Crispy spring rolls are a delicious and popular Asian appetizer originating from Southeast Asia and China, with variations like Filipino lumpia and Vietnamese fresh rice paper rolls. Although they’re a take-out favorite, crispy spring rolls from restaurants are often low-quality and overpriced.
That’s why it’s best to make homemade spring rolls from scratch—they’re easy to prepare, highly customizable, and cost less than a dollar per piece compared to the $8 or more you’d spend on take-out
This crispy spring rolls recipe features a cooked filling that’s easy to customize for any dietary preference. Wrapped in delicate spring roll pastry and fried (or baked) to golden perfection, they’re the perfect appetizer for any occasion. Serve these homemade spring rolls with a dipping sauce—like sweet chili, sweet and sour, or the fresh Thai-style sauce from this recipe—for a truly delicious authentic experience.
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Crispy Spring Rolls vs. Egg Rolls vs. Soft Rolls
- Crispy Spring Rolls: These are made with thin wheat-based wrappers and fried to a golden crisp. They’re typically lighter and more delicate compared to egg rolls, with a variety of customizable fillings.
- Egg Rolls: Common in Chinese-American cuisine, egg rolls have thicker, doughier wrappers, often made with egg, which gives them a sturdier, crunchier texture when fried. They’re usually filled with cabbage and pork.
- Soft Spring Rolls: Also known as fresh spring rolls or summer rolls, these are wrapped in rice paper and not fried. They are served cold, with fresh fillings like shrimp, vermicelli noodles, and vegetables, offering a lighter, healthier alternative.
Ingredients
- Chicken mince - If you're eating meat, then protein forms the base of your filling. It cooks quickly and absorbs the flavors of the other ingredients. You can substitute it with pork, shrimp, or tofu for a vegan option.
- Cabbage - Adds crunch and a slight sweetness to the filling. Napa cabbage or regular green cabbage works well. If you don't have cabbage, you can use bok choy or shredded Brussels sprouts.
- Carrot - Carrots provide color, sweetness, and extra crunch. If you don't like them or don't have any, bell peppers or zucchini can be a good substitute.
- Ginger - Fresh ginger gives a warm, spicy kick and aromatic flavor. Ground ginger can be used in small amounts, but fresh is best.
- Garlic - If you don’t have fresh garlic, garlic powder can work, but use it sparingly.
- Shiitake mushrooms - These add a deep, umami flavor and a meaty texture. If you can’t find shiitake mushrooms, you can use wood ear or even button mushrooms.
- Scallions - Also known as green onions or spring onions, they add a mild onion flavor and a touch of color. Leeks or chives can be used as substitutes but scallions are best.
- Corn starch - Helps to bind the ingredients together. If you don’t have corn starch, potato starch or tapioca starch work just as well. Note that corn starch is not the same as corn flour although sometimes called corn flour in Australia, South Africa, New Zealand and maybe a few others. Corn starch is pure white starch while flour is ground dried corn kernels.
- Soy sauce - Adds saltiness and umami for depth of flavor. Tamari or coconut aminos can be used as gluten-free alternatives.
- MSG (optional) - Enhances the savory taste of the filling. If you prefer not to use MSG, a little extra soy sauce or a dash of fish sauce can provide additional umami, and salty flavor.
- Sesame oil - A small amount goes a long way in adding a rich, nutty flavor. If you don’t have sesame oil, simply leave it out.
See the recipe card for quantities.
Spring roll pastry
Using the right spring roll pastry is key to achieving the perfect crispy texture in your homemade spring rolls. For the best spring rolls, opt for wheat-based wrappers, which fry up golden brown and crunchy. This type of pastry provides the ideal textural contrast to the soft filling inside, giving you that perfect bite every time.
Types of Spring Roll Pastry
Spring roll wrappers come in different sizes and thicknesses. The ones you need for this recipe are wheat-based, 8 x 8 inches or 20 x 20 cm, and sold frozen.
- Wheat-based wrappers: The most popular type. Typically used for fried and crispy spring rolls. These are pliable and provide the crispy texture we look for in these types of spring rolls.
- Rice paper wrappers: Mostly used for fresh (uncooked) spring rolls, these are soft and translucent once dipped in water to make them pliable. Like Vietnamese Nem rolls, you can also make fried spring rolls with these. However, they take up much more oil, making them greasier.
- Frozen vs. Fresh: Fresh wrappers are slightly better quality, but frozen ones are much more accessible and time-saving and most brands are good quality.
How to Handle Spring Roll Wrappers
- Keep them covered: When working with the wrappers, keep them covered with a damp cloth to prevent them from drying out and cracking.
- Use room temperature: If using frozen wrappers, make sure they are fully thawed and at room temperature before you begin wrapping.
- Seal properly: Use a light cornstarch slurry, water, or egg wash to seal the edges securely.
Where to Buy Spring Roll Pastry?
Spring roll wrappers are commonly available in most grocery stores or Asian supermarkets. You'll find them in the frozen or refrigerated section. You can also find them online, normally called spring roll pastry.
Is it worth making Spring Roll Pastry at Home?
