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…..
love these spring rolls!
Nagi, I think your recipes the best. Always pleased I have everything in my pantry for your recipes. Hate when obscure ridiculous ingredients required in recipes.
My husband says best spring roll ever, and Vietnamese coconut caramel chicken had us both licking pan. You’re my go to. Inspiring.
Tried the baked version, taste great, except the rolls did not turn golden all over as shown, mostly the edges turned golden. I brushed with avocado oil instead of spray. Wondering if it’s my oven or the oil I used.
We just love these spring rolls.
Problem with cooking after freezing them. Froze uncooked but they split and dumped their contents into my oil whilst cooking. Salvaged the some by wrapping in 2 more wrappers each. Only trouble they went golden on the outside but were cold on the inside. Would baking be better from frozen Nagi ?
I cooked then froze them used a toaster oven to reheat. They were nice still. Problem with throwing anything into hot oil from frozen if it isn’t a French fry. Is it has the potential to explode especially if there was any moisture in it. Make sure the filling isn’t watery and is right cooled down before freezing.
Hi Nagi,
I live a long way from any shops, just wondering if you know if i can freeze spring roll or gow gee wrappers to make when I want to and then refreeze with their fillings at a later date? I really appreciate you sharing your receipes and knowledge.
These were easy and fun to make and totally delish! Thanks Nagi…hugs to Dozer for being a great taste tester!
Hi Nagi, could you air fry these?
Loved and was a great hit. We had Several Small Modifications:
I used cooked shrimp, diced it and added it shortly after the carrots/cabbage/etc.
A smidge more Oyster Sauce and Soy during cooking.
I would squeeze extra water out of the mixture into the sink.
I used rice paper. First few exploded when frying so I ended up double wrapping them.
Made a Thai Peanut Sauce as well since I don’t like Sweet & Sour.
My guests loved them, rating between 7/10-10/10, the big hit being the sweet and sour sauce.
If freezing, do spring rolls need to thaw a bit or would you fry in oil from frozen? I’m assuming fry til golden brown? Love all of your recipes and can’t wait for cookbook to arrive! Have made several of your recipes and so happy with them all!
Amazing! I have made these multiple times now and they are perfect. My local Chinese food place switched from homemade to pre made spring rolls so now I make my these and freeze in small batches. The texture in these rolls is what makes them imo. Store bought are just a soggy paste inside.
Hi Nagi, I would like to make these Vegetarian so would you have a suggestion to replace the pork please and also would like to do them in the air fryer and how long would I cook the. On and the temperature.
Many thanks 🙏🏻
I’m not vegetarian but I have made them just simply omitting the meat and they are still delicious. I would guess you could use a meat substitute but in my opinion it really isn’t necessary
Hi Nagi
Lovely recipe but I had some trouble separating the spring roll wrappers. They were very stuck together. Could you please tell me how you seperate them? P.s. I just bought your cook book and I am in love!!!
Hi, I find wrappers bought from supermarkets can be a hit and miss with the quality of the wrapper from not being able to separate or just very very fragile that you can’t use them.
I usually buy them from Asian supermarkets and have never had an issue.
Love your recipes, I only use your website to find recipes for dinner.
We love spring rolls but how can I make it vegetarian?
Love making these, very easy once you get the hang of rolling. I have fried them and made them in the Air Fryer. I have not been able to get the same nice color, but I prefers the Air Fryer, 350 for 15 minutes. I predict it’s just a matter of time before your recipes include the Air Fry directions.
Best recipe ever! Cooked in the air fryer, turned out super.
What type of oil do you find is best to use for frying?
This recipe was delicious. I wanted mini spring rolls so I modified it by slicing the pastry sheets into quarters (measuring about 10cm x 10cm each piece.) Then I put half a teaspoon of filling in each roll. I baked them, the result was great. I’ll be making these again!
Hi Nagi ! I enjoy the simplicity of your site – very good .
I am vegetarian & would like to make these spring rolls . Can you suggest some extra vegetables in place of the pork . Thank You
Can I make these a day ahead and refrigerate?
Haiiyaaa bake option…no no no no!! More like white option
I would freeze them and cook from frozen Sarah! N x
How do you fry when frozen?
For my first time making this recipe, it was the biggest hit with the family and they are picky eaters. Thank you for making me shine like a star. I followed the instructions, baked them and worked beautifully. It was fun to make and will do them again.
Woo hoo!! That’s amazing Anna! Enjoy! N x