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Spring Roll Recipe

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
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.