Only, if you’re feeling adventurous. Store-bought options save time and ensure a consistent result. Homemade wrappers take some skill to get exactly right and thin enough to crisp up without tearing or being soggy.
Preparing the vegetables
- Soak the Shiitake mushrooms in boiling water for about 10 minutes to soften.
- Slice the carrot and cabbage into thin strips roughly 1.5 inches or 4cm long.
- Once the mushrooms are soft, drain and slice then up thinly.
- Place the cabbage, carrot and mushrooms into a bowl, and set aside until needed.
- Step 5: Wash and chop the scallions finely and keep them separately to the side for now. We add this later once the veggies are cooked to preserve the freshness and color.
- Step 6: Mince, finely chop or grate the peeled garlic and ginger. Place to the side until needed.
Cooking the filling
- Heat a wok or frying pan on medium-high heat with a touch of cooking oil. Once the oil is hot add the chicken mince and fry until golden brown before adding the ginger and garlic. Cook for a minute longer taking care not to burn the ginger and garlic.
- Add the finely sliced carrots, cabbage, and mushrooms. Stir fry for a few minutes until the veggies start to soften.
- Mix the soy sauce with cornstarch to make a slurry. Add it to the wok or pan and cook it for another minute until the sauce has thickened and taken up by the other ingredients.
- Finally add the chopped scallions and sesame oil. Give it one more stir to combine then set aside to cool down.
The filling should look shiny but not wet and not too dry. The veggies should be cooked but still have a slight bite to them.
If the filling is too wet the spring rolls might burst when frying. You can adjust the saltiness by adding a touch more soy sauce or salt if you find it necessary.
Rolling spring rolls
- Defrost the spring roll pastry then keep it wrapped in a damp cloth while you roll the spring rolls. Place a sheet on the worktop with a point pointing towards you. Place three to four heaped tablespoons of filling onto the pastry sheet about one-third from the bottom.
- Fold the pointy bit closest to you over the filling while keeping the pastry tight by pulling it towards yourself. Fold the sides over to the middle keeping the roll taught.
- Mix cornstarch with water to make a slurry. This is the "glue" that will keep the spring rolls from opening up. Brush or rub the slurry onto the unrolled pastry lip. Finish rolling up the spring roll to the end making sure it's sealed tight.
- Keep the spring rolls on a parchment lined tray while you make the rest.
Frying
- Heat a fryer or pot of frying oil to 180°C or 356°F. Fry the spring rolls for 3-4 minutes moving them around until golden and crispy.
- Drain on a wire rack or kitchen paper.
Dipping sauce
There are many dipping sauces for spring rolls, but I prefer and suggest you make this Thai-inspired dipping sauce. It's fresh, and light and contrasts well with the crispy fried pastry. Another amazing sauce I love is this cilantro and mint chutney, which I put on almost anything lately.
- Dissolve regular or palm sugar in lukewarm water then add the juice of a lime and fish sauce.
- Thinly slice or chop as many hot red chillies as you feel comfortable with. I like medium spicy, so 1 birds eye chili is plenty.
- Grate or finely chop in a garlic clove.
- Mix and use straight away or keep in the fridge for later use. This sauce will last for a week in the fridge or many months in the freezer.
Amounts in the recipe card.
Video
Substitutions
- Make it vegan - Omit the chicken mince and simply add more veggies or soaked glass noodles.
- Gluten-free - Use rice paper wrappers and replace the soy sauce with tamari.
Variations
- Spicy - Increase the amount of hot pepper or serve it with this sriracha-style homemade fermented hot sauce.
- Deluxe - Use prime mince like Wagyu beef or add a touch of truffle if your budget allows for it.
- Kid friendly - Omit the hot pepper and serve with a simple mild sauce like sweet and sour or honey mustard.
Equipment
Storage
Once cooked, spring rolls will lose their crispiness after about 30 minutes, so they are best eaten straight away.
Tips for success
- Do not make the filling too wet.
- Always keep the spring roll pastry covered in a damp cloth to avoid it drying out.
- Do not under or over-stuff your spring rolls.
- Roll them up tightly and seal them properly so they don't break when cooking.
- Make sure the oil is hot before cooking them.
- Drain them well on a wire rack or paper towel to get rid of any excess oil.
FAQ
To keep your crispy spring rolls from going soggy, avoid covering them with anything that traps steam. Leave them uncovered on a wire rack in the oven at a low temperature to keep them warm and crunchy.
For longer storage and convenience, you can freeze spring rolls uncooked for up to 3 months and fry them from frozen once needed.
Yes. You can spray them with cooking oil or without. However, without oil, they will not be as shatteringly crispy.
Yes, like with air frying, you can choose to bake them sprayed with oil or without if you are cutting back on fat. Likewise, they will not be as crispy as fried spring rolls.
