Spring Rolls

4.61 from 88 votes
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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 rolls, ready to serve.
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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

Two different brands of spring roll wrappers for making spring rolls.

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

Spring rolls with spring rolls sauce.

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 rolls.

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

Spring roll vs egg roll, side-by-side comparison.

Dipping sauce for spring rolls.

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 82 calories.

Spring roll recipe made of vegetables and spring roll wrapper.

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.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.61 from 88 votes

Spring Rolls Recipe

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.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 24 rolls
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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 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 (5-7cm) 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

I recommend a mild chili sauce or sweet chili sauce as dipping sauce.

Nutrition

Serving: 24rolls, Calories: 82kcal, Carbohydrates: 12g, Protein: 4g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 161mg, Potassium: 56mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 26IU, Vitamin C: 3mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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97 Comments

  1. Penny Vardis says:

    I absolutely love your recipes, every recipe, every time is a huge success! Thank you!

    1. Rasa Malaysia says:

      Thanks Penny!

      1. Samantha Tannarome says:

        Super good!

        Recipe is delicious !!!!!

    2. Josie says:

      Can you not put in the shrimp or will that ruin things?

  2. Nyx says:

    So that’s why my spring rolls got those shingles. The egg wrappers are the culprit. Massive info. Thank you!

    1. Rasa Malaysia says:

      Yes, don’t use egg roll wrappers.

      1. Yvonne says:

        I followed this recipe, exactly, last night and they are delicious!! I put all of the ingredients together in bowls and lined them up next to the wok. It made it so easy to toss the ingredients in at the right moment. We ate some and froze the rest. Perfect!! We wouldn’t change a thing!

  3. Angela Fitzgerald says:

    Do you have to defrost all the wrappers in a packet and if so, can you freeze the spring rolls you’ve made before cooking them?

    1. Rasa Malaysia says:

      Yes.

      1. Angela Fitzgerald says:

        Thanks

    2. Theresa says:

      Can the shrimp filling be ground then wrapped raw? Then fried?

      1. Rasa Malaysia says:

        Shrimp is raw. Yes.

  4. John says:

    Disappointed to see you are using frozen spring roll wrappers, would have liked to see recipie for making own

    1. Rasa Malaysia says:

      Spring roll wrappers? Really? I don’t think you can expect me to make everything from scratch, it doesn’t make sense to make spring roll wrappers from scratch when even restaurants and professional chefs don’t make them scratch!

    2. Anna says:

      Youโ€™re a douche bag for saying that. No one makes homemade spring roll wrappers except the companies that make the spring rolls wrappers.

      1. Rasa Malaysia says:

        Hi Anna, well said. Thanks for your support!

    3. Anne says:

      Its easy to find a recipe for home made ones as well

  5. LA says:

    If I wanted to add cut up carrots and cut up glass noodles to the spring roll would it still work or would it become soggy?

    1. Greg says:

      K-9
      I’ve had eggrolls with glass noodles and grated carrot made by an Asian Indian woman, they were delicious.

      1. Greg says:

        I meant to say spring rolls.

  6. Dolbabes says:

    Yummy we always cooked this spring rolls as traditional food any day of the year

  7. Sweet sweet bardillon says:

    I would love to accept recipes from 5ime to time because I am very much fond of cooking and saving recipes. Much so that my daughter’s didn’t like any other lumpia but Shanghai. I’d like to give them other authentic taste that they will crave more for vegetables.

  8. Sydney85 says:

    I am having a hard time finding the spring roll wrappers. I have only found egg roll wrappers. I live in Chicago. Any ideas? The egg roll wrappers were at H Mart. Is there another name I should be looking for?

    I am really enjoying your recipes. Many thanks.

    1. Rasa Malaysia says:

      Hi Sydney, egg roll wrappers are thick and it will look like the egg rolls in Americanized Chinese restaurants. You can try Chinese food stores, they are in the frozen section. Good luck!!

      1. Greg says:

        I’m fortunate, here in California most supermarkets carry dumpling, spring roll and egg roll wrappers in the refrigerated section next to the produce.

    2. Mary says:

      I find them unfrozen in the international section of my grocery store. You just need to get them a little wet to make them pliable

      1. Roxanne says:

        Can rice paper be used in replacement of the frozen wraps,

    3. Christine says:

      Sydney, I donโ€™t know how long ago you posted your question. Have you had any luck finding spring roll wrappers yet? Try heading to Uptown/Argyle on the north side. There are some Asian grocers around Broadway & Argyle. I donโ€™t live there anymore, but thatโ€™s where I always got mine. Good luck!

  9. Natalie says:

    5 stars
    THANK YOU FOR SHARING!! I have been looking forever for an easy and well-explained spring roll recipeโ€ฆ and this is it!!! Love your blog <3

  10. Stella says:

    5 stars
    Made these for my daughter and her friends. Big hit. Easy, Delicious, Fun to assemble, Crunchy goodness. Four teens and two happy adults today! Thanks a bunch.