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Fried Spring Rolls

Fried spring rolls - the best and crispiest spring rolls recipe ever, filled with vegetables and deep-fried to golden perfection |


Spring Rolls Recipe

Yields: 16-20 rolls | Prep Time: 40 Minutes | Cook Time: 10 Minutes


1 piece bean curd, diced into tiny pieces
1 1/2 tablespoons oil
2 cloves garlic, minced
6 shrimp, shelled, deveined, and chopped into small pieces
1 jicama (1 1/5 lbs), finely shredded
1 carrot, finely shredded
6 long beans, chopped
Salt to taste
Sugar to taste
3 dashes ground white pepper
1 pack of frozen Popiah wrappers (need 25-30 fresh Popiah skin)
Oil, for deep frying

Sealing Paste:

2 tablespoon cornstarch
5 tablespoons water


Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and stir fry the garlic until aromatic. Add shrimp, julienned jicama, carrot and long beans. Season with salt, sugar, pepper, and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Cook’s Note:

For the chili dipping sauce, I recommend Lingham’s hot sauce if you can find it, or Sriracha hot chili sauce, or Thai sweet chili sauce.

Cook’s Note:

If you can’t find jicama in your market, you can use cabbage.

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35 COMMENTS... read them below or add one

  1. Chubbypanda

    Hey RM,

    Your photos and food always look so beautiful.

    I thought I’d share a Chinese eggroll frying technique that I like to use which involves two woks, one heated to ~325 degrees Fahrenheit, the other to 450-475 degrees Fahrenheit. I fry the eggrolls in the lower temperature wok until they’re almost done, then transfer them directly to the hotter oil, blasting them with heat to crisp the skins and seal in the flavor. The result is eggrolls that aren’t greasy and resist getting soggy for hours.

    My gramma taught it to me.

    – Chubbypanda

  2. Rasa Malaysia

    Tummythoz – yep, that’s the wonder of food photography. ;)

    TehSee – Welcome to Rasa Malaysia and thanks for leaving me a comment.

    Chubbypanda – thanks so much for your kind words, awww, you are so nice! I am trying my best to shoot good food pictures using my Canon SD450. I am planning to get myself a digital SLR so I can work more on food photography. :)

    I will definitely try out your frying tips in the future. Yep, my spring rolls turned soggy after while. Another way that my aunt taught me is to dip the spring rolls into a rice flour batter– and that would seal in the crispiness too.

    Boo – yes do cook and I can’t wait to see your cooking posts.

  3. lucia

    although i know poh piah taste nice but i don’t like them and rarely eats them… esp. the wet type. fried type once in a while, yes. ah but if the poh piah is fill with prawns, i will eat it!!

  4. elmomonster

    Impeccable shots Bee. And thanks for sharing the recipe. By the way, the part about letting the maid do the unpleasant chores is funny to me. We had a maid in Indonesia, just like everyone else. I sometimes wonder if the maids had maids of their own. Anyway, great post, as always.

  5. marketingguy

    Is this an asian creation? You can also find the variations in central and south America. It’s also a staple in Northern American’s tapa restaurants. RM, this will go US$10 (at least) in NY.

    Great pics as always! And should I say what great maid or significant other you have.

  6. Rasa Malaysia

    Lucia – well, I don’t blame you that you don’t like Popiah – there are too many delicious foods to savor in Penang!!! And yes about the prawns…I would eat anything with loads of prawns inside. :)

    Irene – Thanks and welcome to Rasa Malaysia and thanks for leaving me a comment. Do pop in again.

    Elmomonster – thanks for your kind compliment. Yes, everyone has a maid or two in Malaysia and I am not surprised to hear that it’s the same in Indonesia. I think it’s an Asian thing – forget about significant others, maids are more handy. LOL. ;)

    Marketingguy – can I charge my Spring Rolls $20 instead of $10. :P

  7. Vero

    We call them lumpias in Jakarta too! (well, at least my grandparents do, I’ve never set a foot in Jakarta…). My grandma (and I!) fills it with vegetables (carrots, cabbage, onions, long beans, celery) and beef… One of my childhoods favorites, I had it with spicy Ketchup!! :-)

  8. Anonymous

    Hi there,
    I love your food blog. It is wonderful. How do you manage to keep so slim. Do you not eat the food you prepared?

  9. Laila

    I like your version of fried spring roll better than those sold at the chinese restaurants here. Im definitely going to try your recipe the next time i make them.

  10. Graeme

    The best Spring Rolls I have ever eaten, were in Australia. NO 1 was Jimmy Wah (deceased) in Ipswich QLD and NO 2 was New Ah Sing Chinese restaurant in Sydney, sadly it’s closed down now.
    As far as I could tell from a consumers point of view, the Spring roll was a mixture of Pork mince, lots of shredded cabbage and some shredded Chicken, a little Grated Carrot and several Prawns.
    The Spring Rolls were moist and semi mushy inside highly likely from Chicken stock and very flavoursome. I have tried desperately to duplicate these, but I am still far off.
    The secret seems to be in the sauce mixes, the amount of Cabbage to Pork (at least 5 to 1) and cooking all of the ingrediants together, except the Prawns.
    I wonder if you have come across this recipe?
    Graeme. Gold Coast Australia

    • shy cook

      hi, i have a family recipe which we use shredded cabbages,shredded carrot, bean sprouts, some dried shitake mushrooms and minced pork and prawns & spring onions.
      if you are still keen, i will search for the details. Cabbages
      are much sweeter than most veg..

  11. Tracey

    When I lived in Japan, a lot of the Filipina wives would have lumpia parties where they all got together and made mounds and mounds of lumpia. They would divvy it up at the end of the party, sharing not just the laughs, but also the goods made that day. I know they froze most of the lumpia, but I don’t know at which stage they did that. Do you know if we could freeze these spring rolls the way they did? If so, at what stage? I would guess after rolling (duh…), but before frying. Is that right?

  12. Richard

    I have lived in Nanning for 2.5 years never have seen egg rolls or spring rolls here.. My Chinese wife has never seen egg-rolls or spring rolls either. She makes dumplings. I finally found someone who will cut the dumpling wrappers to egg roll size. Supermarkets and fresh air markets have no idea what I am asking for nor has my wife had any luck. Can I use the dumpling wrappers for egg rolls and is there some place or magic word word I can use to find the wraps for spring rolls or egg rolls? Even if it is in Mandarin the stalls and the markets recognize me and I often copy from Google Translate a Mandarin word for what I am looking for.and show them. Any other suggestions?

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