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…..
Very tasty
The spring roll recipe introduced me to recipetineats. Now I do not move with any recipe without consulting Nani’s recipes. They are simply the best. Every one of them is delicious, and can be depended on to deliver as promised.
Forgot to give five stars!
These are so yum…will never buy a springroll again! I did add salt and pepper as I thought it needed it. For anyone that wants a GF option…I used Rice Paper Springroll Wrappers. Works perfect. I did cook mine in oil. Also…I froze both options thn cooked from frozen. You would never know. Enjoy.
Thanks again Nagi, far easier than expected and tasted wonderful. Will definitely have another batch made soon for the freezer.
Hi Nagi, I’ll be using your recipe one day. I’m thinking of adding crumbled tofu.
With regards to spring roll wrappers, my experience is that you have to be judicious about the brand one uses. In the SF Bay Area, the brand to look for is Menlo (red package). It doesn’t disappoint. The thickness is consistent and the skin smooth. When the wrappers are outside the plastic package, cover with a moist hand towel to prevent dryness, thus preventing cracking—your filling will stay inside.
With regards to the sautéed filling, throw it into a wide colander and let the juices run down. For a few hours. I use a fan if I’m in a hurry. That’s how dry it should be. Soggy filling is a no-no. Oh, you can save the juices for your sauce btw. That’s it.
I was inspired by the fish fingers recipe to try this one in the oven. I sprayed the tray with oil and the spring rolls. Then gave them a respray and turn every 7 minutes or so. They were amazing! Lovely golden colour and stayed crispy. The oil fried ones go soggy quickly and are much oilier.
I’ve never used spray oil before Nagi and it’s a game changer!
I made these Spring Rolls, and they are excellent! Make them!!! My question, what is the temp that you should hit & try to maintain in the oil for frying? I filled my dutch over with about 4″ of peanut oil.
IS THERE SUCH THING AS SPRING ROLLS BBQ?
I am making these for a dinner party; how far in advance can I roll them before baking on a rack? Thank you!
Well, won’t be buying shop bought spring rolls any time soon! Followed all your tips and was able to produce delicious spring rolls. I cheated and bought an £8 stir fry offer from a well known food store here in the uk. Manged to make 24 good sized rolls that the family prefer, but could easily have made 40 restaurant sized ones. Thank you.
Hi I have made this recipe several times now and love it I have been making them for years as my neighbour is Singaporean and a great cook I tried these for the ones who don’t like spicy and they are perfect I’m about to make again today.the wrappers are difficult let them come to room temp before opening usually after the first few it gets ok like all good things it takes patience or maybe try another brand.don’t give up😃
Thanks again Nagi my favourite cooking guru
Rhonda.
What a waste of time this was! I made up the filling while the pastry was defrosting, cooked the filling in the fridge. The pastry sheets would not separating and if they did they tore. And they were completely thawed. The pastry went in the bin. Waste of time and money.
My first sheet did the same (tore and had to bin it)…I turned the packet over and tried from the other side and waited for it to come to room temp and had less trouble that way. Thought it would be a disaster but ended up ok. You have to have quite gentle hands and not get frustrated
Bit unfair to give the recipe 1 star because you had issues handling the (store bought) pastry!
I don’t see how you having trouble with the wrappers warrants a 1 star. Fair enough if you’re frustrated but that doesn’t make it a bad recipe. Did you try the filling? You could have maybe put it into noodles or lettuce cups so it wasn’t wasted.
Is the Sweet & Sour sauce recipe right? All I can taste is the Apple Cider Vinegar. Dodgy colour and doesn’t taste nice.
These spring rolls were so yummy and the dipping sauce was just the right sauce. Thank you for sharing this delicious recipe
These were fabulous! But oh my goodness – please tell me how you make separating the pastry look so easy!!!!! I had to throw so many away. Luckily they tasted fabulous!!!!
Last time I made these I did a whole batch of vego with mushrooms/carrot/cabbage – for the life of me I can’t remember what I added. Any ideas?
Great work. My kids made this and we all loved it. 5 stars definitely! Amazing flavours. Were making a vegetarian style tonight. Very happy I chose this website
OMG these are so flavoursome, I can’t believe I haven’t tried making them before. EVERYONE loved them, kids included (which is a relief & ooh so satisfying) – I’ve fried them in oil but we prefer in the AirFryer (sprayed with a little olive oil 1st) – they just seem PERFECT! Today, I am trying a prawn version – wish me luck! Thank you Nagi for another wonderful recipe.
Hi Paula, how long do you airfry for? is it from frozen? still experimenting with my new airfryer! Thx
Nagi do you think these spring rolls would work just as well using fine cut pre packaged coleslaw salad to take care of the cabbage and carrot ?
These were delicious. My family have asked me to make them again .I baked and brushed rice bran oil on the spring rolls . They were still crunchy and golden . I turned my fan force to 200degrees Celsius. The sauce was delicious too . Next time I might add some rice vermicelli noodles as well just cause I can! Not sure how many tbls of mixture to fill the TV spring roll wrappers with but mine made 12 so would love easy suggestions to use up my remaining 8 wrappers 😊