If you’re craving something crispy, savory, and totally irresistible, this Spring Roll Recipe is your ticket to appetizer heaven. Packed with a medley of colorful veggies, tender pork (or chicken!), and a hint of umami-rich flavor, these golden parcels are perfect for sharing—or savoring all by yourself! Trust me, one bite and you’ll see why homemade spring rolls always steal the show.
Why You’ll Love This Recipe
- Ultra-Crispy Crunch: These spring rolls fry up beautifully golden and shatteringly crisp—nothing beats the delicate crunch in every bite.
- Savory, Flavor-Packed Filling: With tender pork (or chicken!), shiitake mushrooms, and a blend of fresh veggies, each roll bursts with umami and satisfying texture.
- Customizable for Everyone: Whether you’re craving meaty, vegetarian, or gluten-free, this Spring Roll Recipe adapts to everyone’s cravings and dietary needs.
- Easy Make-Ahead Magic: Prep a batch in advance or freeze for stress-free entertaining or weeknight snacking!
Ingredients You’ll Need
This Spring Roll Recipe keeps things simple with ingredients that truly make the difference—each one building layers of flavor, crunch, and that signature golden finish. A handful of pantry staples and fresh produce come together for pure appetizer bliss.
- Pork mince (or chicken/turkey): Your protein base—rich, tender, and ready for flavor. Feel free to swap in your favorite ground meat or even tofu for a veggie version!
- Dried or fresh shiitake mushrooms: These add incredible savory umami depth. If using dried, remember to soak them until plump.
- Carrots: Shredded for sweetness and vivid color—a visual and crunchy treat.
- Bean sprouts: They add a refreshing crunch and that classic spring roll texture.
- Cabbage: Shredded and packed in for body and subtle sweetness. Any cabbage variety works!
- Garlic: Just a couple cloves, finely minced, for punchy aromatics.
- Cornflour/cornstarch: A thickening secret that ensures your filling stays together (no soggy rolls here!).
- Oyster sauce and soy sauce: These two team up for layers of savory, salty-sweet flavor in the filling.
- Spring roll wrappers: The vessel for all that goodness—find these in the frozen section or use egg roll wrappers for a heartier crunch.
- Oil for frying or baking: Vegetable or canola oils both work great for the crispiest result.
- Sweet and sour sauce: Quick to whisk up on the stove—with ketchup, brown sugar, vinegar, and a splash of soy for dunking heaven.
Variations
One of the absolute joys of this Spring Roll Recipe is how easy it is to make your own—whatever’s in the fridge, or whoever’s coming for dinner! Don’t hesitate to put your own spin on things and tailor the flavors to fit your mood or dietary needs.
- Vegetarian delight: Swap the pork for extra mushrooms, tofu or finely chopped water chestnuts for all the crunch and umami—no meat required.
- Gluten-free wrappers: Use rice paper wrappers for a different kind of crunch (plus, they’re naturally gluten-free!).
- Seafood twist: Add chopped shrimp or crab to the filling for an ocean-inspired version that’s delicate yet decadent.
- Spice it up: Fold in a little fresh chili or a dash of Sriracha for some gentle heat right in the filling.
How to Make Spring Roll Recipe
Step 1: Sauté & Season the Filling
Start by heating a swirl of oil in your wok or skillet over high heat. Add the garlic, stir for just a few seconds (don’t let it burn!), then crumble in your ground meat. Cook, breaking it up with a spatula, until it turns from pink to white—this ensures your filling stays light and tender. Toss in your mushrooms, carrots, cabbage, and bean sprouts, stirring occasionally until the veggies have softened and wilted. Add the oyster sauce, soy sauce, and a sprinkle of cornflour to pull the mixture together—keep cooking until it’s thickened and no excess liquid remains. You want everything sticky but not wet—this way, your spring rolls will be super crispy!
Step 2: Cool the Filling Quickly
Once your savory filling is ready, transfer it to a tray and spread it out for rapid cooling—if you’re in a rush (aren’t we all?), a few minutes in the fridge works wonders. This little step is the secret to keeping your wrappers intact and your rolls from bursting open during frying, so don’t skip it!
Step 3: Wrap the Spring Rolls
Mix a little cornflour with water to make your “glue” for sealing the rolls. Gently peel one wrapper from the stack, lay it out like a diamond with the smooth side down, and pile on a generous spoonful of cooled filling on the lower third. Roll up halfway, fold in the sides, keep rolling, and seal that final edge with your cornflour mixture. Repeat until you’ve got a parade of little spring roll soldiers, ready for their golden fate.
Step 4: Fry (or Bake) to Crispy Perfection
If you love a classic crispy shell, heat enough oil in your wok to submerge the rolls halfway (or use a deep saucepan). Test with a wooden chopstick: lots of bubbles mean it’s ready! Fry a few rolls at a time, turning gently, until golden all over—about 1½–2 minutes. Drain briefly on paper towels. Prefer a lighter route? Arrange your rolls on a rack, spray generously with oil, and bake at 200°C/400°F (or 180°C/350°F fan) for 20–25 minutes until beautifully golden and crunchy—no flipping needed if you use a rack!
Step 5: Make the Sweet & Sour Sauce
In a small saucepan, whisk together cornflour with water, then add apple cider vinegar, brown sugar, ketchup, and soy sauce. Bring it all to a simmer, stirring now and then, until it thickens to your liking (usually about 3–5 minutes). This bright, zippy dip is what takes your Spring Roll Recipe from delicious to downright crave-worthy!
