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The crispiest and best spring rolls filled with vegetables and deep-fried to golden perfection. This spring roll recipe is easy, authentic and 100% homemade.
Spring Roll Recipe
Everyone loves spring rolls. It’s a delicious Chinese appetizers filled with shredded vegetables and deep-fried to crispy goodness.
There are many recipes and almost every country in Asia has its own version of this iconic appetizer.
In the Philippines, they are called lumpia and come in smaller packages.
Vietnamese spring rolls are called Cha Gio. They are made with rice paper and filled with ground pork and cellophane noodles.
There are also fresh spring rolls with no deep-frying involved, for example: Fried Popiah in Malaysia and Summer Rolls.
For an air fryer version, check out my Air Fryer Spring Rolls recipe!
Spring Roll Wrappers
There are two types of wrappers in the market: thin wrapper and thick wrapper.
The thin wrappers are made of wheat flour, water, oil and salt. They are packaged and frozen. This wrapper produces crispy results after deep frying.
The thick wrappers are pale yellow in color. They are specifically made for egg rolls, which are thicker rolls popular in Chinese-American restaurants.
See the recipe card for full information on ingredients.
How To Make Spring Rolls
The recipe calls for a three-step process. First, make the filling with the following ingredients:
- Shredded cabbage
- Pork
- Seasonings such as oyster sauce, salt, pepper and sesame oil
Next, assemble and wrap the rolls with the wrappers. Please refer to my recipe card for the step-by-step picture guide on wrapping.
The final step is deep frying. Serve warm with your favorite dipping sauce.
Cooking Tips
For the best Chinese restaurant quality results, please follow my cooking tips below:
- Use a vegetable with lower moisture content, for example: cabbage. This will ensure that the filling is not wet.
- Use thin wrapper to make crispy rolls. Avoid egg roll wrapper at all cost.
- For the best flavors, use pork and shrimp with shredded cabbage in the filling.
Frequently Asked Questions
The Former are crispier and smaller in the size. They are made with thin wrapper and the taste is more authentic.
Egg rolls are the bigger, fatter version of spring rolls. They are made with thin wrappers and the ingredients might include eggs.
After deep frying, egg roll wrappers will appear rough with little bubbles on the surface. Please see the picture below for the difference between the two
Americans love a watery and pink color sweet and sour sauce as the dipping sauce. This is not authentic but made popular by Chinese-American restaurants in the United States.
For authentic flavors, serve without the dipping sauce. If you like, you may serve with a mild chili-garlic sauce or sweet chili sauce.
Each roll is just 82 calories.
What To Serve With This Recipe
Serve this dish with other Chinese food (such as shrimp and broccoli). For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Spring Rolls Recipe
Ingredients
- 6 oz (175g) pork butt, cut into thin strips
- 2 tablespoons oil
- 6 oz (175g) cabbage, sliced thinly
- 2 tablespoons chopped scallions
Seasonings:
- 1 tablespoon oyster sauce
- 1/4 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 3 dashes ground white pepper, or to taste
- 1 packet frozen spring roll wrappers, thaw to room temperature
- 1 large egg, lightly beaten
Instructions
- To make the filling, heat the oil in a skillet over high heat. Add the pork and stir-fry until the surface turns white. Add the cabbage and stir a few times before adding all the ingredients for the seasonings.
- The filling is ready when the cabbage becomes somewhat dry, not wet (wet filling will make the spring rolls soggy and not crispy). Transfer the filling to a large bowl and let it cool.
HOW TO WRAP SPRING ROLLS:
- To wrap a spring roll, place a spring roll wrapper on a flat surface. Spread about 2 tablespoons of filling lengthwise along the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.
- Fold the bottom part of the wrapper over the filling. Fold the left and right sides of the wrapper over the filling, making sure the filling is packed tightly. Roll the spring roll tightly until it reaches the other end of the wrapper. Ensure the spring roll is sealed tightly with no leakage. Repeat the steps until all the filling is used up.
- Heat 2 to 3 inches (5-7 cm) of oil in a wok or small saucepan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and fry in batches. Deep fry until golden brown.
- Remove the spring rolls using a strainer or slotted spoon, draining the excess oil onto a plate lined with paper towels. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make these in an airfryer?
Yes, I will share a recipe soon!