
Hi Anna! Please see storing note 🙂 Freeze uncooked, then cook from frozen! N x
Diane says
Regarding cooking from frozen……when I take them out of the freezer to BAKE them I’m assuming I will need to spray them all over with oil just like the fresh version?
Nagi says
Yep that’s right!
zebedee says
i love recipe.
Nagi says
Thank you! N x
Anna Johnston says
I really do relate with that question one asks when you chow down on a bought Spring Roll, I love the ingredients in yours though and good to know you can bake these bad boys.
Nagi says
I know,right? 😂
Fiona says
HI Nagi
Made these last night WITH my husband and I must say they were delicious! My husband was dubious about the ‘lack’ of ‘herbs and spices’ added to the meat and vegetable mix, but after assuring him it was a ‘Nagi’ recipe he relaxed and we continued to cook without adding any ‘extras’. Will definitely make again!
PS I used tomato sauce in the dipping sauce, is there much difference to using ketchup?
Nagi says
Tomato Sauce is fine! YAY that hubby approved – and help you make them! 😂
Kelly says
I personally find tomato sauce to be sweeter than ketchup. I prefer ketchup, it has a bit more ‘bite’ to it.
Fiona says
Thanks Kelly 🙂
Nagi says
Agreed :0 My personal preference too, but tomato sauce makes a great sub! N x
Fiona says
Thanks Nagi. We loved them so much I am making them again tonight to put into the freezer and no doubt fry a few! I will buy some Ketchup 🙂
Nagi says
That’s fantastic to hear Fiona! Thanks for leaving a review! N x ❤️
Gail says
Looks great!! Can these be frozen?
Give Dozer a hug for me!!
Nagi says
Hi Gail! Freeze them raw then cook from frozen. Hug passed on!! 🙂 N x
Bernie says
In Singapore we call it “fried popiah”. Popiah rolls can be eaten without frying or baking too! It’ll not be crispy, but it’ll be easier for elderly with weak teeth to bite! My homemade popiah filling includes julienned turnips, French beans, carrots, cabbage, minced pork and shrimps. Slather the wrapper with a thin layer of sweet sauce, pounded fresh chillies and chopped garlic (hang the bad breath!! It tastes good!). Add the cooked filling, and top with fresh coriander leaves before rolling up, then eat immediately without waiting to fry or bake!
Talia says
Yummy 😋 these sound delicious!!
Nagi says
I didn’t know they were called Fried Popiah in Singapore! YUM! N x
stephane robert says
Best spring rolls i ever ate !!!!
Nagi says
YESSSSSS!!!! I’m so happy you enjoyed them Stephane! 😂 N xx
Alerie says
We call them Spring rolls here in Canada too, Nagi!
These look great, btw.
Nagi says
YES! 😂 I remember noticing that when I was there a couple of months ago! N xx
Mary Tuerk says
In another recipe she said use extra Hoisin sauce.
Flap says
4 stars just for the idea I can do these myself. Wondering what could I possibly sub for the oyster sauce in the filling? It’s pricey in CA, USA, so an entire jar for only a TBsp or so is wasteful since it’s not really an ingredient I would frequently use. Expiration dates are quite short. Otherwise, this is definitely next on my list to try. Anyone have suggestions?
Nagi says
Hi Flap! No problems at all, what about Hoisin sauce? If not, then just use 1 tbsp soy sauce and (I know this sounds weird but trust me) 2 tsp ketchup. 🙂 N x
Pam Kingsley says
fish sauce I thought it would taste fishy no . It is great to marinate a steak or roast. probably great On chicken too. very versatile. I would use more than oyster sauce I am not partial to oyster sauce!
Mary Tuerk says
In another recipe she said use extra Hoisin sauce.
Nagi says
😘 N xx
Phil says
As usual Nagi these look delicious. Its been interesting reading the comments about the names of the rolls depending where you are. We have “spring rolls” here in England. I’ve never heard of them being called “egg rolls”. The one though that really caught my attention was the one saying that their “egg Rolls” were longer and thicker than “spring rolls”. Well just for good measure we have longer thicker ones but over here they are called “pancake rolls”. I don’t usually bother to even consider “spring rolls” when having Chinese takeaways but I will always consider a pancake roll but the problem is that a lot of takeaways these days use shop bought frozen ones that can be anything from so-so to absolutely disgusting. But, fortunately, there is a brilliant little but very popular Chinese takeaway in the village (Saxilby, 7 miles from Lincoln) where my friend lives and when I visit him I usually try to wangle it so that he buys a Chinese meal for tea. (Don’t laugh but he usually has sausage and chips, if anything has flavours in it he doesn’t like it.) But whatever I have I have to have one of their pancake rolls with it. They make them fresh themselves and they are to die for. Deep fried but barely any oil from them and the taste is delicious. Even their simple egg fried rice is like no other. And do you know what, it’s 11.30pm just now and all this talk of Chinese food has got my stomach rumbling like mad! xxx Phil.
Nagi says
I didn’t know about Pancake Rolls!! Egg Rolls are an American thing, not found in Asian! Or here in Australia 🙂 PS Late night Chinese craving… dangerous!
Henry Rodrigues says
Thanks Nagi for another great , quick and easy recipe. By the way, like you I always wondered what went into the fillings. Now that I know, I am going to try it, the deep fry method.
Don’t tempt Dozer too much, he might not be able to control himself.
Cheers.
Nagi says
Don’t tempt Dozer too much?? His whole life is around temptation! 😂 N x
Deborah Porton says
I love spring rolls…and its fantastic you provided an over “fried” cooking method!
Nagi says
I was AMAZED how well it came out. The rack makes all the difference! (And lots of oil spray 🙂 ) N x
Sherry B says
These look just fantastic! I will try them, but am confused by the wrappers. In America (at least in the rural area where I live) there is a difference between egg rolls and spring rolls. The egg roll wrappers we can buy in the grocery store are much thicker than the spring roll wrappers (which we can’t buy in the grocery but can buy spring rolls in the Asian restaurants nearby). Even in the frozen foods cases, there is a difference between egg rolls and spring rolls. I can buy spring rolls wrappers online if you think they are preferable. Are there two different types of rolls in authentic Asian cooking?
Nagi says
Hi Sherry! Thanks for the question, I added some more info in Note 2 about this 🙂 Basically, if you use egg roll wrappers, you will make egg rolls, whereas if you use spring rolls wrappers, they will be spring rolls. Spring roll wrappers are thinner so flakier. Egg Rolls are an American thing, never seen them in Asia! N xx
Alvina Reimer says
What can I substitute for mushrooms since I’m allergic or intolerant of them?
Nagi says
Hi Alvina! Just leave them out 🙂 N x
Kristie Scott says
Just miss out the mushrooms, we make spring rolls often and we never add mushrooms… we used pork, garlic, a little ginger, soya sauce or kecap manis(sweet soy) green onion, then if wanted you can any veg you want, usually beansprout, cabbage carrot you can also add vermicelli noodles….
Nagi says
YES noodles! I forgot to add that as a suggestion! N xx