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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: Popiah in Malaysia and Summer Rolls.
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.
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
Spring Roll Vs. Egg Roll
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.
Dipping Sauce
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.
How Many Calories per Serving?
Each roll is just 76 calories.
What to Serve with This Recipe?
Serve this dish with other Chinese food. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Spring Rolls Recipe
Ingredients
- 6 oz. pork butt, cut into thin strips
- 2 tablespoons oil
- 6 oz. 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 or to taste
- 3 dashes ground white pepper
- 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 turn white. Add the cabbage, stir a few times before adding all the ingredients in Seasonings.
- The filling is ready when the cabbage becomes somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.
HOW TO WRAP SPRING ROLLS:
- To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto 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. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.
- Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown.
- Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.
Video
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I just finished the filling and can’t seem to stop nibbling on it! I can already tell they are delicious even if the wraps don’t turn out pretty. I have faith that they will be wonderful. Thanks so much for showing me how to get this favorite of mine put together.
The saddest thing in my life is to marry a woman who looks like a cook and isn’t.
Awesome food!
Nice recipe but you can’t call it 100% homemade unless you make the wrappers!
Lol, no one makes spring roll wrappers. It’s like no one mill the flour themselves.
You said these are 100% homemade but you don’t give the recipe for making the wrappers. Do you have one? I would like to make them totally homemade not with store bought pastry.
Nobody makes the spring roll wrappers, it’s just like nobody mill their own flour sort of things.
Hmmm… I follow bloggers that mill their own flour. One is German and has just shown a great mill this last week. Yeah I guess I never saw anyone make their own spring roll wrapper so far I think. I did see some make rice paper and that seems quite easy. Guess yes it’s best to just buy the wrappers.
Yes, we don’t have to make everything from scratch.
I do. They’re really easy and much nicer.
Could you share the recipe?
So yummy! I’ve never made my own spring rolls – I need to try this soon!
Thank you for the recipe, Bee.
Thank you Liana. :)
Sounds great, will definitely try them, but most of all thanks for leaving cabbage out. I never eat spring rolls at Chinese restaurants, since they almost always are loaded with cabbage and are bland and tasteless.
Yep, American spring rolls are just bad!
But this recipe has cabbage! I’d suggest using grated carrot and/or daikon if you don’t like cabbage.
Thank you so much for your Chinese spring rolls one of my favourite dishes mainly I learn this dish from your site and get the very tasty dish. Especially my family like this dish, I tried this dish both using chicken and vegetables both are very tasty. Thanks for sharing
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