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…..
Taste- fabulous ( although I didn’t enough cabbage or have mushrooms on hand so used more bean shoots, tofu and capsicum instead)
Prep- easy peasey ( my 4 &6yr old helped roll them) I find when the kids get involved they eat more plus Im teaching them to cook.
Cornflour/water glue is a game changer. Ive made other recipes in the paste without this tip and they exploded everywhere. Not these ! They presented restaurant quality.
Thank you!
Cornflour glue did not work that great for me, they didn’t stay sealed properly when frying and I think it needs more soy for more flavouring. I will swap out bean shoots for vermicelli next time as the shoots were a bit stringy and earthy. Generally all Nagi’s recipes are great so I will try again !!
It’s a bit work but a rewarding one. The spring rolls are delicicious, I always make a large batch and freeze them.
My special ingridient: I really like a few drops of dark soy sauce in it.
Nope, failed twice deep frying. Too much work for no reward.
How do you fail at frying? You’re just sealing them up and putting them into oil? How do you mess this up?
Really nice. I added vermicelli noodles to my mix and doubled the sauce and it was great!
Can’t believe how you keep making me feel like I am a good cook! When 12 tiny spring rolls cost me $24, I was motivated to try to make them. Now on my third batch as such hit with the whole family! Thank you!
The spring rolls are spectacular. Made them the first time at home and my family scoffed them, seriously better than any spring roll I have ever eaten. I offered to make a triple batch for a party at a friend’s house. They were devoured and several people wanted the recipe. As an aside, the first few times I made them with the recommended spring roll wrappers and then my local Coles started stocking a different brand. These were almost impossible to separate and caused much angst, so I recommend that you try to get the ones that Nagi mentions.
These are absolutely delicious! I brushed mine with
easy peasy. oil and cooked in airfryer 10 mins.
I forgot to mention I have made these multiple times and they are amazing! My local restaurant switched from homemade to pre-made spring rolls filled with a paste, not appealing! Is there an option to make this into an egg roll?
It says to see note 6 for making egg rolls? But I see no mention anywhere. Is this another option with the recipe?
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Love, love, loved this recipe! I’ve always been intimidated to try but your recipe spurred me on. They turned out great. I used a little mince ginger in my filling and didn’t have oyster sauce so I used what worked as an equivalent. Thanks for making this so easy!
Made these just now. The taste is sensational. I made the mistake of putting too much filling in a few and they burst open. These are way better than any restaurant spring roll. 10/10
i think that these spring rolls were horrible and disgusting
just kidding they were nice found a hair in mine
Life changing.
These are fabulous! Love them. Sauce perfect and so easy. Made a stack of rolls and froze for easy future dinners. Thanks nagi. Love to dozer from cooroy qld.
I just tried this recipe and it’s so yummy! My first time making spring rolls and it turned out so good. Easy to make and delicious ❤️
Five stars!
I made these for the first time tonight. They were delicious! My 3 and 4-year-olds devoured them. They said they were better than the ones they had recently at a restaurant (which was actually a nice place and had really fresh food). They WERE better. I sprayed them lightly with oil and did them in the air fryer, which was perfect. They were so crispy and not oily at all. The filling was yum.
They were easy to make, although a bit time-consuming, but didn’t take as long as I expected. We ate half and I froze the other half for next time. I’ll definitely make them again.
May I ask how long you cooked them in the air fryer for?
I’m not actually sure! I’ve made them a few times now and I’ve just guessed every time. I need to write times on the bags. I’d guess 180 for 10 minutes. I just keep checking them. I have found a single layer is best – I bought stacking trays for my air fryer but this doesn’t cook them evenly.
Have made this twice, very tasty and easy. Another winner