Pro Tips for Making Spring Roll Recipe
- Wrappers Matter: Keep your stack of spring roll wrappers under a damp towel while working—this keeps them pliable and prevents any heartbreaking tears or cracks.
- Cool Filling Is Key: Don’t rush the cooling step! Hot filling can make wrappers soggy and cause bursting during frying—room temp is best for gorgeous, intact rolls.
- Oil Temperature Sweet Spot: Frying at medium-high ensures the rolls crisp quickly without absorbing excess oil—too cool, and they’ll turn greasy; too hot, and they brown before the inside heats through.
- Don’t Overcrowd the Pan: Fry just a few rolls at a time so they cook evenly and you can easily turn them for perfect color all around.
How to Serve Spring Roll Recipe
Garnishes
Add a sprinkle of finely sliced green onions or a handful of fresh cilantro right before serving—these simple garnishes bring a pop of freshness and color that makes every bite sing. For extra crunch, try a scatter of sesame seeds or a dash of chili flakes for heat lovers.
Side Dishes
Pair your Spring Roll Recipe with a simple cucumber salad, steamed jasmine rice, or a tangy Asian slaw for a complete and satisfying meal. They also shine alongside sushi, fried rice, or a big bowl of hot-and-sour soup if you’re going all-out for a takeout-style feast at home!
Creative Ways to Present
Arrange your golden spring rolls standing upright in a mason jar for a cute appetizer display, or fan them out in a circle on a platter with little bowls of dipping sauce in the center. For parties, thread mini spring rolls onto skewers for a fun, mess-free finger food option—guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover spring rolls are best stored in an airtight container lined with a paper towel to help keep them as crisp as possible. Pop in the fridge, and they’ll stay tasty for up to 2 days—just know they’ll lose a bit of that just-fried magic.
Freezing
For the ultimate make-ahead move, freeze assembled (but uncooked) spring rolls in a single layer on a tray, then bag them up once solid. Cook straight from frozen—just add a minute or two extra to the fry or bake time. Trust me, it’s like having your own stash of takeout at the ready!
Reheating
To bring leftover spring rolls back to crispiness, reheat them in a hot oven (200°C/400°F) for 8–10 minutes, or pop them in an air fryer until sizzling. Skip the microwave here—it’ll make the wrappers chewy instead of crunchy.
FAQs
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Can I make this Spring Roll Recipe vegetarian or vegan?
Absolutely! Simply substitute the pork or chicken with more mushrooms, crumbled tofu, or finely chopped veggies like water chestnuts and bell peppers. For a vegan version, make sure to use vegan-friendly wrappers and swap oyster sauce for a vegetarian stir-fry sauce or extra soy.
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Why do my spring rolls sometimes burst open during frying?
This usually happens if the filling is too wet or too hot when you wrap your spring rolls. Be sure to cook off any excess liquid and let the filling cool completely before rolling. Also, don’t overfill—you want neat, tight rolls that can seal properly.
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Can I bake this Spring Roll Recipe instead of frying?
Definitely! Just spray your assembled spring rolls generously with oil and bake them on a rack in a hot oven until crispy and golden. The texture is slightly different from frying but still wonderfully crunchy and delicious.
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How do I prevent my spring roll wrappers from drying out?
Always keep the unused wrappers covered with a damp tea towel as you work. This keeps them flexible and less likely to tear or crack while rolling.
Final Thoughts
There’s just something magical about making your own Spring Roll Recipe at home—the aroma of fresh veggies, the thrill of that first crispy bite, and the joy of sharing with friends or family. Give this recipe a try, and I hope it becomes one of your go-to favorites for every special occasion—or simply whenever the craving hits!
Print
Spring Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 15 – 20 spring rolls 1x
- Category: Frying
- Method: Stovetop
- Cuisine: Asian
Description
Delicious and crispy Spring Rolls filled with a savory mixture of pork, vegetables, and fragrant seasonings, perfect for a snack or appetizer. Serve with a tangy Sweet and Sour Sauce for a flavorful experience!
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
- 1/2 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.
- Cool Filling (super speedy: spread on tray, refrigerate 5 minutes).
- 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 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.
- Pour enough oil in a wok or large saucepan so it is double the height of the spring rolls. Heat on medium-high until hot. Carefully place spring rolls in the oil and cook until deep golden.
- 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. Bake at 200C/400F for 20 to 25 minutes until golden and crispy.
- 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.
Notes
- Shitaake Mushrooms: Soak dried mushrooms in plenty of boiled water for 20 minutes or until rehydrated (don’t do this step if using fresh mushrooms). Drain, squeeze excess water out of the mushrooms, then finely chop.
- You can get spring roll wrappers at the supermarkets here in Australia! Frozen section, Woolies, Coles, Harris Farms.
- Look closely at the wrapper and you’ll notice one side is slightly rough, one side is smoother. You want the smooth side on the outside of the spring roll – looks prettier.
- Because of the shape of woks, the oil usage is more efficient than using a saucepan or skillet.
- FRYING vs BAKING: Frying makes spring rolls more delicate, crispy, and flaky as they should be. Baking results in a slightly different texture.
- MAKE AHEAD / FREEZING: Freeze before cooking them cook from frozen. Best to serve freshly cooked.
- Nutrition per spring roll, excluding sauce: 176 calories.
Nutrition
- Serving Size: 75g
- Calories: 176cal
