Crispy Spring Roll Recipe

This spring roll recipe will transform your kitchen into a Chinese restaurant with golden, crispy rolls that burst with flavor. After years of testing different techniques and fillings, I’ve perfected this method that creates restaurant-quality spring rolls at home for a fraction of the cost.

Most takeout spring rolls disappoint with greasy wrappers and mystery fillings. These homemade versions deliver the perfect crunch with every bite, plus you know exactly what goes inside.

Essential Spring Roll Ingredients

Protein and vegetables form the heart of great spring rolls. Ground pork works best, but chicken or turkey are excellent alternatives for different dietary needs.

Key ingredients include:

• 400g ground pork (or chicken/turkey)
• 6 dried shiitake mushrooms (soaked and chopped)
• 1.5 cups shredded carrot
• 1.5 cups bean sprouts
• 1.5 cups shredded cabbage
• 2 garlic cloves, minced
• 15-20 spring roll wrappers

Seasoning components bring authentic Chinese flavors to your filling:

• 1.5 tablespoons oyster sauce
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon cooking oil

Assembly supplies ensure perfect wrapping every time:

• 2 teaspoons cornstarch mixed with 1 tablespoon water
• Oil for frying (or spray for baking)

Step-by-Step Cooking Instructions

Preparing the filling requires high heat and quick cooking to maintain texture. Follow these steps for perfect results:

1. Heat oil in a wok over high heat
2. Add minced garlic and stir for 30 seconds
3. Add ground pork and break it up as it cooks
4. Cook for 3-4 minutes until meat turns completely white
5. Add carrots first (they need more cooking time)
6. Follow with bean sprouts and cabbage
7. Include chopped shiitake mushrooms last
8. Cook for 3 minutes until vegetables wilt but retain crunch
9. Mix cornstarch, oyster sauce, and soy sauce together
10. Add sauce mixture to pan and stir for 1 minute
11. Cook until liquid disappears and filling looks sticky
12. Spread filling on tray and refrigerate for 5 minutes to cool

Perfect Spring Roll Wrapping Technique

Wrapper preparation starts with identifying the smooth side, which should face outward for better appearance. Keep unused wrappers under a damp towel to prevent drying.

Position the wrapper like a diamond with the smooth side down. Place one heaped dessert spoon of filling at the bottom point.

Rolling process follows these exact steps:

1. Roll halfway up, covering the filling
2. Fold both sides inward
3. Continue rolling to the top
4. Seal the edge with cornstarch mixture

Each finished roll should measure about 5 inches long and 1 inch wide. Practice makes perfect, so don’t worry if your first few look wonky.

Frying vs Baking Options

Deep frying creates the most authentic texture with delicate, flaky crispness. Use this method for restaurant-quality results:

• Heat oil to medium-high temperature
• Test temperature with chopstick (should bubble rapidly)
• Fry 4-5 spring rolls at once
• Turn occasionally for even browning
• Cook for 1.5-2 minutes total
• Remove when golden brown all over

Baking alternative offers healthier results with impressive crispiness:

• Place rolls on wire rack over baking tray
• Spray generously with oil on all sides
• Bake at 400°F for 20-25 minutes
• No turning required
• Results in slightly different texture
• Wrapper flavor more prominent than fried version

Sweet and Sour Sauce Recipe

Traditional dipping sauce complements spring rolls perfectly with its balanced sweet-tangy flavor. This homemade version beats store-bought varieties every time.

Combine these ingredients in a small saucepan:

• 2 teaspoons cornstarch
• 2 tablespoons water
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 2 teaspoons soy sauce

Simmer over medium heat, stirring regularly, until the sauce thickens to your preferred consistency (3-5 minutes).

Pro Tips for Success

• Mushroom preparation makes a huge difference in flavor. Dried shiitake mushrooms provide more intense umami than fresh ones. Soak them in boiling water for 20 minutes, squeeze out excess moisture, then chop finely.
• Storage and freezing work best before cooking. Freeze wrapped spring rolls on a tray, then transfer to bags. Cook directly from frozen when ready to serve.
• Oil temperature control prevents soggy or burnt results. Too cool and they absorb grease; too hot and they burn before the filling heats through.