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Recipe
Crispy Spring Rolls
Ingredients
Spring rolls
- 450 grams (1 lb) chicken mince - note 1
- 125 grams (1 ½ cups) cabbage - julienned
- 150g grams (1 ⅙ cups) carrot - julienned
- 30 grams (2 tablespoon) ginger - finely chopped or grated
- 10 grams (1 ¼ tablespoon) garlic - finely chopped or minced
- 6 each (6 each) shiitake mushrooms - rehydrated and finely sliced. Alternatively, 8 to 10 fresh mushrooms. note 2
- 25 grams (¼ cups) scallions - finely chopped
- 28 grams (2 tablespoon) cooking oil
- 3 grams (⅗ teaspoon) MSG - optional
- 30 grams (2 tablespoon) soy sauce
- 4 grams (½ tablespoon) corn starch - plus extra for sealing the spring rolls
- 28 grams (2 tablespoon) sesame oil
- 12 each (12 each) spring roll wrappers - note 3
Dipping sauce
- 15 grams (1 tablespoon) fish sauce - or soy sauce
- 25 grams (2 tablespoon) sugar - regular granulated white sugar or palm sugar
- 30 grams (2 tablespoon) lime juice - roughly the juice from one fresh lime
- 30 grams (2 tablespoon) water
- 4 grams (3 ⅓ teaspoon) garlic - crushed or chopped
- 2 each (2) birds eye chilies - finely sliced
Instructions
Prepare vegetables
- Soak the Shiitake mushrooms in boiling water for about 10 minutes to soften.
- Slice the carrot and cabbage into thin strips roughly 1.5 inches or 4 cm long.
- Once the mushrooms are soft, drain and slice them up thinly.
- Place the cabbage, carrot, and mushrooms into a bowl, and set aside until needed.
- Wash and chop the scallions finely and keep them separately to the side for now. We add this later once the veggies are cooked to preserve the freshness and color.
- Mince, finely chop or grate the peeled garlic and ginger. Place to the side until needed.
Make the filling
- Heat a wok or frying pan on medium-high heat with a touch of cooking oil. Once the oil is hot, add the chicken mince and fry until golden brown before adding the ginger and garlic. Cook for a minute longer, taking care not to burn the ginger and garlic.
- Add the finely sliced carrots, cabbage, and mushrooms. Stir-fry for a few minutes until the veggies start to soften.
- Mix the soy sauce with cornstarch to make a slurry. Add it to the wok or pan and cook it for another minute until the sauce has thickened and taken up by the other ingredients.
- Finally, add the chopped scallions and sesame oil. Give it one more stir to combine, then set aside to cool down.
Roll spring rolls
- Defrost the spring roll pastry then keep it wrapped in a damp cloth while you roll the spring rolls. Place a sheet on the worktop with a point pointing towards you. Place three to four heaped tablespoons of filling onto the pastry sheet about one-third from the bottom.
- Fold the pointy bit closest to you over the filling while keeping the pastry tight by pulling it towards yourself. Fold the sides over to the middle keeping the roll taught.
- Mix cornstarch with water to make a slurry. This is the "glue" that will keep the spring rolls from opening up. Brush or rub the slurry onto the unrolled pastry lip. Finish rolling up the spring roll to the end making sure it's sealed tight.
- Keep the spring rolls on a parchment lined tray while you make the rest.
Cooking
- Heat a fryer or pot of frying oil to 180°C or 356°F. Fry the spring rolls for 3-4 minutes moving them around until golden and crispy.
- Drain on a wire rack or kitchen paper.
Making dipping sauce
- Dissolve regular or palm sugar in lukewarm water, then add the juice of a lime and fish sauce.
- Thinly slice or chop as many hot red chilies as you feel comfortable with. I like medium spicy, so 1 bird's eye chili is plenty.
- Grate or finely chop in a garlic clove.
- Mix and use straight away, or keep in the fridge for later use. This sauce will last for a week in the fridge or many months in the freezer.
Video
Notes
- Chicken Mince - You can grind your own, or substitute the chicken for pork, beef, or shrimp.
- Shiitake Mushrooms - Dried mushrooms should be soaked in boiling water for 15 minutes or until soft and fully hydrated. Once hydrated, you squeeze out the excess water before using it. The soaking liquid makes a good little mushroom stock. If you use fresh Shiitake mushrooms, then do not soak them. You can also use wood ear, oyster mushrooms or any other mushroom, but Shiitake has the best flavor and most umami. Ensure to cook fresh mushrooms well to avoid a wet filling. Dried Shiitake mushrooms can be found in Asian shops and the Asian section of some supermarkets, as well as online.
- Spring roll pastry - There's a whole section at the beginning of the post explaining everything about the pastry needed for spring roll. It also outlines the differences between rice paper rolls and egg rolls.
- Frying vs Baking - Fried spring rolls come out crispier and better than baked or air fried spring rolls. However, if you want to opt for a healthier spring roll, then you can bake them in the oven or air fry them. They will still come out crispy, but not in the same way as fried.
- Storage and freezing You can make spring rolls ahead of time and store uncooked in the freezer until you need them. Conveniently fry from frozen for best results. They lose crispiness quickly, so eat straight away.
- Nutrition - The nutrition information is per spring roll cooked in oil, including the dipping sauce. For baked or air fried versions, the calories will be less.
Karen says
So tasty! Tried them air fried and deep-fried. Both ways came out crispy and so much better than take out! Thanks! xx