Common Mistakes to Avoid

• Watery filling ruins spring rolls by making wrappers soggy and causing bursting during cooking. Always cook vegetables until most moisture evaporates.
• Overfilling leads to messy rolls that won’t stay closed. Less filling allows better wrapping control and more professional appearance.
• Wrong wrapper handling creates tears and frustration. Keep them covered and work with one at a time for best results.

These homemade spring rolls cost under $10 for a full batch compared to $13 for just two at upscale restaurants. The flavor difference is remarkable, with real texture and identifiable ingredients in every bite.

Serve immediately while hot for the best crunch and flavor experience. Your family will request these crispy delights again and again.

Crispy Homemade Spring Rolls

Transform your kitchen into a Chinese restaurant with these golden, crispy spring rolls that burst with flavor. These homemade versions deliver the perfect crunch with every bite and cost a fraction of restaurant prices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Cooling Time 5 minutes mins

Total Time 35 minutes mins

Servings: 18 spring rolls

Course: Appetizer, Starter

Cuisine: Asian, Chinese

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

Filling Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic finely chopped or minced
• 400 g ground pork or chicken or turkey
• 6 pieces dried shiitake mushrooms soaked in boiling water OR 8 fresh
• 1.5 cups shredded carrot 1 large or 2 small
• 1.5 cups bean sprouts heaped
• 1.5 cups shredded green cabbage packed, any type is fine
• 1 teaspoon cornstarch
• 1.5 tablespoons oyster sauce
• 2 teaspoons soy sauce light or all purpose is best

Assembly Ingredients

• 18 pieces spring roll wrappers 21.5 cm / 8 inch squares, defrosted
• 2 teaspoons cornstarch for sealing rolls
• 1 tablespoon water for sealing rolls
• 4 cups vegetable oil for frying OR oil spray for baking

Sweet and Sour Sauce

• 2 teaspoons cornstarch
• 2 tablespoons water
• 0.5 cup apple cider vinegar
• 0.33 cup brown sugar adjust to taste
• 2 tablespoons tomato ketchup
• 2 teaspoons soy sauce

Equipment

• Wok or large skillet
• Deep Fryer or Large Saucepan
• Wire Rack
• Mixing bowls
• Chopsticks or Wooden Spoon

Method

 

1. Prepare the filling: Heat oil in a wok over high heat. Add minced garlic and stir for 30 seconds.
2. Add ground pork and break it up as it cooks for 3-4 minutes until meat turns completely white.
3. Add carrots first, followed by bean sprouts, cabbage, and chopped shiitake mushrooms. Cook for 3 minutes until vegetables wilt but retain crunch.
4. Mix cornstarch, oyster sauce, and soy sauce together, then add to pan. Stir for 1 minute until liquid disappears and filling looks sticky.
5. Spread filling on tray and refrigerate for 5 minutes to cool completely.
6. Assemble spring rolls: Mix 2 teaspoons cornstarch with 1 tablespoon water in a small bowl for sealing.
7. Place wrapper smooth side down in diamond position. Add one heaped dessert spoon of filling at bottom point.
8. Roll halfway up, fold both sides inward, continue rolling to top. Seal edge with cornstarch mixture.
9. For frying: Heat oil to medium-high temperature (test with chopstick for rapid bubbling). Fry 4-5 spring rolls at once, turning occasionally for 1.5-2 minutes until golden brown.
10. For baking: Place rolls on wire rack over baking tray. Spray generously with oil. Bake at 400°F for 20-25 minutes until golden and crispy.
11. Make sauce: Combine all sauce ingredients in small saucepan over medium heat. Simmer, stirring regularly, for 3-5 minutes until thickened.
12. Serve spring rolls immediately while hot with sweet and sour sauce.

Notes

Mushroom prep: Soak dried shiitake mushrooms in boiling water for 20 minutes, squeeze out excess moisture, then chop finely. Fresh mushrooms should be added earlier in cooking to remove moisture.

Storage: Freeze wrapped spring rolls before cooking. Cook directly from frozen when ready to serve.

Oil temperature: Proper temperature prevents soggy or burnt results. Too cool and they absorb grease; too hot and they burn before filling heats through.

Wrapper handling: Keep unused wrappers under damp towel to prevent drying. Work with one at a time for best results.